No more words required.
- 4 eggs
- 250g white sugar
- 1lemon rind, finely grated
- 250g almond meal
- 1 pinch ground cinnamon
- To serve: icing sugar
- 200g plain flour
- 75g white sugar
- 100g cold butter, coarsely chopped
- 1 egg
- 8 firm Anjou, Bartlett, or Bosc pears, stems attached, peeled & cored, then halved
- 8 cups of water
- 2 cinnamon sticks
- 1 2-inch piece fresh ginger, peeled and sliced
- 2 cups sugar
- For Serving: 1/2 cup double cream
- food processor
- dutch oven/large saucepan
- For shortcrust pastry, combine flour, sugar and butter in a food processor and pulse until mixture resembles coarse breadcrumbs.
- Add egg and 1-2 tbsp cold water and pulse until pastry just comes together
- Form pastry into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Whisk eggs and sugar until pale and frothy and mixture has doubled in size.
- Fold through lemon rind, almond meal and cinnamon.
- Preheat oven to 180C.
- Roll out pastry on a lightly floured work surface to 3mm thick.
- Line a 25cm-diameter tart tin with pastry, trim edges and prick base with a fork.
- Spoon almond mixture into tart tin and smooth top.
- Bake for 50 minutes or until golden.
- Cool tart in pan, then remove from pan and serve dusted with icing sugar.
- In the dutch oven combine all ingredients
- Bring to the boil then cover and reduce heat to simmer (for at least 10-15 minutes depending on the size of the pairs)
- Serve with a slice of torte, a pear on top and a big dollop of thick double cream (a drizzle of the syrup probably wouldn’t go astray)
Torte recipe & pic from Gourmet Traveller