Pear tart

• shortcrust pastry

• 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

• 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.