RECIPE OVERVIEW
Ingredients Add to Shopping List
Serves: 12 people
Add all ingredients Select All
Filling
-
0 - Almond Essence
-
50 g Caster Sugar
-
1 - Fresh Egg
-
1 tin Lustre Pear Halves(410g)
drained -
50 g Margarine
-
2 tbsp Milk
-
50 g Odlums Cream Plain Flour
-
50 g Shamrock Ground Almonds
Pastry:
-
1 - Fresh Egg
-
175 g Margarine
-
250 g Odlums Cream Plain Flour
-
50 g Shamrock Ground Almonds
-
25 g SuperValu Icing Sugar
-
0 - Water
Method
- Preheat the oven to 190C/375F/Gas 5. Grease a 24cm/9 1/2" round tin, preferably loose bottomed.
- Make pastry by sieving the flour and icing sugar into a bowl, mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
- Next make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
- Roll out the pastry and line the tin. Spread filling evenly over the pastry.
- Arrange the pear halves, with the rounded side facing up, on top of the filling.
- Bake for about 35 minutes until risen and golden brown.
- Leave in the tin to 'set' for 10 minutes, then remove and serve warm with cream or ice cream.
-
This was delicous and very straightforward! I substituted the margarine with butter, used 0.5 tsp almond extract ( no quantity given on original recipe); glazed the baked tart with warmed apricot jam, sprinkled on toasted flaked almonds and finished with a it dusting of icing sugar!
Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/