This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Pastry:
Method
In food processor, pulse almonds, sugar, flour and salt until fine. Add butter and honey; pulse until in fine crumbs. Add eggs, 1 at a time; blend until smooth. Add extract. Transfer to bowl; cover and refrigerate for 1 hour.Pastry: Meanwhile, in bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs.
In liquid measure, beat egg yolk with vinegar; pour in enough ice water to total 1/3 cup. Drizzle over flour mixture; stir briskly with fork just until dough clumps together, adding up to 2 tbsp more water if necessary. Form into rectangle. Wrap in plastic wrap; refrigerate for 30 minutes.
On lightly floured surface, roll out pastry into 15- x 5-inch (38 x 12 cm) rectangle. Fit into 14- x 4-inch (35 x 10 cm) tart pan with removable bottom; trim pastry even with edges. Cover with plastic wrap; refrigerate for 30 minutes.
Prick pastry all over with fork. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400 F (200 C) oven for 15 minutes. Remove foil and weights; bake until golden, about 5 minutes. Let cool.
Fill pastry with almond mixture. Peel, halve and core pears; slice each half into 1/8-inch (3 mm) thick slices. Gently fan pear slices and place on top of filling. Bake in bottom third of 375 F (190 C) oven until puffed and golden, 35 to 40 minutes. Serve warm or at room temperature.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 260 mg
- Sugars 22 g
- Protein 9 g
- Calories 503.0
- Total fat 30 g
- Potassium 204 mg
- Cholesterol 152 mg
- Saturated fat 15 g
- Total carbohydrate 52 g
%RDI
- Iron 17.0
- Folate 40.0
- Calcium 5.0
- Vitamin A 22.0
- Vitamin C 2.0
