October 4, 2015 by dgarnett2013
Pear & Almond Tart: River Cafe by Rose Gray and Ruth Rogers
30cm tart tin.
- 350g plain flour
- 225g unsalted butter
- 100g caster sugar
- 3 large egg yolks
- 6 – 8 ripe Comice pears, peeled and halved
- 300g unsalted butter
- 300g caster sugar
- 300g blanched whole almonds, finely ground
- 3 large eggs
For the pastry: pulse the flour and butter together in a food processor until the mixture resembles coarse breadcrumbs.
Add the sugar, salt and egg yolks and pulse until the mixture just leaves the sides of the bowl. Form into a ball, wrap in greaseproof paper and chill for at least an hour.
Using the largest holes on the side of a cheese grater, coarsely grate the pastry into a 30cm fluted, loose-bottomed tart tin. Working very quickly to keep the pastry cold, press it evenly into the sides and base of the tin.
Return to the fridge for half an hour.
Preheat the oven to 180C and blind bake the pastry case for 20 mins.
Let it cool completely, then place in the pears, face down.
Reduce the temperature of the oven to 150℃.
For the filling:
In a food processor, cream the butter and sugar together until pale and light. Add the almonds, pulse to combine
Stir in the eggs one by one. Pour the filling over the pears.
Bake for 40 mins – 1 hour. Leave to cool.
Made for Jon Franzen, when he was supposed to come for supper a few days after the dinner to celebrate Purity at Spring.