Pear & Almond Tart
1 frozen pastry
2 eggs (beaten)
1 tbsp corn flour
20 cl liquid cream
200g almond powder
1 tsp almond essence
Icing sugar/ chocolate shavings for decoration
Wash peel, and cut pears in to two halves.
Beat eggs with sugar.
Stir in almond powder & corn flour.
Then add the liquid cream & mix well (without ant lumps)
Pre-heat oven 180°C.
Roll out the pastry on a lightly floured tart tin.
Prick with a fork all over & flute the edges.
Cover with greaseproof paper & fill with red beans.
Bake blind for about 10 minutes.
Remove the paper & beans.
Bake again until the pastry has dried out (5 min)
Remove from the oven.
Pour into it the prepared almond mixture .
Arrange the pears & slice them as in the pic with a sharp knife.
Bake for 30 min until brown.
Decorate with chocolate shavings & serve.