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Open Pear Tart

ingredients

serves: 8
4 pears, peeled, cored and cut in half
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
scant 1/2 (us) cup (100 ml) water
1/2 stick (4 Tbsp) 50 g butter, softened
2 small size eggs, beaten, plus the yolk of another
7/8 cup (100 g) 4 oz ground almonds
375 g pack ready rolled puff pastry
3 tbls (25 g) icing sugar (confectioners sugar), sifted

method

1. Preheat the oven to 190°C (375°F) gas mark 5.

2. Place the pears, half the sugar and water in a saucepan and poach gently for 10 - 15 minutes. (The length of time required will depend on the ripeness of the pears).

3. In the meantime make up the almond paste: Cream together the butter and the remaining sugar until light and fluffy, gradually add in the egg followed by the ground almonds.

4. Unroll the pastry and trim the edges to neaten. Place on a baking sheet and spread over the almond paste leaving a 2 cm border around the edge.

5. Arrange the pear halves over the top, brush the pastry edges with the egg yolk, place in the preheated oven and cook for 35-40 minutes, dusting with icing sugar 5 minutes before the cooking time is complete.

6. Serve sliced, with creme fraiche.

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