Pear Strudel | home | Sweet Potato (Kumera) Layer Pie

Pear, Almond and White Chocolate Tart

So for breakfast this morning the request was for something with cinnamon in it.
Obviously with such a wide scope, I had to think hard about what to make. As it happens I spied a tin of pear halves in the pantry and an idea was born.

Note, the amounts here are very very rough as I didn’t actually measure anything when making it.

Pear, Almond and White Chocolate Tart (aka Breakfast)

h2. Ingredients.

* 1 can of Pear Halves (in juice) – well drained
* 75g of butter (softened)
* 1/2 to 3/4 cup of castor sugar (roughly 8ish soup spoons worth)
* 2 eggs
* 100g (1 cup) of Almond Meal
* approx. 1 cup of plain flour
* 1 teaspoon of Dutch Cinnamon
* two sheets of puff pastry
* a dash of milk
* a dozen pieces of white cooking chocolate.

h2. Method.

Drain the pear halves. Put the juice in a tall glass, drink it, it’s good for you.

In a mixing bowl, creme the butter and sugar.
Add the eggs one at a time and whisk in well.
Add the cinnamon and dash of milk, whisk well.
Add the almond meal and flour and whisk to a smooth cake mixture batter.

Grease a deep pie dish with butter, and line with one of the sheets of pastry.
Place the pear halves on the pastry, arranged neatly.
Pour the batter over the top and smooth out with a spatula.
Insert the white chocolate pieces evenly around the tart.

Now slice the other sheet of pastry in to strips about 1 – 1.5 cm wide.
Weave the strips together, leaving gaps about the width of a strip of pastry between them to form a cross-hatch pattern roughly the same size as the original sheet of pastry. Lay this on top of the tart and trim the edges with a sharp knife.

Bake at 175ÂșC for approx 50min to 1hr. The centre should be ever so slightly gooey while the edges cake like. (The gooey centre will set after about 5 mins out of the oven).

Serve with custard or ice-cream.

posted to Breakfast,Dessert,Recipes @ 11:35 am

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Pear Strudel | home | Sweet Potato (Kumera) Layer Pie