Thin tart of pears with crème fraîche

Monica Galetti / 05 September 2014

Rustle up this autumn treat of pears baked on a bed of almond cream and puff pastry.

Cooking time

30 minutes



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

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