Seems like the last couple of weeks I've been in and out, but more OUT then in. Goodness, my head is spinning and I can't remember who posted what. All I can recall are a number of beautiful pieces, gorgeous photos (all making me wish I was there to see for myself), frustration with rodents and slugs, and a promise to provide a recipe for the pear/almond tart I made for last week's get together. So if I didn't specifically respond with praise for all the gorgeous things, please forgive me and know that I've been enjoying all the sharings. Here is the recipe that I promised. Since the published work provides the metric as well as American measurements, I thought that would be good to include here. This makes a wonderful, light tart. Yummy....
Pear & Almond Cream Tart – taken from 500 Greatest-Ever Cake Recipes, Martha Day, editor.
Note: Tart can be made with nectarines, peaches, apricots or apples.
350 g/12 oz shortcrust or sweet shortcrust pastry
3 firm pears
15 ml/1 tbsp peach brandy or cold water
16 ml/4 tbsp peach jam, sieved
90 g/3.5 oz/ generous ½ cup blanched whole almonds
50 g/2 oz/ 4 tbsp caster sugar
65 g/2.5 oz/5 tbsp butter
1 egg, plus 1 egg white
Few drops almond essence
1. Roll out pastry and use t6o line 23 cm/9in flan tin. Chill. For the filling, put the almonds and sugar in food processor or blender and pulse until finely ground but not pasty. Add the butter and process until creamy, then add the egg, egg white and almond essence and mix well.
2. Preheat a baking sheet in oven at 190°C/375°F/Gas 5. Peel the pears, halve them, remove the cores and rub with lemon juice. Put the pear halves, cut side down on a board and slice thinly crossways, keeping the slices together.
3. Pour filling into the pastry case. Slide a palette knife under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like spokes of a wheel.
4. Bake tart on the baking sheet for 50-55 minutes, until the filing is set and well browned. Cook on wire rack.
5. Head brandy or water with jam. Brush over the top of the hot tart to glaze. Serve at room temperature.