Thin tart of organic pears with creme fraiche recipe

1. 1

   Whisk butter and sugar until creamy.

2. 2

   Stir in almond powder then the eggs.

3. 3

   Leave to set and remove from fridge 10 mins before using.

4. 4

   Pre-heat the oven to 180C.

5. 5

   Cut a large rectangle of the pastry, fold in 1cm border along the edge and prick the pastry all over with a fork.

6. 6

   Spread the almond cream to cover the base.

7. 7

   Layer the sliced pears onto the pastry base, overlapping (see picture for guidance).

8. 8

   Brush with the melted butter and sprinkle with the demerara.

9. 9

   Bake in the pre-heated oven for about 30 minutes until pastry is crispy and golden and the pears are cooked.

10. 10

    Serve with the organic creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.