Pear tart with crème fraîche

Pear tart with crème fraîche
Thin-Tart-of-Pears-with-Crème-Fraîche[web].jpg

Method

  1. Whisk butter and sugar until creamy.
  2. Stir in almond powder then the eggs.
  3. Leave to set and remove from fridge 10 mins before using.
  4. Cut a large rectangle of the pastry, fold in 1cm border along the edge and prick the pastry all over with a fork.
  5. Spread the almond cream to cover the base.
  6. Peel and slice pears into about 3mm thick slices and alternate layers.
  7. Brush with the melted butter and sprinkle with the Demerara.
  8. Bake in oven in 180 degrees celsius for about 30 minutes until pastry is crispy and golden and the pears are cooked.
  9. Serve with organic crème fraîche.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

A perfect dessert for autumn

Ingredients

1/2 Puff Pastry Sheet
5 Organic Pears
100g Soft Organic Butter
100g Caster Sugar
120g Ground Almonds
2 Medium Organic Eggs, beaten
20g Demerara Sugar
25g Melted Organic Butter
Organic Crème Fraîche to serve

Notes

Time: 15 minutes
Serves: 5
Nutrition: n/a