Just used the last of our hand picked pears on the weekend...
Verdict? The Yali pears retained a bit of crunch which was pleasant. I also found the pears to be much sweeter than the brown ones so will recommend using less sugar than the original Donna Hay recipe. I've adjusted the amount of sugar below:
Pear and almond tart
60g butter, melted
½ cup (90g) brown sugar
1 cup (120g) almond meal
¼ cup (40g) plain flour
¼ teaspoon baking powder
2 teaspoons finely grated lemon rind
2 yali pears, peeled, cored and cut into thick slices
½ cup (50g) brown sugar, extra
raw sugar, for sprinkling
1. Preheat oven to 160°C.
2. Place the butter and sugar in the bowl
of a food processor and process until just combined.
3. Add the eggs,
almond meal, flour, baking powder and lemon rind and process until just
4. Spoon the mixture into a lightly greased 9.5cm x 33cm
loose-bottom fluted tart tin.
5. Place the pears and extra brown sugar in a
bowl and toss to coat.
6. Press the pears into the tart mixture and bake
for 35–40 minutes or until cooked.
with raw sugar and allow to cool in the tin.
Printer friendly version here.