Helen Jackson's pear recipes - 19 April
Pear & Almond Tart
Time: 1 hr 20mins
2 sheets (350g) sweet shortcrust pastry
125 g butter
1/2 cup caster sugar
125 g ground almonds (almond meal)
1 tbsp flour
2 ripe but firm pears
Icing sugar for dusting
Preheat oven to 180 C. Line a 24 cm tart pan with pastry and bake blind for 15 minutes. Remove weights and cook a further 5 minutes and then remove from the oven.
Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in the almonds and flour. Spoon filling into pastry shell and smooth over.
Peel and slice pears and arrange them in overlapping circles on top of the batter.
Bake for 30-40 minutes until tart is golden and set. Serve warm or at room temperature.
As an alternative you can spread the pastry shell with melted dark chocolate before adding the filling.
Pear with Pork & Sage
4 pork loin chops
salt and freshly ground black pepper
1 tbsp oil
2 firm pears
25g butter, chopped into small pieces
2 rashers bacon, finely chopped
10 sage leaves or 1 tsp dried sage
Preheat oven to 180degC.
Season pork with salt and pepper. Heat oil in a large frying pan and quickly brown pork on both sides.
Peel and core pears and slice into quarters. Arrange pear with butter in a baking dish and sit browned pork on top.
Sprinkle with bacon and sage leaves and cook for 20-30 minutes until pork is cooked and pear is golden.