French pear and almond tart
- From
- Heiðar Örn
- Makes
- Serves 8
- Oven
- 170 °C170 °C (350 °F)
- Tin
- 20 cm8 in
Ingredients
Cake
- 150 g butter, softened, unsalted5½ oz butter, softened, unsalted
- 125 g sugar (caster (superfine) sugar is best)4½ oz sugar (caster (superfine) sugar is best)
- 2 eggs
- 75 g wholemeal flour2½ oz wholemeal flour
- 75 g almonds, chopped2½ oz almonds, chopped
- a pinch of cinnamon
Pears
- 3 pears, neither too hard nor too soft
- 25 g butter, unsalted1 oz butter, unsalted
- 1 tbsp sugar
Method
- Heat the oven to 170°C.Heat the oven to 350 °F.
- Grease a 20 cm cake tin.Grease a 8 in cake tin.
- Peel and core the pears and cut them into quarters.
- Gently heat the butter and sugar for the pears in a frying pan over a low heat, then fry the pears lightly until just browned.
- Beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each.
- Mix the dry ingredients (wholemeal flour, almonds and cinnamon) together, then fold them into the batter.
- Spread the batter in the tin and arrange the pears on top.
- Pour whatever is left in the pan over the cake.
- Bake for 40–50 minutes.
Notes
- Caster (superfine) sugar works best.
As she wrote it
Peru og möndlu kaka
Fyrir 8 manns.
Kakan:
• 150g mjúkt smjör (ósaltað)
• 125g sykur (fínn er betri)
• 2 egg
• 75g heilhveiti
• 75g saxaðar möndlur
• Smá kanill.
Perurnar:
• 3 perur (ekki of harðar/mjúkar)
• 25g smjör (ósaltað)
• 1 msk. sykur
1. Ofn í 170°C
2. Smyrja 20cm
form
3. Bræða 25g
Smjör
3. Skræla og
kjarna perurnar
og skera í 1/4.
4. Hita smjör
+ sykur fyrir
perurnar á lágum hita og steikja perurnar
svo létt þangað til aðeins brúnar.
4. Hræra egg + sykur. 5. B… eggjum
einu og einu og hræra. 6. Hræra saman
þurrefni og bæta svo út í. 7. Setja í form
og raða perunum ofan á. 8. Hella rest úr pönnunni
ofan á kökuna. 9…. Baka í 40-50 min.