reduced-fat shortcrust pastry
200 g, (1 sheet is 200g) just thawed
reduced fat oil spread
¼ cup(s), (55g)
white self-raising flour
¼ cup(s), (35g)
½ cup(s), (60g)
1 medium, skin on, cut into quarters, cored, thinly sliced
¼ tsp, (pinch)
- Preheat oven and a baking tray to 180°C. Roll out the pastry to line a round 20cm fluted tart tin. Line the tin and trim any excess pastry.
- Use an electric mixer to beat spread and sugar in a bowl for 2 minutes or until light and creamy. Beat in the egg yolks and flour until combined. Fold in almond meal. Spread mixture into the prepared pastry case. Arrange the pear, in a fan shape, over the tart. Place the tart tin on the prepared baking tray in the oven.
- Bake for 40 minutes or until pastry and filling are golden and cooked. Dust with combined cinnamon, nutmeg and icing sugar. Serve warm or at room temperature.