Pear and Almond Dessert

submitted by Casa Portagioia

Italian Cuisine
Desserts
Fruits

For 6

Preparation Time: Half an Hour

Recipe Credit: Marcello

Ingredients :

Description :

A simple but delicious fusion of fresh pears and almonds in a short crust pastry.

Instructions :

To Make Short Crust Pastry:

Flour, Butter, Icing sugar in bowl – to fine cream. Add yolk and knife
through. Then bring together with the cold water.
Put in cling film in fridge until hard.

Grease tart tin and sprinkle flour light. Then GRATE pastry into case
pressing down with tips of fingers and up he sides of tin.
Blind bake pastry until biscuit like and egg was to seal.

To make Tart Filling:

Put almonds in Magi mix (or food processor) – a little at a time until
powder consistency. (Advisable to put through a sieve to remove large
chunks remaining). Once all is fine, set aside.

Beat in mixer butter + eggs until light and fluffy. Add almonds, then
the eggs – one at a time.

Cut pears in half (de-seed and skin) Lay cut side down in baked pastry
case then cover with almond mixture. (You may) have too much mix –
Suggest not to use it all if that is the case as it will spill over everywhere!

Bake 160 degrees C for approx 1 hour or until golden brown