Torte de Santiago with poached pears

ImageGen.ashx Cinnamon? YES!

No more words required.



  • 4 eggs
  • 250g white sugar
  • 1lemon rind, finely grated
  • 250g almond meal
  • 1 pinch ground cinnamon
  • To serve: icing sugar

Shortcrust pastry

  • 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



  1. For shortcrust pastry, combine flour, sugar and butter in a food processor and pulse until mixture resembles coarse breadcrumbs.
  2. Add egg and 1-2 tbsp cold water and pulse until pastry just comes together
  3. Form pastry into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
  4. Whisk eggs and sugar until pale and frothy and mixture has doubled in size.
  5. Fold through lemon rind, almond meal and cinnamon.
  6. Preheat oven to 180C.
  7. Roll out pastry on a lightly floured work surface to 3mm thick.
  8. Line a 25cm-diameter tart tin with pastry, trim edges and prick base with a fork.
  9. Spoon almond mixture into tart tin and smooth top.
  10. Bake for 50 minutes or until golden.
  11. Cool tart in pan, then remove from pan and serve dusted with icing sugar.


  1. In the dutch oven combine all ingredients
  2. Bring to the boil then cover and reduce heat to simmer (for at least 10-15 minutes depending on the size of the pairs)
  3. 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)

Serves 8

Torte recipe & pic from Gourmet Traveller


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