Crustless Pear And Almond Tart Recipes

PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART

Steps:

• 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
• sprinkle the soft brown sugar evenly over the baking paper
• preheat oven to 350 f (175 c) with shelf in the centre
• in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
• add eggs and beat for 30 seconds
• add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
• add the slivered almonds and mix for 20 seconds or till evenly distributed
• pop a whole almond in the centre of each well drained pear
• place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
• spread mixture over and around pears evenly
• bake for 40-45 minutes or until batter is cooked then remove from oven
• remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
• once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
• remove base of tin and baking paper
• dust with dusting/snow sugar
• serve and enjoy!

ALMOND PEAR TART

Steps:

• On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

CRUSTLESS PEAR AND ALMOND TART

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9 inch baking dish or tart pan.
• In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
• Be careful not to process too long or it will turn into almond butter!
• Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
• In another medium bowl, whisk the eggs until frothy.
• Whisk in the milk and melted butter until well blended.
• Add the egg mixture to the almonds and stir to blend well.
• Pour the batter into the prepared dish and spread to form an even layer.
• Peel, quarter and core the pears.
• cut each pear quarter into crossways slices, keeping the slices assembled as you go.
• Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
• Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
• Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
• Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
• Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
• Let the tart cool on a rack.
• You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
• Mix almond meal, oat flour, and baking powder together in a bowl.
• Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
• Press dough into the prepared tart pan. Arrange pears on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.

QUICK CRUSTLESS PEAR TART

Steps:

• Grease and flour a glass pie pan.
• Beat all ingredients together, except pears and nutmeg.
• Pour batter into pie pan.
• Press pear slices on top of batter, in a spiral design.
• Sprinkle lightly with nutmeg.
• Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
• Don't overcook.
• Serve warm or cold.