Jeanne over at Cook Sister is hosting
Waiter, There's Something in My...Topless Tart! I've entered the 'Waiter' challenge several times click here to see my previous entries.
Pears, almonds and chocolate are a divine combination of flavours and on many occasions I have looked at this recipe longingly and waited for the right time to come along to make it. This was now the perfect excuse to indulge!
The book I've taken this recipe from is by food writer Louise Pickford who is a contributor to food magazines such as Delicious. I'm a huge fan of food writers and if you enjoy baking, this book will earn its place on the bookshelf.
FRESH BAKED - Louise Pickford
ISBN 0600613569 - Page 93
Serves: 8
The original recipe suggests making a sweet shortcrust pastry to line the tin but I opted for a basic shortcrust pastry.
Delia's method for baking a pastry case blind is the method I always use and needless to say it's foolproof.
FOR THE PASTRY CASE
225g plain flour, 50g butter, 50g lard, approximately 3 tablespoons cold water.
Make in the usual way and put in the fridge for 30 minutes. Roll out and line a 25cm
flan tin. Prick the base with a fork and chill for a further 30 minutes. Bake blind in a preheated oven, 190°C(375°F) Gas Mark 5.
Leave the cooked pastry case to cool completely.
FOR THE FILLING
125g butter (softened), 125g caster sugar, 125g ground almonds, 2 eggs lightly beaten, 1 tablespoon lemon juice, 3 ripe pears (peeled, cored and thickly sliced), 25g flaked almonds.
1. Beat the butter, sugar and ground almonds together until smooth and then beat in the eggs and lemon juice.
2. Arrange the pear slices over the pastry case and carefully spread over the almond cream. Sprinkle with the flaked almonds and bake for 30 minutes or until the topping is golden and firm to the touch.
3. Remove from the oven and leave to cool.
4. Dust the tart with icing sugar and serve in wedges with the chocolate sauce and some vanilla ice cream.
FOR THE CHOCOLATE SAUCE
100g dark chocolate chopped, 50g unsalted butter (diced), 1 tablespoon golden syrup.
Put the chocolate, butter and syrup in a small bowl set over a pan of gently simmering water and stir until melted. Leave to cool slightly.
Waiter, There's Something in My...Topless Tart! I've entered the 'Waiter' challenge several times click here to see my previous entries.
Pears, almonds and chocolate are a divine combination of flavours and on many occasions I have looked at this recipe longingly and waited for the right time to come along to make it. This was now the perfect excuse to indulge!
The book I've taken this recipe from is by food writer Louise Pickford who is a contributor to food magazines such as Delicious. I'm a huge fan of food writers and if you enjoy baking, this book will earn its place on the bookshelf.
FRESH BAKED - Louise Pickford
ISBN 0600613569 - Page 93
Serves: 8
The original recipe suggests making a sweet shortcrust pastry to line the tin but I opted for a basic shortcrust pastry.
Delia's method for baking a pastry case blind is the method I always use and needless to say it's foolproof.
FOR THE PASTRY CASE
225g plain flour, 50g butter, 50g lard, approximately 3 tablespoons cold water.
Make in the usual way and put in the fridge for 30 minutes. Roll out and line a 25cm
flan tin. Prick the base with a fork and chill for a further 30 minutes. Bake blind in a preheated oven, 190°C(375°F) Gas Mark 5.
Leave the cooked pastry case to cool completely.
FOR THE FILLING
125g butter (softened), 125g caster sugar, 125g ground almonds, 2 eggs lightly beaten, 1 tablespoon lemon juice, 3 ripe pears (peeled, cored and thickly sliced), 25g flaked almonds.
1. Beat the butter, sugar and ground almonds together until smooth and then beat in the eggs and lemon juice.
2. Arrange the pear slices over the pastry case and carefully spread over the almond cream. Sprinkle with the flaked almonds and bake for 30 minutes or until the topping is golden and firm to the touch.
3. Remove from the oven and leave to cool.
4. Dust the tart with icing sugar and serve in wedges with the chocolate sauce and some vanilla ice cream.
FOR THE CHOCOLATE SAUCE
100g dark chocolate chopped, 50g unsalted butter (diced), 1 tablespoon golden syrup.
Put the chocolate, butter and syrup in a small bowl set over a pan of gently simmering water and stir until melted. Leave to cool slightly.
