Pear-Almond Tart

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.

Ingredients

5 ripe Comice or Bartlett pears

1/4 cup Grand Marnier

2 tbsp lemon juice

For the batter

3/4 cup butter 

1 cup granulated sugar
3 eggs
1/4 cup flour
1 cup slivered almonds
2 tbsp sliced almonds (for topping)

Directions

Core and cut the pears into 1/2" slices. Place them in a saucepan and cover with the Grand Marnier and lemon juice. Bring to a boil, then cover and simmer on low for 5 minutes.

Preheat the oven to 350 degrees. In a mixing bowl, cream the butter and sugar together. Add the eggs and beat until fluffy. Stir in the flour and almonds. 

Pour about 2/3 of the batter into a greased pie pan. Arrange the pear slices around the pan in a scalloped pattern. Pour any remaining juice from the pears over the fruit. Pour the rest of the batter over the pears, then sprinkle the sliced almonds over the top.

Bake for 30-35 minutes, until the crust is golden and crispy, and the center is cooked through.

Serves 8.