Lucky Kitchen / Pear Ricotta Tart

Pear Ricotta Tart

PEAR RICOTTA TART

INGREDIENTS

825g can pear halves well drained, cut in half
Lucky Flaked Almonds – to serve

Blender Pastry
1½ cups plain flour
½ cup Lucky Almond Meal
2 tbsp caster sugar
100g chilled butter, cut into cubes
1 egg separated, white reserved for filling
2 tbsp cold water

Ricotta Filling
Beat together in a bowl:
250g tub smooth ricotta
2 x 60g eggs plus reserved white
1 tsp mixed spice
½ cup Lucky Almond Meal
3 tbsp caster sugar
300ml light 18% milk fat sour cream
1 tsp vanilla essence

DIRECTIONS

  1. Preheat fan-forced oven to 180ºC
  2. Place flour, almond meal, caster sugar and butter into food processor and blend until it resembles coarse breadcrumbs. Add egg yolk and water, blend until just combined. Knead on floured board until smooth.
  3. Roll out pastry, line a 24 – 26cm tart pan with removable base. Trim away excess pastry. Arrange pears over base, pour in filling.
  4. Bake 15 minutes. Reduce to 160ºC, bake further 15-20 minutes until filling is firm. Remove, cool in pan.
  5. Dust wedges lightly with combined mixed spice and sugar. Serve with whipped cream and toasted Lucky Flaked Almonds.

PRODUCTS IN THIS RECIPE

Almond Meal
Lucky Almond Meal
Flaked Almonds
Lucky Flaked Almonds

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