Name: Torta di Pere e Mandorle (Pear and Almond Tart)
Yield: Serves 10–12
Cuisine: Italian
Ingredients: 350 g (12 oz) blanched whole almonds; 350 g (12 oz) caster sugar; 350 g (12 oz) unsalted butter, softened; 3 eggs; 6 ripe Comice pears, peeled and halved; 350 g (12 oz) plain flour; 175 g (8 oz) unsalted cold butter, cut into cubes; a pinch of salt; 3 egg yolks; 100 g (4 oz) icing sugar

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

350 g (12 oz) plain flour
a pinch of salt

Method

For the sweet pastry, pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. Add the sugar then the egg yolks and pulse. The mixture will immediately combine and leave the sides of the bowl. Remove, wrap in cling film and chill for at least an hour. Preheat the oven to 18

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Ingredients

Method

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