pear and almond tart

  • 90g butter, softened
  • ½ cup (90g) brown sugar 
  • 2 eggs 
  • 1 cup (120g) almond meal 
  • ¼ cup (40g) plain flour 
  • ¼ teaspoon baking powder 
  • 2 teaspoons finely grated lemon rind 
  • 2 Packham’s pears, peeled, cored and quartered 
  • ½ cup (90g) brown sugar, extra 
  • raw sugar, for sprinkling 
  • double (thick) cream, to serve
  1. Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of a food processor and process until just combined. Add the eggs, almond meal, flour, baking powder and lemon rind and process until just combined. 
  2. Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin. 
  3. Place the pears and extra brown sugar in a bowl and toss to coat. Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream.
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