Pear and Almond Tart

How to make Pear and Almond Tart

Prep Time: 20 - 25 minutes        |        Cook Time: 40 - 45 minutes        |        Serves: 8 - 10

Ingredients

Tart shell:

• 250g unsalted butter, softened
• 80g icing sugar
• 2 large eggs, room temperature
• 450g plain flour

Almond filling:

• 1½ cups Oh So Natural almond meal, finely sifted
• 2 large eggs
• ⅓ cup castor sugar
• 1 tsp vanilla extract
• 5 pears, thinly sliced

Apricot glaze:

• 2 tbsp apricot jam
• ⅓ cup White Mill slivered almonds

Method

1. Lightly grease a 25cm fluted tart tin.
2. In a stand mixer fitted with a paddle attachment, combine the butter and icing sugar. Beat on medium speed until the mixture is smooth and creamy.
3. Gradually add the eggs, one at a time, mixing on low. Add 2 tablespoons of the flour and mix briefly, then incorporate the remaining flour until just combined.
4. Turn the dough out onto a clean surface and gently knead it by hand until a smooth ball forms.
5. Place the dough ball between two sheets of baking paper and roll it out gently to the size of the tart tin. Place the dough into the tart tin, gently pressing it into the flutes and trimming off any excess. Prick the base all over with a fork to prevent puffing during baking. Refrigerate.
6. Preheat the oven to 160°C (320°F).
7. In a bowl, whisk together the almond meal, eggs, sugar and vanilla extract until smooth and well combined.
8. Spread the almond mixture evenly over the chilled tart shell.
9. Arrange the pear slices attractively on top of the almond filling.
10. Bake the tart for 40-45 minutes, or until the filling is set and the crust is golden brown.
11. Remove from the oven.
12. Heat 2 tablespoons of apricot jam in small saucepan on low until runny. Using a pastry brush, glaze the jam over the pears and sprinkle with the slivered almonds. Refregerate until cold. Slice and enjoy.