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Pear Ricotta Tart

Pear Ricotta Tart

Serves 6-8

825g can pear halves well drained, cut in half

Blender Pastry:
1 1/2 cups plain flour
1/2 cup almond meal
2 Tablespoons caster sugar
100g chilled butter, cut into cubes
1 egg separated, white reserved for filling
2 Tablespoons cold water

Ricotta Filling (beat together in a bowl):
250g tub smooth ricotta
2 x 60g eggs plus reserved white
1 teaspoon mixed spice
1/2 cup almond meal
3 Tablespoons caster sugar
300ml light sour cream
1 teaspoon vanilla essence

Place a flat tray on middle shelf in oven. Preheat to 200C

1. 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.
2. Roll out pastry, line a 24-26cm tart pan with removable base. Trim away excess pastry. Arrange pears over base, pour in filling.
3. Bake 15 minutes. Reduce to 180C, bake further 15-20 minutes until filling is firm. Remove, cool in pan.
4. Dust wedges lightly with combined mixed spice and sugar.

Serve with whipped cream and toasted flaked almonds.

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