The perfect summer desert – Pear and Almond Tart

The ideal summer dessert is one which can be made using the very best of our fabulous British fresh fruit when it is at its best. Home grown pears are one of the most under-rated fruits – they are so versatile and their delicious texture can add interest to so many dishes – sweet and savoury.

This simple recipe from the Fruisana Kitchen will make a fabulous finale to any summer meal – even a picnic. It has a scrumptious sweet almond pastry and a pear and frangipane topping. Best served warm, it is equally delicious cold.

PEAR AND ALMOND TART
Serves 8

Sweet Almond Pastry
125 g plain flour
1½ tbsp Fruisana Fruit Sugar
30g ground almonds
70g unsalted butter
1 egg
2- 4 tbsp water (for binding pastry)
Poaching syrup
50g Fruisana Fruit Sugar
300ml water

Pear topping
4 pears, (comice, williams or packham)
70g Fruisana Fruit Sugar
110g unsalted butter
3 large eggs
175g ground almonds
1 tsp almond essence

To make the Pastry
1. Place the flour, Fruisana and ground almonds in a bowl, cut the butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs.
2. Stir in the egg and enough of the water to form a soft dough.
3. Place the dough on a lightly floured work surface and knead until smooth.
4. Roll out to fit a 25cm (10 inch) flan dish.
5. Bake blind in a fan oven 180°C, electric oven 200°C or gas mark 6 for 15-20 minutes until cooked and pale.
To prepare the Pears
6. Peel the pears, cut in half lengthways and remove the cores with a small spoon.
7. In a frying pan place the Fruisana and water, bring to the boil to dissolve and add the pears. Reduce the heat to a gentle simmer. Poach for 20-30 minutes until the pears are soft but retaining their shape (timing will depend on the ripeness of the pears). Drain well.
Topping
8. Cream together the butter and Fruisana, beat in each egg, then stir in the ground almonds and essence.
9. Arrange the pears in the pastry case, spread the almond mixture evenly over the top and smooth.
10. Bake in a fan oven 180°C, electric oven 200°C or gas mark 6 for 25-35 minutes until the topping is springy and golden in colour.

Serve with whipped cream.

For more recipe ideas visit fruisana.com.