Pear, Almond & Amaretto Tart
I was watching Lorraine Pascale on her new tv series for her new book, Fast, Fresh and Easy Food. I had all the ingredients in my store cupboard, so I just had to try it.
Here is her fabulous recipe: (serves 6-8)
- 500g pack of shortcrust pastry (or homemade sweet shortcrust)
- 100g butter
- 100g caster sugar
- 100g ground almonds
- 3 tbsp plain flour
- 1 egg
- 1 tbsp amaretto liqueur (Disaronno or other)
- 410g tinned pears or 4 ripe soft pears
- 250g mascarpone
- 1 stem ginger ball in syrup (finely chopped)
- 1 tsp vanilla extract
- 50g icing sugar
- Preheat oven to 180C (fan 160C)
- Roll out pastry into a rectangle so it fits a 10 x 34cm fluted loose-bottomed flan tin
- Use a wooden spoon handle to get pastry into the fluted edges of the tine
- Remove excess pastry and place in fridge to harden
- To make the almond filling mix together butter, sugar, almonds and plain flour
- Beat in egg and amaretto liquer until it is well combined
- Remove pastry from fridge and spoon in almond filling spreading it out smoothly
- Make sure your pears are well drained before placing them on the almond filling
- Lorraine suggests that you lay the pears in an alternating pattern so that they fit perfectly
- Bake for 35-40 minutes until the filling is puffed up and golden
- Mix together mascarpone, ginger, vanilla and icing sugar until well blended
- Once the tart is cooked remove from the oven and leave in tin to cool
- Remove from the tin and serve warm with cream and dust with icing sugar
Labels: Almond, Amaretto, Dessert, Frangipane, Pear, Tea Time Treats
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home