Pear, Almond and Saint Agur Tart

saintagur.co.uk

NikkM.

Disabled housewife in love with learning new things.

SPECIAL EQUIPMENT: Tart ring 21cm diameter x 2.5cm, wooden peel or flat baking sheet Baking stone (optional)

subheading: FOR THE PASTRY:

200g plain flour

100g butter, unsalted, diced, at room temperature

1 pinch sea salt

1 egg, medium, organic/free-range, beaten

1 tbsp water

subheading: FOR THE FILLING:

50g butter, unsalted, room temperature

50g caster sugar

50g almonds, ground

1 egg, medium, organic/free-range

6 pear halves, tinned, drained, cores removed

30g pecans, chopped

subheading: TO FINISH AND SERVE:

50g Saint Agur blue cheese, crumbled icing sugar to dust (optional)

6 to 8 tbsp crème fraîche (optional)

Directions at saintagur.co.uk

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