Pear and almond tart

Ingredients for 1 servings:

• 1 lemon(s), the juice
• 40 g sugar
• 150 ml white wine, dry
• 3 bulb(s)
• 300 g puff pastry, frozen
• 75 g butter, soft
• 75 g powdered sugar
• 1 egg(s)
• 80 g almonds, ground and peeled
• 2 tbsp flour
• 1 cl almond liqueur
• some bitter almond flavor

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Bring the lemon juice to a boil with the sugar, wine, and 100 ml of water. Peel and halve the pears, and core them. Place the pears in the boiling liquid, remove the pan from the heat, and let the pears cool completely. Preheat the oven to 180°C (fan). Thaw the puff pastry sheets side by side. Once thawed, stack the sheets on top of each other and roll out into a rectangle on a floured surface, approximately 15 x 30 centimeters in size. Place the rolled-out puff pastry on a baking sheet lined with baking paper or pour the dough into a tart tin. Cream the butter and powdered sugar until light and fluffy, then thoroughly mix in the egg. Add the almonds, flour, liqueur, and bitter almond flavoring and mix in. Let the cream rest for about five minutes. Remove the pears from the liquid and drain well. Spread the almond cream over the puff pastry, leaving about two centimeters free around the edges. Place the pears on top. If using a tart pan, cut the pears into approximately 1 cm thin strips and distribute them over the mixture. Bake the tart in the oven for 35 to 40 minutes until golden brown. Serve with whipped cream.