Pear and almond cream tart

Instructions

1. Roll out the pastry thinly and use to line a 23 cm flan tin. Chill the pastry case while you make the filling. Put the almonds and sugar in a food processor fitted with the metal blade. Pulse until finely ground. Add the butter and process until creamy. Add the egg, egg white and almond essence. Mix well.
2. Place a baking sheet in the oven and preheat to 190 °C. Peel the pears, halve them and remove the cores. Rub with lemon juice. Put the pear halves cut side down on a board and slice cross ways thinly. Keep the slices together.
3. Pour the almond cream filling into the pastry case. Slide a palette knife under one pear halve and press the top with your fingers to fan out the slices. Transfer to the tart, placing the fruit over the filling.
4. Place the tart on the hot baking sheet and bake for 50 minutes. Cool on a wire rack.
5. Meanwhile heat the brandy or water and the preserve in a small pan and then brush the top of the hot tart to glaze. Serve at room temperature.

• Servings : 6
• Ready in : 70 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert
• Ingredient : Almond essence, Almonds, Butter, Egg white, Eggs, Lemon juice, Peach preserve, Pears, Short-cut pastry - Pastry Dough-pâte brisée