Penguin Books Australia

Free recipe from Manu's French Kitchen, Pear and Almond Tart, page 202.

This tart takes me back to my time as an apprentice as though it were only yesterday. It also reminds me that a dish doesn’t have to be complicated to be truly great. The combination of pear and almonds is simply gorgeous and I’ll let you in on a secret: I don’t mind if you use tinned pears here. Actually, they are the only tinned fruit that I'll allow you to use!

1 quantity Sweet Shortcrust Pastry (see page 206)
plain flour, for dusting
50 g soft unsalted butter
100 g caster sugar
100 g ground almonds
2 eggs
1 tablespoon rum or brandy
1 teaspoon almond extract
1 x 790 g tin pear halves in syrup, drained and patted dry, then halved lengthways
creme fraiche or double cream (optional), to serve

1. Roll out the pastry on a lightly floured work surface until 4 mm thick, then use to line a 25 cm tart tin with a removable base. Use a small sharp knife to trim off excess pastry. Refrigerate for 30 minutes.
2. Preheat the oven to 160°C.
3. Place the butter and sugar in a bowl and, using hand-held electric beaters, beat until light and fluffy. Stir in the ground almonds, then add the eggs, rum and almond extract and beat to combine well. Spoon the almond filling into the tart shell and smooth the top. Place the pear halves, cut-side down, on a chopping board and cut widthways incisions into the pear, at 5 mm intervals, taking care not to cut all the way through. Use a spatula to lift each pear half onto the almond cream, spacing them evenly around the tart (see opposite).
4. Bake the tart for 35-40 minutes or until the pastry and filling are golden. Serve warm or at room temperature with creme fraiche or double cream. Best eaten on day of making.