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Pear and Almond Tart

The pastry
200g plain of 00 flour
120g butter
60 caster sugar

1 teaspoon of baking powder
1 egg.

The method is standard and I am not going to bore you with the details. Roll out and line a deepish 8 inch tart tin. About 24cm. You will have pastry left over so please do not try to use it all as the pastry will be far too thick. You can freeze the left overs and use for something else. Mince pies come to mind as we are approaching Christmas.

For the filling
1 tin of pears in natural fruit juice. If you have bottled your own so much the better but if not these are good too. Strain well or you will make a soggy tart! Put onto the pastry base.

Topping
1 egg
the weight of the egg (in the shell) in butter, ground almonds and caster sugar.
a few drops of bitter almond essence (do not be tempted to put more, it really is very strong)


Put all of the ingredients in a bowl and beat until all has been amalgamated and smooth. Top the pears and smooth. Sprinkle with some flaked almonds if you have them but it is not then end of the world if you don't.


Cook at 180 C for about 30 mins but do check as all ovens are different.

Added by: Yvonne Randall

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