Pears are grown all over Normandy and give sweet summer loveliness to perfect puddings. Puddings like this one.
You will need
- Shortcrust pastry to line a 10″ tarte dish – if using something smaller and deeper, just bake for longer and cover with foil for the final stretch.
- 125g Normandy butter
- 100g Sugar
- 1 Egg
- Few drops of Vanilla essence
- 100g Ground Almonds
- 100g Flour
- Four pears, peeled, cored and quartered
- First line a greased or foil lined tarte case with shortcrust pastry and blind bake.
- Mix the butter and sugar until smooth and creamy.
- Mix in the egg and vanilla essence.
- Quickly mix in the almond and flour.
- Dollop into your pasty case and smooth.
- Push in the peeled & ¼ pears.
Bake at 180 (160 for fan ovens) for 40 minutes, until a knife or skewer comes out clean. It may need quite a bit longer as the riper the pears the wetter the mix becomes. If your tarte is going this way, cover with foil and pop back for another 15 minutes and see how it is.
When finally ready, remove and brush with jam or even marmalade. If you used tinned pears, a little of the syrup.
Serve on its own, or with cream, ice cream or custard. All are good.
Now we know how tasty this tarte is, our main problem is waiting until it has cooled a little to eat – the pears come out of the oven fairly nuclear!
Discover more delicious recipes from Normandy!