The next recipe is for
Crustless Almond Pear Tart
6 1/2 Tablespoons unsalted butter
1 1/4 cup whole almonds
2/3 cup plut 2 tablespoons granulated sugar
1/2 cup rice flour
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs lightly beaten
2 tablespoons pear eau-de-vie (I use plain brandy)
1/4 cup whole milk
1 vanilla pod, split lengthwise and seeds removed. (Or 1 teaspoon vanilla)
2 firm but ripe pears (preferrably bosc)
Preheat the oven to 350 degrees F. Generously grease a fluted 9 1/2 by 1 inch ceramic baking dish or tart pan.
In a small saucepan, melt 5 tablespoon of the butter over low heat until melted. Remove from heat, let cool to room temp and set aside until needed. Cut the remaining 1 1/2 tablespoons of butter into small pieces and set aside until needed.
Place the almonds and 2/3 cup of the sugar in a food processor fitted with the metal blade. Process, pulsing on and off, until finely ground. Do not over process or the mixture will form a paste. Transfer to a large bowl and add the flour, spices and salt. Mix well.
In a small bowl, combine the eggs, eau-de-vie, milk, vanilla seeds and teh reserved melted butter and mix well. Add to the dry ingredients and mix thoroughly. Pour the batter into the prepared dish or pan and smooth the surface.
Using a sharp knife, cut the pears crosswise into 1/8-inch-wide slices, keeping the slices together as you go. One quarter at a time, slide the pears onto a narry spatula or palette knife and set on top of the batter with the smaller (neck) end of the pear in the center and the wider end toward the outer edge--like the spokes of a wheel. Arrange all the pears in this fashion and gently press into the batter so only the surface of the pears is exposed. Sprinkle with the remaining 2 tablespoons of sugar and scatter the butter pieces over the top.
Bake on the lower shelf of the oven 10 minutes. Rotate to the upper shelf and bake 30 to 35 minutes longer, or until the batter is puffy and golden brown. Set cool slightly and serve warm or cool completely an serv at room temp.
Great with vanilla ice cream or whipped cream.
Enjoy!!!
I just made one of these, here's what they look like. Just as delicious as they are pretty!
