Almond and pear tart

Serves:

10

Preparation time:

30 minutes

Cooking time:

about 45 minutes

Ingredients

  • 500g dessert shortcrust pastry or readymade pastry case
  • Ceramic baking beans, dried beans or rice
  • 150g SuperValu ground almonds
  • 100g golden caster sugar
  • 3 large SuperValu eggs, beaten
  • Grated rind of 1 fresh SuperValu lemon, plus a little of the juice
  • 75ml SuperValu sunflower oil
  • 3 tbsp SuperValu orange juice
  • 4 SuperValu Conference pears
  • 4 tbsp SuperValu apricot jam
  • Greaseproof paper

Share

Method

  1. Roll out the pastry on a floured surface and line into a 27cm loosebottomed flan tin. Chill for 30 minutes.

  2. Preheat the oven to 190ºC / 375ºF / Gas mark 5. Line the pastry case with greaseproof paper. Fill the case with baking beans, dried beans or rice. Bake in the oven for 10 minutes, then remove the beans and paper and set the part-baked case aside. Lower the oven temperature to 180ºC / 350ºF / Gas mark 4.

  3. In a large bowl, beat together the almonds, sugar, lemon rind, eggs, oil and orange juice until smooth. Spoon into the pastry case.

  4. Halve, peel and core the pears and cut across into thin slices, keeping the shape of the pear halves. Brush with a little lemon juice to prevent the pears discolouring. Lift each half on top of the almond mixture, pressing down lightly so the slices fan out.

  5. Bake for about 40 minutes or until the almond filling is golden brown and set. Remove from the oven, warm the jam in a small pan and brush over the tart. Serve warm or cold.

Tip

If using a readymade sweet pastry case, follow the recipe from step 3.