almond crisp with maple pears
- 1 cup (120g/4¼ oz) almond meal (ground almonds)
- 1 cup (95g/3½ oz) flaked almonds
- 2 egg whites
- ¼ cup (55g/2 oz) raw caster (superfine) sugar
- 1 beurre bosc (firm brown) pear
- 2 tablespoons pure maple syrup
- vanilla bean ice-cream or yoghurt, to serve
- Preheat oven to 180°C (350°C).
- In a medium bowl, place the almond meal, flaked almonds, egg whites and sugar and mix to combine. Divide mixture into 4 and press into 10cm (4 inch) rounds on a baking tray lined with non-stick baking paper. Bake for 10 minutes.
- Cut the pear in half vertically and use a teaspoon to remove the core. Cut each half into half again so you have 4 pear quarters. Make 5 slices down the length of each quarter, keeping the top 1cm (½ inch) near the stem intact.
- Gently fan out the pear quarters and place 1 on each tart base. Brush pear quarters with maple and bake for 15 minutes or until golden and crispy around the edges.
- Brush pears with remaining maple and serve with a scoop of vanilla bean ice-cream. Serves 4
+ I love that something so simple to make can look and taste so good. Sticky wafer-like pear atop crisp almond biscuits make a perfect match.
Photography: Con Poulos
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