Sous Chef Jeffrey's love is baking and he is always developing new pastry creations for the restaurant. He recently adapted his apple tart recipe into an almond and pear concoction which is elegantly delicious. Served with a spinking of toasted almonds an a dollop of vanilla scented whipped cream, it is sure to be a hit with your fmaily and friends.
1 Pastry Shell
6 1/2 tablespoons butter
4 ounces almond paste
3 tablespoons sugar
1/4 cup brandy
1/3 cup plus 2 tablespoons flour
1 large egg
1 teaspoon vanilla
1/4 teaspoon almond extract
2 medium pears, thinly sliced
1/2 cup apricot preserves
1 tablespoon whipping cream
Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup of flour. Add egg, vanilla and almond extract and mix then spread into pastry crust
Arrange the pear slices in a circle overlapping the slices on the filling.
Melt the preserves and press through a sive. Stir in a tablespoon of butter 2 tablespoons of brandy and cream. Drizzle over the pears.
Combine 2 tablespoons sugar and 2 tablespoons of flour, cut the last 1 1/2 tablespoons of butter into the mixture and sprinkle over the tart. Baek for 40 minutes in a 400 degree oven.