This tart is really decadent and is great for sharing and eating right out of the skillet.
i poached the pears with vanilla lemon and some amaretto.
I added some almonds in to the filling and I added a drop of almond extract into the pastry.
Recipe for pastry
200g flour ( 1 and half cups)
110g butter (half a cup)
Few tbsp water
Few drops of almond extract
In a food processor add the flour and butter and mix then add a tbsp of water and a few drops of almond extract then add more water until it comes together then tip out on to the work top and knead into a ball and cover in cling film and place in the fridge for 20 minutes.
Preheat the oven to 200c
Roll out and place in a skillet then place a piece of baking paper in the tart case and fill with baking beans. Bake for 15 minutes then remove the paper and bake for another 10 minutes
turn the oven down to 180c
3 cups of water
Juice of 1 lemon
200g sugar (just under 1 cup)
1 vanilla pod
1 measure of amaretto
in a pan add the water, lemon juice, sugar and amaretto. Score a vanilla pod and remove the seeds and add them to the pan and then add the vanilla pod in to the pan with it. Peel the pears and place into the pan bring to a slow boil. Turn down the heat the place a piece of baking paper with a hole cut out over the pan and leave for ten minutes.
180g butter (3/4 cup)
250g brown sugar (1 cup)
Handful of almonds
hand full of white chocolate chunks
in a pan melt the chocolate and butter then let cool a little. In a bowl whip together the eggs and sugar until thick then slowly pour in the chocolate mixture. Add the almonds and chocolate chips and pour into the pastry case then slice the pears and place into the tart.
bake for 25 /30 minutes the tart should jiggle in the middle still let cool completely so it sets before trying to slice or just dig in
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