This is a versatile tart for all seasons – simply change the fruits throughout the year to whatever is best at the time. Summer fruits like apricots, peaches or nectarines don’t need poaching first.
- Yield: 25 cm tart
- 25 cm sweet pastry case, baked blind
- 30 g flaked almonds
- 150 g soft butter
- 150 g caster sugar
- 2 eggs
- 4 tsp amaretto liqueur
- 40 g plain white flour
- 150 g ground almonds
- ½ tsp salt
- 3 firm pears
- ½ lemon juice
- 50 g caster sugar
How to Make It
- To make the almond paste, beat the butter with the sugar until pale and fluffy. Lightly beat the eggs with the Amaretto, then beat into the butter and sugar mix. Fold in the flour, ground almonds and salt.
- Peel, quarter and core the pears. Place in a pan with the lemon juice, sugar and enough water to cover. Simmer for 10–15 minutes until just tender. Drain and cool.
- Preheat the oven to 160°C. Spoon the almond paste into the tart case, spreading it evenly.
- Arrange the quartered pears on top of the almond paste, pushing them in slightly. Scatter over the flaked almonds.
- Bake for 30–40 minutes until golden and slightly puffed up. Serve warm.