Pear and almond tart

Ingredients for 1 servings:

• 150 g flour
• 60 g ground almonds
• 75 g butter, soft
• 50 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1 can pear(s), halves (820g)
• 45 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 2 large eggs
• ¼ tsp almond extract
• 75 g ground almonds
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the pastry, mix the flour and almonds in a bowl. Cream the softened butter with the sugar, salt, vanilla extract, and almond extract until creamy. Add the flour mixture and mix until crumbly. Then pour this into an ungreased, 26cm tart tin. Press it down onto the base, pulling/pressing the edges up to the top. Prick the base several times with a fork and place the tin in the refrigerator for about 15 minutes. In the meantime, preheat the oven to 180°C. Bake the base in the oven for about 15 minutes; it should be lightly browned. Remove and set aside, leaving the oven on. Drain the pear halves in a colander. Then place them cut-side down on several layers of kitchen paper to drain well. Cream the softened butter with the sugar and salt until creamy. Add the eggs and almond extract and mix until well combined. Add the almonds and flour and stir in. Pour the filling onto the pre-baked crust, smooth it out, and distribute the pears evenly over the filling. Return to the oven and bake for another 45 minutes. The tart should be golden brown. Remove from the oven and let cool. If desired, dust with powdered sugar before serving.