This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.
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- add 1 tablespoon butter
- add 2 large ripe bartlett pears or bosc pears (1 lb.)
- add 1 1/4 cups whole blanched almonds (6 oz.)
- add 4 tablespoons melted butter
- add 2 eggs
- add 1/4 cup milk
- add 1/2 cup sugar
- add 1/3 cup all-purpose flour
- add 1 1/2 tablespoons sugar
- add 1/8 teaspoon salt
- Preheat the oven to 350 degrees.
- Butter a 9 inch baking dish or tart pan.
- In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
- Be careful not to process too long or it will turn into almond butter!
- Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
- In another medium bowl, whisk the eggs until frothy.
- Whisk in the milk and melted butter until well blended.
- Add the egg mixture to the almonds and stir to blend well.
- Pour the batter into the prepared dish and spread to form an even layer.
- Peel, quarter and core the pears.
- cut each pear quarter into crossways slices, keeping the slices assembled as you go.
- Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
- Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
- Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
- Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
- Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
- Let the tart cool on a rack.
- You could substitute mangos, peaches, or apples for the pears, and have the same delicious results.