Serves 8 Sweet Almond Pastry 125 g plain flour 1½ tbsp Fruisana Fruit Sugar 30g ground almonds 70g unsalted butter 1 egg 2- 4 tbsp water (for binding pastry) Poaching syrup 50g Fruisana Fruit Sugar 300ml water Pear topping 4 pears, (comice, williams or packham) 70g Fruisana Fruit Sugar 110g unsalted butter 3 large eggs 175g ground almonds 1 tsp almond essence
To make the Pastry 1. Place the flour, Fruisana and ground almonds in a bowl, cut the butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs. 2. Stir in the egg and enough of the water to form a soft dough. 3. Place the dough on a lightly floured work surface and knead until smooth. 4. Roll out to fit a 25cm (10 inch) flan dish. 5. Bake blind in a fan oven 180°C, electric oven 200°C or gas mark 6 for 15-20 minutes until cooked and pale. To prepare the Pears 6. Peel the pears, cut in half lengthways and remove the cores with a small spoon. 7. In a frying pan place the Fruisana and water, bring to the boil to dissolve and add the pears. Reduce the heat to a gentle simmer. Poach for 20-30 minutes until the pears are soft but retaining their shape (timing will depend on the ripeness of the pears). Drain well. Topping 8. Cream together the butter and Fruisana, beat in each egg, then stir in the ground almonds and essence. 9. Arrange the pears in the pastry case, spread the almond mixture evenly over the top and smooth. 10. Bake in a fan oven 180°C, electric oven 200°C or gas mark 6 for 25-35 minutes until the topping is springy and golden in colour. Serve with whipped cream. Recipe from Fruisana