Sheridan Rogers Recipe of the Month
No Pastry Pear TartHere's a stylish-looking, ever-so-simple tart to make when pears are in season. In summer, make it with peaches or mangoes and mix through some summer berries. During autumn, you could use Granny Smith apples or cooked, sliced quinces – and dredge the top with cinnamon sugar.
175g icing sugar
50g plain flour
100g ground almonds
5 egg whites
Finely grated zest of 1 lemon
175g melted butter
2 pears peeled cored and cut into 5mm slices
25g flaked almonds
Icing sugar to dust
Cream or mascarpone to serve
Preheat the oven to 200ºC.
Lightly grease a 23cm loose-bottomed tart tin.
Line the base with a disc of baking paper.
Sift the icing sugar and flour into a bowl stir in the almonds and lemon zest.
Whisk the egg whites until just frothy add to the dry ingredients with the melted butter, pour into the tin and arrange the pear slices on top. Sprinkle with the almonds.
Bake for 15 minutes then turn the oven down to 180º cook for a further 10 minutes until golden.
Allow to sit for a few minutes then remove from the tin and serve while still warm with cream or mascarpone.
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