A light pastry with sweet caramelised fruit that’s simple to make but won’t fail to impress.
Makes one 25cm tart.Products used:
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
MasterClass Black and Brass Finish Electronic Scales
MasterClass Crusty Bake Non-stick Fluted Round 25cm Quiche Tin
MasterClass Quarry Marble Rolling Pin and Stand
Ingredients:
300g shortcrust pastry
200g golden castor sugar
200g butter
3 free range eggs
1 tsp vanilla extra
Zest of 1 lemon
100g ground almonds
100g self-raising flour
3-4 pears, peeled and thinly sliced
30g icing sugar
Method:
Pre-heat oven to 180°C.
Roll out the pastry to half a cm thick and line a crusty bake round fluted tin.
Beat together the butter and sugar until light and fluffy.
Add the vanilla extract and lemon zest followed by the eggs one at a time.
Spoon in the almonds and flour and stir slowly until fully mixed in.
Spoon the mixture into the pastry case and spread evenly.
Top the tart with the sliced pear and dust with 30g of icing sugar to help create a caramelised glaze in the oven.
Bake for 40 minutes.
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