Thin tart of pears with crème fraîche

Ingredients

• ½ puff pastry sheet
• 5 organic pears
• 100g soft organic butter
• 100g caster sugar
• 120g ground almonds
• 2 medium organic eggs, beaten
• 20g Demerara sugar
• 25g melted organic butter
• Organic crème fraîche to serve

Method

• Whisk butter and sugar until creamy.
• Stir in almond powder then the eggs.
• Leave to set and remove from fridge 10 mins before using.
• Cut a large rectangle of the pastry, fold in 1 cm border along the edge and prick the pastry all over with a fork.
• Spread the almond cream to cover the base.
• Peel and slice pears into about 3mm thick slices and alternate layers.
• Brush with the melted butter and sprinkle with the Demerara sugar.
• Bake in oven in 180 degrees Celsius for about 30 minutes until pastry is crispy and golden and the pears are cooked.
• Serve with organic crème fraîche.

Monica Galetti has created a range of seasonal recipes for the Organic. Naturally Different campaign which demonstrate the benefits of buying organic products for the savvy shopper. For more information, visit:  www.facebook.com/organicuk