Our very good friends from New York sent us the most amazing organic pears from Harry and David in Oregon. Each box has one pear wrapped in gold paper. They are without a word of a lie, the best and juiciest pears I have ever eaten.While we ate quite a few of the pears, I wanted to make a dessert that really showcased them. That dessert was Donna Hay's pear and almond tart. The only slight criticism I would have is that the pears were so juicy that the bottom of the tart got a bit soggy the second day. Next time, I'll make it with a drier pear to prevent that problem.
Pear and almond tart
A quick, easy and delicious tart which is good enough for company
- 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 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.