PEAR TART WITH ALMOND SHORTBREAD CRUST
Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie
Provided by Dienia B.
Categories Tarts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- pie crust
- Process in food processor; add egg yolk last.
- pat into pie shell was oily
- Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
- Add golden syrup with cream or 1/2 and 1/2 and almond extract.
- Drain pears; place in bottom of pie pan.
- pour egg mixture over pears.
- Top with almond flakes.
- Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
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Joyce Ulotu
[email protected]I can't wait to try this recipe!
Olitha Sandaruwan
[email protected]This tart looks amazing!
Mfanafuthi Thumbela
[email protected]Yum!
Bimmy777
[email protected]This tart was delicious! I made it for a special occasion and it was a hit. The crust was flaky and the filling was perfectly sweet and tart.
Wayne James
[email protected]The crust was a bit crumbly, but the filling was delicious. I would recommend using a different crust recipe next time.
Ezinne Princess
[email protected]This tart was a bit too sweet for my taste, but I still enjoyed it. I think next time I'll use less sugar in the filling.
Pass Fire
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The almond shortbread crust is a nice twist on the classic pear tart.
Tshiamo Nkabinde
[email protected]This tart was easy to make and turned out beautifully. I used Bosc pears and they were the perfect balance of sweetness and tartness.
Oppku Amoako
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the unique flavor combination of pears and almonds.
Mia Lightcap
[email protected]This pear tart was absolutely delicious! The crust was flaky and buttery, and the filling was perfectly sweet and tart. I will definitely be making this again.