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Ingredients
- 350 gm plain flour
- 1 pch salt
- 175 gm unsalted cool butter cut into cubes
- 100 gm icing sugar
- 3 x egg yolks
- 350 gm unsalted butter softened
- 350 gm caster sugar
- 350 gm blanched whole almonds
- 3 x Large eggs
- 6 x ripe Comice pears peeled and halved
Directions
- For the sweet pastry pulse the flour salt and butter in a food processor till the mix resembles coarse breadcrumbs.
- Add in the sugar then the egg yolks and pulse.
- The mix will immediately combine and leave the sides of the bowl.
- Remove wrap in cling film and refrigeratefor at least an hour.
- Preheat the oven to 180C/350F/Gas 4.Coarsely grate the pastry into a 30cm loose bottomed fluted flan tin then press it proportionately on to the sides and base.
- Bake blind for 20 min till very light brown.
- Cold and place in the pears face down.
- Reduce the oven temperature to 180C/300F/Gas 3. For the filling cream the butter and sugar till the mix is pale and light.
- Put the almonds in a food processor and chop till fine.
- Add in the butter and sugar and blend then beat in the Large eggs one by one.
- Pour over the pears and bake for for 40 min.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 769 | |
| Calories from Fat 542 | 70% |
| Total Fat 62.49g | 78% |
| Saturated Fat 28.9g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 84mg | 4% |
| Potassium 325mg | 9% |
| Total Carbs 42.24g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.54g | 3% |
| Protein 14.39g | 23% |
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