Monday, 19 March 2012

Mother's Day Treat

My mum was treated to lunch at our house on Sunday for Mother's Day.....roast chicken, mash, roasties, veg, gravy....the whole works.  Whilst the main course was all cooked strictly sticking to Slimming World methods I'm afraid the dessert was a whole different matter!  Rachel Allen and her fabulous No Pastry Pear & Almond Tart (which is always a firm favourite in our house) finished off the meal nicely.

After a few dodgy starts to whisking up egg whites (hand mixer went a little berserk which resulted in egg whites all over the kitchen worktop....twice!!) this recipe is simplicity itself and is literally in the oven within 10 mins and is great if you are not a fan of making pastry.....hence the title of the desert!!

The recipe appears in Rachel Allen's Favourite Food at Home cookbook


175g (6oz) icing sugar

50g (2oz) plain flour

100g (4oz) ground almonds

Finely grated zest of 1 lemon

5 egg whites

175g (6oz) butter, melted

2 ripe pears, peeled, cored and quartered, then cut into long slices about 5mm (1/4 in) thick

25g (1oz) flaked almonds

Icing sugar, to serve


Preheat the oven to 200°C , Gas Mark 6. Lightly grease the sides of a 23cm (9in) tart tin with a removable bottom and place a disc of greaseproof paper on the base. If you prefer, you can serve this tart on the tart tin base, in which case do not use a disc of paper.

2. Sieve the icing sugar and flour into a bowl and stir in the ground almonds and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingrediants with the warm melted butter. Mix until smooth.

3. Pour the mixture into the prepared tin. Arrange the pieces of pear on top and sprinkle with flaked almonds.

4. Bake in the oven for 15 minutes, then turn down the oven to 180°C , Gas Mark 4 and cook for a further 10 minutes or until risen and pale golden. The filling should fill firm to the touch in the centre.

5. Allow to sit in the tin for a few minutes before turning out onto a wire rack. Dust with icing sugar to serve. This is delicious with softly whipped cream.

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