Pear and almond cream tarts recipe

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  • Serves makes 6
  • 20mins to prepare and 40-50mins to cook
  • 415 calories / serving
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pear and almond tarts hero

Roll the pastry out on a lightly floured surface to 1cm thickness. Cut into 6 rounds and use to line 10cm individual flan tins with straight sides. 

Line with nonstick baking paper and baking beans. Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the nonstick baking paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.

Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the egg, egg white and almond essence if using and pulse well until combined. Place half a pear in the base of each pastry case, then pour the filling around it, making sure it doesn't spill over the top.

Place the tartlets on a baking sheet and return to the oven for 20-25 minutes until the filling has set. Remove and allow to cool on a wire rack before turning out.

As the tartlets are cooling, heat the apricot jam in a saucepan until hot, then strain into a small pot. Brush each tartlet with the jam to glaze and then serve.

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  • Ingredients

  • 250g (8oz) Tesco Lighter ready-rolled shortcrust pastry
  • a little plain flour, for dusting
  • 6 pear halves from tin and drained
  • For the almond cream filling

  • 100g (3 1/2oz) ground almonds
  • 50g (2oz) caster sugar
  • 60g (2 1/2oz) unsalted butter
  • 1 egg, plus 1 egg white
  • 2-3 drops almond essence (optional)
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  • Energy 1738kj 415kcal 21%
  • Fat 26g 32%
  • Saturates 9g 45%
  • Sugars 22g 24%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 38.6g Protein 7.7g Fibre 3.4g

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