pear and almond tart
- 90g butter, softened
- ½ cup (90g) brown sugar
- 2 eggs
- 1 cup (120g) almond meal
- ¼ cup (40g) plain flour
- ¼ teaspoon baking powder
- 2 teaspoons finely grated lemon rind
- 2 Packham’s pears, peeled, cored and quartered
- ½ cup (90g) brown sugar, extra
- raw sugar, for sprinkling
- double (thick) cream, to serve
- Preheat oven to 160°C (320°F). 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 process until just combined.
- Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin.
- 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 cooked when tested with a skewer. Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream.
Narelle Walker
This is always a winner in my family. It presents beautifully too. At first the mixture doesn’t look to be enough for the tin size but it rises up beautifully around the pears. One of my favourites… not too sweet and a beautiful combination of flavours.
Marilyn Mcintyre
I have made this recipe many many time s and it has never let me down. It is delicious and always admired. After reading other comments this time I have tried other fruit. Such a beaut recipe! Thank you.
Lynette English
I love this recipe, it’s straight forward but looks and tastes fabulous. Have surprised and pleased many friends and family over a cup of tea or coffee. Have been always able to use whatever fruit I happen to have when folk turn up on short notice. Blueberries and raspberries combined worked a treat!
Jenny Cunliffe
Hi, I have made this numerous times with different types of fruits…use frozen cherries, raspberries and even tried plums and it’s never failed me and always a winner!
amy knight
I was a little disappointed with this recipe, In my opinion its not really a tart.. more a cake… and lacked flavour, quite bland.
© DONNA HAY GROUP
