This is an absolute classic for quick entertaining.
225g prerolled all butter shortcrust pastry (or see p. 190)
100g butter, softened
100g caster sugar
1 egg, beaten
1 egg yolk
100g ground almonds
1 x 410g tinned pear halves, drained (or very ripe pears, peeled and halved)
3 tbsp apricot jam
1 tbsp lemon juice
Preheat oven to 180ºC
- Grease a 20cm loose bottomed flan tin with shortcrust pastry.
- Using an electric whisk, cream the butter and sugar until pale and fluffy. Add the egg and yolk slowly to avoid the mixture curdling, then mix in the ground almonds. Spoon into the flan case and spread out evenly. Refrigerate for 10 mins to harden up slightly.
- Without cutting through the top, slice each pear half lengthways, and splay out to give a fan effect. Arrange the fans over the top of the filling. Place the tart on top of a baking sheet and bake in the oven for 30 minutes (check after 15 minutes and if the top is browning, turn the oven down to 170°C). Remove from the oven and leave to cool.
- Heat the apricot jam in a small pan with the lemon juice. Pass through a sieve (and loosen with a little water if necessary). Brush the warm glaze over the top of the tart and serve either warm or cold.
It’s important to ensure the tart base is cooked. In the school, we put it in the oven on top of a hot baking tray.