Allonby Tea Rooms share their recipe for Pear Almondine

Pear Almondine, recipe by Allonby Tea Rooms

It’s rare to find a dessert that is both simple and extraordinarily delicious. Pear Almondine is one of my favourites, and is a template to accommodate many other fruits and flavours.

SERVES: 6 PREP: 10 mins OVEN: 20-25 mins

INGREDIENTS
• 100g unsalted butter, at room temperature, plus extra to grease
• 100g caster sugar
• 100g ground almonds
• 1tsp cornflour
• 1tsp vanilla extract
• 1 medium free-range egg
• 4-6 small pear halves from a tin or jar, drained
and halved if large (see top tips)

You’ll also need:
Baking sheet or baking stone (see top tips); 18cm x 2cm deep loose-bottomed tart tin, greased and the base lined with compostable baking paper

METHOD:
1. Heat the over to 200C/180C fan/gas 6. Put the baking sheet or baking stone on the middle shelf in the oven to heat up. In a large mixing bowl, combine the softened butter and sugar until smooth. Add the ground almonds, cornflour, vanilla and egg, and mix well. Spoon the almond mixture into the lined tart tin, spreading it around evenly.
2. Arrange the pear halves on top of the filling with the tip of each pointing towards the centre of the tart. Depending on their size, you may need an extra pear to fill the centre. Scatter with flaked almonds.
3. Carefully transfer the tart tin to the oven, setting it on top of the hot baking sheet/stone. Bake for 20-25 minutes or until golden. Leave the tart to cool for a few minutes before removing the dessert from the tin. Dust with icing sugar before serving.

TOP TIP: If using jarred pears, reduce the syrup from the jar in a saucepan, then let it cool and add a dash of Poire William, the pear liqueur. After baking, puncture the pears with a fork and pour over the syrup. It adds colour and flavour. I like to use a baking stone for this, but even if you don’t have one it will still be a winner.

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