John Myers
Ingredients for 1 servings:
- 1 portion of shortcrust pastry (for 1 round baking tray, 24 cm)
- 60 g butter, soft
- 125 g sugar
- 125 g ground almonds
- 2 eggs
- 4 tbsp rum
- 1 large can of pear(s) (pear halves in syrup)
- 50 g apricot jam
- some almond flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pear-and-amandes tart
Line the shortcrust pastry with a baking tin. Pull up the edges slightly and, covered with aluminum foil, bake in the center of the oven at 220°C for 5 minutes. After 5 minutes, remove the aluminum foil and bake for another 3 minutes, then let cool. In a bowl, mix the softened butter, sugar, ground almonds, eggs, and rum. Spread the mixture evenly over the shortcrust pastry. Cut the pear halves into thin slices and arrange them on top of the almond cream. Sprinkle the sliced almonds over the top and bake the cake at 200°C for 30 minutes. After baking, let the cake cool slightly. Warm the 50g of apricot jam and spread it over the tart for a nice shine.
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