Pear and Almond Cream Tart
This tart has clean flavours that are enhanced with the richness of whipped cream, or in our case with the Mocha Cream Pot (find that recipe here.) You can serve it simply as is, for tea, but we chose this delicious recipe to form part of our combination dessert.
It serves 6-8 for tea but we served only very delicate slices with the Mocha Cream Pot, so it could easily serve 8-10 thinner slices.
3 pears (not overly ripe, still firm)
350 grams shortcrust pastry
1 tablespoon peach brandy or water
4 tablespoons peach preserve, strained
100 grams blanched whole almonds
¼ cup caster sugar
5 tablespoons butter
1 egg, plus 1 egg white
Roll out pastry thinly and use it to line a 23cm flan tin. Then chill that pastry case while you make the filling.
Blend the almonds and sugar together, pulsing in a food processor until finely ground – not pasty. Add butter and process the whole mixture until creamy, before adding the egg, extra egg white and a few drops of almond essence. Mix well.
Preheat oven to 190 degrees celcius. Peel the pears, halve them and remove cores. Rub the pears with lemon juice and slice thinly.
Pour the almond filling into the chilled pastry casing and arrange the pear slices decoratively on top of the tart. Pop the tart into the oven and bake for 50-55 minutes or until the filling is set and well browned.
Cool the tart on a wire rack while making the glaze as follows.
Heat the peach brandy (or water) and the preserve in a small saucepan and once warm, brush over the tart to glaze.
Preparation (5 minutes):
Slice and serve and room temperature.