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  3. No-pastry pear and almond tart

No-pastry pear and almond tart

This luxurious dessert is a real show-stopper, and it's super easy to whip up as you don't need to worry about making a fiddly pastry. - by Better Homes and Gardens
  • 03 Jun 2016
No-pastry pear and almond tart Andre Martin
Prep: 20 Minutes - Cook: 55 Minutes - Serves 10
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Ingredients

• 2 cups red wine

• 1 cup caster sugar

• Finely grated zest and juice of 2 lemons

• 3 Packham pears, peeled, halved and cored

• 225g unsalted butter, chopped, softened

• ½ cup demerara sugar

• 75g plain flour

• 200g icing sugar mixture

• 150g almond meal

• 6 eggwhites

• ½ tsp cream of tartar

• Whipped cream, to serve

Method

  1. Preheat oven to 180°C. Put wine, caster sugar and lemon juice in a medium saucepan over a medium heat and cook, stirring constantly, until sugar dissolves and mixture comes to a simmer. Add pear, reduce heat to medium-low and cook for 5 minutes or until pear is just tender. Remove pear from syrup using a slotted spoon. Set aside.

  2. Increase heat to high and boil syrup for 8 minutes or until syrupy. Set aside to cool. It will thicken slightly on standing.

  3. Grease a 22cm round, loose-bottom fluted tart tin with 25g of the butter and sprinkle with demerara sugar to coat. Fill a large bowl with cold water. Put remaining butter in a small saucepan and melt over a medium heat, then cook for 3 minutes or until butter turns golden brown. Dip base of saucepan in bowl of cold water to stop cooking process. Pour butter into a large bowl.

  4. Sift flour and icing sugar into melted butter and whisk until smooth. Stir in lemon zest and almond meal. Whisk eggwhites and cream of tartar in a large bowl until soft peaks form, then fold into butter mixture. Spoon mixture into prepared tart tin, spreading evenly. Put tin onto an oven tray.

  5. Using a small knife, make thin cuts in pears to create fans, leaving top of pear intact. Arrange 5 pear halves on top of tart, reserving remaining half for another use.

  6. Bake tart for 35 minutes or until golden and just set. Transfer to a wire rack to cool. Remove tart from tin and transfer to a serving plate. Drizzle red wine syrup over top of tart. Serve with whipped cream on the side.

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