This delicious pear and almond crustless tart is a fabulous dessert. It pays to have a tin of pear halves in the pantry along with almond flour (almond meal) ready to make this delicious dessert. Pear and almonds are one of those food marriages that just works and the good news is it is easily converted to gluten free – just replace the 2 tablespoons of flour with gluten free flour. Top it off with some softly whipped cream and you’re ready to go.
We’ve passed on this recipe more times than we can remember. It’s just one of those simple recipes that present beautifully and everyone enjoys. No messing around making pastry, throw everything, bar the pears in the mixer or food processor, drain the pears and you’re good to go. Too easy!
Check out our German apple and pecan crumble cake for another fabulous fruit based dessert.
USING CANNED PEARS
Using canned pears is a great time saver in this recipe. No hanging about waiting for the pears to ripen. Simply drain the pears and you’re good to go. We’re sure the average French home cook does exactly this to make this very classic French tart.
If you’re after a fabulous gluten free dessert then this pear and almond crustless tart couldn’t be easier. Simply substitute the self raising flour with gluten free self raising flour.
ALMOND FLOUR AND MEAL
Almond flour is the same as almond meal it simply depends on where you live as to what it’s called. It is finely ground blanched almonds, nothing else added. Almond flour or meal is widely available, mostly found in the baking section of supermarkets or health food stores.
DUSTING OR SNOW SUGAR
Dusting sugar or snow sugar does not dissolve when put onto moist food.
Pear and Almond Crustless Tart
check out some more winning recipes
click on the link for the recipe…..Chocolate Nemesis Cake – River Cafe
click on the link for the recipe…..French Apple Cake
click on the link for the recipe…..Chocolate Almond Cake
click on the link for the recipe…..Sicilian Apple Cake
click on the link for the recipe….. Edna’s Lemon Curd Cake
What’s your favourite dessert recipe? We would love to hear from you in the comments below.Print
This delicious pear and almond crustless tart is a fabulous stand-by dessert. It pays to have a can of pears and almond flour (meal) in the pantry ready to make this delicious dessert.
- 3 tablespoons soft brown sugar
- 5 1/2 ozs (150 grams) of soft butter
- 2 large eggs lightly beaten
- 5 1/2 ozs ( 150 grams) of caster sugar
- 5 1/2 ozs (150 g) almond flour (almond meal)
- 2 tablespoons self raising flour – see notes or gluten free self raising flour
- 1/4 cup slivered almonds
- 6–8 whole almonds
- 28 ounce (800g) tin of pear halves, well drained or 3 – 4 ripe pears cut in half from the stem end to the bottom and cored
- dusting or snow sugar to dust – optional, see notes
- 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
- preheat oven to 350 f (175 c) with shelf in the centre
- in a mixer cream butter and 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)
- toss in slivered almonds and blend for 20 seconds or till evenly distributed
- sprinkle soft brown sugar evenly over baking paper
- pop a whole almond in the centre of each well drained pear
- place pears cut side down around the outside of the tin 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!
- make your own self raising flour – if you only have all purpose (plain flour) mix 1 cup of all purpose flour with 1 1/2 teaspoons baking powder making sure to mix thoroughly so as to distribute the baking powder thoroughly and use two tablespoons of this for the recipe.
- remove the tart from the tin quickly, suggest within a minute or two – as the brown sugar in the base can set to a toffee making it difficult to remove the tin if you leave it too long before releasing.
- dusting or snow sugar does not dissolve when put onto moist food
- Category: Desserts
- Method: baking
- Cuisine: French