Pear tart

• shortcrust pastry

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• 45g butter
• 1 cup caster sugar
• 1 1/4 cup gr. almonds
• 1/4 cup plain flour
• 1 tsp vanilla extract + 1 tbsp amaretto
• 2 eggs

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• 3 extra ripe pears

1. Oven at 200C. Prick the pastry (3mm) with a fork in a 26 cm tart tin.
2. Bake 6 mins with baking beads/rice weighing down baking paper, 6 mins without.
3. Process tart mix until smooth, spread over base and layout cored quarters of pear.
4. At 180C, bake 30-40 mins until golden.