This recipe is a time-saver for something lovely. I really wanted cake but was too lazy to make any great effort. I did have a few pears to use up and considered pear and almond tart, but again the thought of making pastry was just too much. So once again a compromise was needed, a mix up of recipes, upside down pear cake but with frangipane, not cake. Simple, fast and delicious.
1tsp vanilla essence
112gr ground Almond
28gr self-raising flour
25gr melted butter
25gr soft light brown sugar
25gr chopped pecans (optional)
Sprinkle of cinnamon
3 or 4 pears peeled cored and cut into thick slices.
- Butter the base and sides of a Pyrex pie dish.
- Beat the butter, and sugar until light and fluffy, scraping down the sides often.
- Mix the eggs and vanilla essence together and add slowly to the butter mixture, beating all the time.
- Next fold in the ground almonds and flour. Set aside.
- Pour the melted butter into the base of the dish.
- Sprinkle with the brown sugar and nuts.
- Arrange the pears over this, the more pears the better so pack tightly.
- Dollop spoonfuls of the frangipane over the pears and spread gently.
- Bake at 180C for about 45 minutes, if the tart starts to get too dark turn down the oven to 170C.
- Eat warm with whipped cream or custard.