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Pear and Almond Tart

Pear and Almond Tart

Pear and Almond Tart

6 oz/170g icing sugar, plus extra for dusting
2 oz/50g All-purpose flour plus 4oz/115g ground almonds/almond
OR 6 oz/17og ground almonds/almond flour
zest 1 lemon
6 oz/170g butter, plus extra for greasing tart tin
5 egg whites
2 ripe pears, peeled, quartered and thinly sliced
A handful of flaked almonds

Preheat oven to 400̊ F/200̊C
Lightly grease a 9-inch/23 cm tart tin with a removable bottom.
Sieve the icing sugar, flour and ground almonds/almond flour into a bowl and add lemon zest.
Melt the butter gently and set to one side.
Place the egg whites in a clean bowl and whisk for 30 seconds, or until frothy.
Add whisked egg white and warm melted butter to the bowl containing the dry ingredients. Combine until smooth.
Pour mixture into the prepared tart tin.
Arrange the slices of pear on top of the mixture. And sprinkle with flaked almonds.
Place the tart in oven and bake for 15 minutes. Turn oven down to ̊350 F/̊180 C and cook for a further 15 minutes.
Remove tin from oven when the mixture has risen, is golden brown and firm to the touch.
Leave tin to cool. Ease off the surrounding ring, then pop onto a serving dish and dust with icing sugar.

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