Pear and almond tarts are popular and common in the UK - Marks & Spencers do a nice one.
After trying a particularly luscious one in The Barbican kitchen I decided I had to tackle a tart for myself! This recipe is really good as you don't have to blind-bake the pastry case first.
170g Plain Flour
30g Caster Sugar
100 g caster Sugar
Tin of peaches and pears in Juice (400gms approx)
100g Ground Almonds
30g Melted butter
50g Plain Flour Sifted
1/4 Teaspoon Baking Powder
Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and then use the egg to bind the dough together. If there is not enough liquid to bind add a drop of water or cold milk. Rest the dough in the fridge for at least an hour before rolling.
Roll out the pastry to line a 20 cm fluted flan tin. Prick the base all over and return to the fridge.
To make the filling whisk the eggs and sugar until pale and light. Fold in the ground almonds then the butter and finally the flour and baking powder.
To assemble the tart put some of the almond nmixture into the pastry case then sit the pears and peaches on top. Fill in the gaps with more almond mixture, this will help protect the fruit during cooking.
Bake at 180c for about 40 mins.
If this seems a strange combination of ingredients I would definitely recommend you give it a try, it's super tasty, not too sweet and just on the right side of rich. Mix up some mascarpone cheese with a touch of vanilla to serve if you like!
Thanks to Christine on Allrecipes UK for the original recipe
Or if your prefer something chocolatey...
Happy Baking everyone!
♥ Paula Shoe Fiend.