Kleenmaid MWK100 - Manual (Page 45)

45
Almond-pear tart
Preparation time: 10 min / Cooktime: 13 min
Roll out the pastry, and use it to line the crisping dish, pricking the base and sides all over.
Leave it to rest in the refrigerator for 1 hour in order to avoid the sides falling during cooking.
Drain the pears well. Beat the eggs with the sugar until the mixture is fluffy,
then add the ground almonds and the kirsch. Cook the pastry base for 5 minutes using the special setting.
Pour in the mixture, place the pears carefully and cook again for 7 minutes using the special setting.
Melt the redcurrant jelly for 1 minute on MAXIMUM microwave power, and then drizzle over the tart.
• 550 g shortcrust pastry
(using the recipe in this book)
• 50 g pears in syrup
(drained weight)
• 150 g caster sugar
• 130 g ground almonds
• 2 tablespoons rum
• 2 eggs
• 2 dessertspoons Kirsch
• 3 dessertspoons redcurrant jelly
Dessert recipes
6 servings