You may remember the Plum and Almond Tart I made a couple of weeks ago. Well this is exactly the same recipe, but in place of the sweet and sharp crimson plums...
mothers garden. My mother said this was the first year that her pear tree had rewarded her with many, so many that she was happy to part with some and I was happy to accept. The eating apples here are from my fathers allotment.
savoury Pear Tart and a sweet one - a Pear and Almond Tart. This autumnal Pear and Almond Tart had a golden honey crunch on the outside and squidgy softness on the inside. It was very moreish, leaving you wanting for more.
Tasty Tuesday Parade of Food hosted by Beauty and Bedlam; The Hearth and Soul blog hop hosted by 21st Century Housewife, Tea Party Tuesday hosted by Sweetology, Tea for Two hosted by The Plumed Pen, as well as Tuesdays at the Table; Fat Tuesdays and Lady Behind the Curtains Cast Party Wednesday#14. Please do go by and check out the other contributions.
For the Rich Shortcrust Pastry
170g plain flour
Pinch of salt
100g unsalted butter
1 medium egg yolk
Cold water, to combine
Method for the Rich Shortcrust Pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix the egg yolk with 2 tablespoons water and add to the mixture. Mix to a firm dough. Chill, wrapped for 30 minutes before using. Roll out to line a 13 x 4 inch loose bottomed flan tin.
For the Pear and Almond Filling
75g unsalted butter
100g golden caster sugar
1 egg and 1 egg yolk
65g ground almonds
40g plain flour
1 teaspoon vanilla extract
1 - 2 medium pears, thinly sliced. I used a mandolin.
Preheat oven to gas mark 4.
Lay the sliced pears at the base, keepign some back for the topping.
Beat the butter and sugar together until light and fluffy, then beat in the egg and egg yolk. Fold in the ground almonds and flour and vanilla extract. Spread the mixture over the pastry base and pears, then neatly arrange the remaining sliced pears on top. Bake in oven for 25 - 30 minutes, until lightly golden and firm to the touch. Serve warm.