I’ve rolled this dessert out a number of times over the last few months, and it’s always gone down a treat. A few people have asked for the recipe so here it is. Enjoy!
Frozen Sweet Shortcrust Pastry
50g Soft unsalted butter
100g castor sugar
100g Ground Almonds (or Almond Meal)
1 Tablespoon Brandy (or Rum)
1 Teaspoon Almond extract
1 Tin of Pear Halves –drained
Defrost pastry and line a 25cm tart tin with a removable base.
Use a fork to prick the base of the pastry.
Refrigerate for 30 minutes (or as long as it take you to make the batter)
Place the butter and sugar in a mixing bowl and mix until the butter is light and fluffy. I’ve done this in the large mixer and with a little hand electric beaters. The result is the same.
Stir in the ground almonds. Add the eggs, rum and almond extract and mix to combine.
Pat the drained pear halves dry. You can slice then or cut them into quarters depending on how you want to decorate the tart.
Remove the pastry from the fridge. Pour the batter into the pastry case. Spread the batter evenly over the pastry case. Arrange pears in a circle on top of the batter.
Bake in a moderate oven (160 C) for 30-40 minutes.
The tart is ready when it has a nice golden colour.
Serve warm from the oven or at room temperature.
Tips & Traps for young players
The first few times I made this I sliced the pears thinly and fanned them out in a circle. It looked great but was very fiddly and not really worth the extra effort.
Don’t be tempted to overcook the tart. Once it has a nice golden colour it’s done, even if the batter still looks a bit shiny or soft.
Decorate with toasted almond slivers if you want to be fancy
Serve with ice cream or cream.