>> Wednesday, March 20, 2013
When you have a bowl full of tender ripe pears with just a little blush along the sides, the first thing you should do is take a photo of the lovely fruit. The second thing you should do is poach them and then bake them into this tart. This would be wonderful for an Easter dinner dessert, or for breakfast...or lunch...or dinner. With fruit and nuts and a crispy-sweet crust, it's a complete meal. Mmm.
For the batter
1/4 cup flour
1 cup slivered almonds
2 tbsp sliced almonds (for topping)