Pear tart
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
We’ve given the classic pear and almond tart a makeover and it is delicious!
Ingredients
Reduced-fat shortcrust pastry
200 g, (1 sheet is 200g) just thawed
Reduced fat oil spread
50 g
Caster sugar
¼ cup(s), (55g)
Egg yolk
2 medium
White self-raising flour
¼ cup(s), (35g)
Almond meal
½ cup(s), (60g)
Pear(s)
1 medium, skin on, cut into quarters, cored, thinly sliced
Ground cinnamon
½ tsp
Ground nutmeg
¼ tsp, (pinch)
Icing sugar
1 tsp
Instructions
1
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.
2
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.
3
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.
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