By Geema on March 01, 2003
Photo by Elisa72
Photo by Elisa72
"This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature."
Serving Size: 1 (1035 g)
Servings Per Recipe: 1
"I put this tart together in a jiffy (I did purchase the almonds already ground). It baked while dinner cooked. The batter cooked up around the pears, and made a very attractive tart. It's not too sweet, and the delicate flavor of the baked pears was wonderful. I served it warm with a small amount of vanilla ice cream."
"This was good, but not great. That said, it's easy to prepare and looks terrific."
"I made this with a few adaptations and it was super easy and very good! I used a cup of pre-ground almonds instead of grinding my own. To make it gluten-free, I substituted cornstarch for the flour (this could be done with potato starch which would make it kosher for passover). I used halved Italian prune plums instead of the pears. I will try it next with other fruits! This will enter the regular rotation for sure."
"This is so pretty! I had trouble getting the center of the tart baked so, as a result, the outside edges were a bit overbaked and dry. I baked it for 65 minutes and the center was just barely done. Maybe putting foil around the edges would help?"
"I love this recipe, though if you added a pastry shell it would be nice too. I think the origin of this dessert is one from England called Bakewell tart, where the pastry shell is lined with raspberry jam and then the almond mixture covers it. I've made it successfully with apples and even dried apricots (soaked)."