Food and Travel Magazine | Nathan Outlaw's pear and almond tart with…
Almond filling is encased in a light, buttery pastry and served alongside sweet, nutty ice cream and a generous spoonful of liqueur-laced pear jam.
Keywords
- nathan outlaw
- pear and almond tart
- almond tart recipe
- pear tart recipe
- pear recipe
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Ingredients
- 200g unsalted butter, diced
- 180g icing sugar, sifted
- 1 large egg
- 140g egg yolks (around 7 large eggs)
- 500g plain flour, plus extra to dust
- 250g unsalted butter, softened
- 250g golden caster sugar
- 2 large eggs, beaten
- 80g plain flour
- 250g ground almonds
- finely grated zest 1 lemon
- 1tsp vanilla extract
- 4 pears (ideally Comice variety)
- 100ml amaretto liqueur
- 150g golden caster sugar
- 450ml whole milk
- 400ml double cream
- 150ml amaretto liqueur
- 8 large egg yolks
- 150g clear honey
- 100g amaretti biscuits, crushed
- 500g pears
- 50g unsalted butter
- 30g golden caster sugar
- 50ml amaretto liqueur
- juice 1 lemon
- 1 vanilla pod, split and seeds removed
- 100g plain flour
- 150g ground almonds
- 100g golden caster sugar
- 100g demerara sugar
- 100g unsalted butter, diced
- 100ml liquid glucose
- 50g golden caster sugar
- 75ml lemon juice
- 75ml amaretto liqueur
- 4tbsp apricot preserve
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