Pear Tart

Try this delicious cake recipe:

(*) For a coated baking tray of about 30 cm ø roll out dough on a little flour about 2 mm thick round, place in the prepared baking tray, prick tightly with a fork. Spread lemon curd on the bottom of the dough, set aside to cool.

Beat egg and all ingredients up to and including cream in a baking bowl for about 5 min with the whisks of a hand mixer until lighter in color. Mix in almond kernels, distribute quantity evenly on the dough.

Remove skin from pears, cut in half, core, cut into fans, brush with lime juice set aside. Divide fans evenly on the filling.

Bake: twenty min in the lower half of the oven heated to 220 °C. Brush pears with half of the butter, finish baking for about ten minutes. Remove, brush pears with remaining butter, cool slightly, remove from baking sheet, cool on a rack, dust with powdered sugar.

Note: Lemon curd is a British spread made with eggs, sugar, juice of one lemon and butter. Use quince jam instead of lemon curd.

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