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    You are in: Home / Recipes / Pear and Almond Tart Recipe
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    Pear and Almond Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Tasty Tidbits's Note:

    This is a lovely pear tart that smells heavenly when it is baking and tastes delicious. Very simple to make with not a lot of fuss. Impress your guests! Prep time includes time for chilling the pastry.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Filling

    Directions:

    1. 1
      For the sweet pastry, pulse the flour, salt an butter in a food processor until the mixture resembles coarse breadcrumbs.
    2. 2
      Add the sugar then the egg yolks and pulse.
    3. 3
      The mixture will immediately combine and leave the sides of the bowl.
    4. 4
      Remove, wrap in cling film and chill for at least an hour.
    5. 5
      Preheat the oven to 180°C/350°F.
    6. 6
      Coarsely grate the pastry into a 12 inch loose bottomed fluted flan tin, then press it evenly on to the sides and base.
    7. 7
      Bake blind for 20 minutes until very light brown.
    8. 8
      Cool, then place the pears in, face down.
    9. 9
      Reduce the oven temperature to 150°C/300°F.
    10. 10
      For the filling, cream the butter and sugar until the mixture is pale and light.
    11. 11
      Put the almonds in a food processor and chop until fine.
    12. 12
      Add the butter and sugar and blend, then beat in the eggs one by one.
    13. 13
      Pour over the pears and bake for 40 minutes.
    14. 14
      Delicious!

    Ratings & Reviews:

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    Nutritional Facts for Pear and Almond Tart

    Serving Size: 1 (282 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1054.1
     
    Calories from Fat 588
    55%
    Total Fat 65.3 g
    100%
    Saturated Fat 29.3 g
    146%
    Cholesterol 218.2 mg
    72%
    Sodium 170.2 mg
    7%
    Total Carbohydrate 108.6 g
    36%
    Dietary Fiber 10.3 g
    41%
    Sugars 60.0 g
    240%
    Protein 16.5 g
    33%

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