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No-pastry pear and almond tart

Serves 6/ Vegetarian

175g (6oz) icing sugar
50g (2oz) plain flour
100g (4oz) ground almonds
Finely grated zest of 1 lemon
5 egg whites
175g (6oz) butter, melted
2 ripe pears, peeled, cored and quartered, then cut into long slices about 5mm (1/4 in) thick
25g (1oz) flaked almonds
Icing sugar, to serve

Preheat the oven to 200°C (400°F), Gas Mark 6. Lightly grease the sides of a 23cm (9in) tart tin with a removable bottom and place a disc of greaseproof paper on the base. If you prefer, you can serve this tart on the tart tin base, in which case do not use a disc of paper.

Sieve the icing sugar and flour into a bowl and stir in the ground almonds and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingredients with the warm melted butter. Mix until smooth.

Pour the mixture into the prepared tin. Arrange the pieces of pear on top and sprinkle with the flaked almonds.

Bake in the oven for 15 minutes, then turn down the oven to 180°C (350°F), Gas mark 4 and cook for a further 10 minutes or until risen and pale golden. The fillings should feel firm to the touch in the centre.

Allow to sit in the tin for a few minutes before turning out onto a wire rack. Dust with icing sugar to serve. This is delicious with softly whipped cream.