Pear Tart

Ingredients

28cm x 2 rolled out puff pastry circles

Almond Paste

100g ground almonds

50g caster sugar

1 egg, beaten

1 tbsp orange juice

1 tsp orange zest

2-3 pears, peeled & sliced

egg wash

icing sugar

Method

Pre-heat the oven to 200C.

Line a baking tray with baking parchment.

Place one of the circles of puff on the tray, with the other one cut out a circle from the middle leaving a 3cms border. Egg wash around the edge of the first circle and place the circle with the hole in on top. Brush with egg wash and bake in the pre-heated oven for 10 minutes or until puffed up and golden.

Mix together the almond paste and spread over the cooked puff centre, top with pear slices, sprinkle with icing sugar and put back in the oven for a further 10 minutes until the pears are golden.

Vegan Version

For the vegan version we made the almond pate with out the egg and added more orange juice and used brick pastry instead of butter puff.