Food and Travel Magazine | Pear and almond cream tart with pear…
Pear and almond cream tart with pear liqueur
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Ingredients
- 300g Shortbread Pastry (see recipe in Cakes, Bread and Pastries)
- 25cm loose-bottomed tart ring or tart tin
- 240g caster sugar
- 2 vanilla pods, halved lengthways
- 2-3 William’s (Bartlett) pears
- 180g caster sugar
- 40ml Williamine pear eau-de- vie, or any pear-based liqueur
- 250g Almond Cream
- 150g unsalted butter, softened
- 150g caster sugar
- 1 egg, plus 1 egg yolk
- 150g ground almonds
- 25g plain flour
- 40ml rum
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