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Recipe Name: Almond-scented Pear And Cinnamon Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

225 Gram(s) Plain flour
15 Gram(s) Caster sugar
1 Pinches salt
115 Gram(s) Butter, softened
1 Egg yolk
1 Dsp cold water
115 Gram(s) Butter
70 Gram(s) Almonds, ground
30 Gram(s) Almonds, flaked
Few drops of vanilla essence
1 Egg, beaten
45 Gram(s) Flour
5 Pears, peeled cored and
1 Teaspoon(s) Cinnamon
30 Gram(s) Icing sugar
Sieve the flour into a bowl and add the sugar, salt and softened
butter. Cut through, then rub in until it almost becomes sticky. Add
the egg yolk and, if needed, a little water to bind together to form a
small ball of dough. Set aside to relax in a cool place for at least
15 minutes. Roll out to fit a 22cm loose bottomed flan dish. Trim off
any excess pastry, prick with a fork, then set aside to relax again
before filling. Preheat oven to 190C/375F/gas 5. Cream the butter and
sugar together, add the ground and flaked almonds, vanilla, egg and
flour. Spread evenly over the pastry base, arrange the pears and dust
with cinnamon. If the pears you are using are very firm it would be
advisable to poach them lightly before using. To do this simply cover
them with water, add 30g caster sugar and heat gently for several
minutes. Bake in the oven for 20-25 minutes until firm, golden and
well cooked. Dust with icing sugar and cinnamon before serving with
Chantilly cream. Carlton Food Network Posted to
Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3817
Calories From Fat: 2113
Total Fat: 242g
Cholesterol: 860.6mg
Sodium: 4267.5mg
Potassium: 2246.4mg
Carbohydrates: 390.8g
Fiber: 49.6g
Sugar: 106g
Protein: 54.7g

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