Pear and almond are so good together. This tarte is not only very easy to make, it presents well. The recipe is from Donna Hay, with a few twicks in the method. This tarte has no shell, it is a cake with the fruits placed on top. The shape of the tin makes it (plus it is good!)!
Ingredients:
- 90 g of soft butter (I use salted butter)
- 90 g of brown sugar (1/2 cup)
- 2 eggs
- 120 g of almond meal (1 cup)
- 40 g of plain flour
- 1/4 teaspoon of baking powder
- 2 teaspoons of finely grated lemon rind (decrease to 1 if you prefer the lemon flavour to be softer)
- 2 pears (I used Corella, you can use Packham, Williams would work well, but not too ripe)
- 90 g brown sugar (1/2 cup)
- raw sugar for sprinkling
Method
- Preheat oven to 160°C. Place the butter and sugar in the bowl of a food processor and process until just combined. Add the eggs, almond meal, flour, baking powder and lemon rind and mix until just combined.
- Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tarte tin. Here, you may want to use baking paper to cover only the bottom of the tarte tin, this will make the transition to the serving dish easier.
- Place the pears and extra brown sugar in a bowl and toss to coat. Press the pears into the tart mixture and bake for 35–40 minutes or until golden brown. You may not be able to place all your pieces of pear.
- Sprinkle with raw sugar and allow to cool in the tin.Â
