Torta di Pere e Mandorle

Pear and Almond Tart


Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


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


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