Perfect desserts on summer evenings

Pear and almond tart
In association with Tynan’s Restaurant, The Storeyard, Kew-Lew Business Park, Portlaoise

In association with Tynan’s Restaurant, The Storeyard, Kew-Lew Business Park, Portlaoise

Sweet Pastry

6oz Plain Flour

3oz Butter

1oz Castor Sugar

1 Egg Yolk

Cold Water

Sift the flour into a large bowl, add in the sugar, and then with your fingertips rub in the butter. When it looks like fine breadcrumbs wet with the egg yolk mixed with about 2tbsp water, form into a ball. Place in the fridge until you are ready to use it.

Almond & Pear Filling

6oz Butter

6oz Castor Sugar

6oz Ground Almonds

1 Egg

1 Egg Yolk

8 Halved Pears, poached or tinned

2oz Flaked Almonds

Line a 9” greased flan tin with the sweet pastry. Melt the butter in a saucepan over a low heat, stir in the castor sugar followed by the ground almonds, the egg yolk and the egg and give a good stir.

If you wish you can add ½tsp of natural almond essence or 1tbsp of almond liquor.

Pour the almond mixture into the pastry lined flan tin, then arrange the 8 halves of pears around the flan pressing down in the almond mixture, sprinkle with the flaked almonds.

Place in a pre heated oven 160° for 45 to 55 minutes. Remove from the oven and allow to cool before serving.

Bakewell Tart:

Spread 3tbsp Raspberry Jam on the pastry, make a little extra pastry and do a lattice pattern on top of the almond filling.

Pear & Almond Flan with a Glazed Strawberry Top

9” Pear & Almond Flan

12oz Fresh Strawberries or a selection of soft fruit, i.e. Strawberries, Raspberries, Blackberries & Blueberries

Apricot Glaze

8oz Apricot Jam

Cold Water

Melt the jam in a saucepan with 3tbsp of water, pass through a sieve into a clean bowl. Arrange the strawberries, cut in half on top of the almond flan, then brush with the hot apricot glaze, cool and serve with cream. Any glaze left over can be kept in the fridge in a jar.

Pear Upside Down Cake

6 Pear halves

For the Caramel

2oz Butter

3oz Sugar

For the Cake

6oz Butter

8oz Brown Sugar

3 Eggs, beaten

8oz Ground Almonds

4oz Plain Flour

2level tsp Baking Powder, added to the flour

1tsp Cinnamon

To make the caramel; place the sugar in a saucepan, put on the heat and allow to melt and start to caramelize, then add the butter. Take off the heat, be careful it may splatter, pour the caramel into a greased 8” cake tin and arrange the pear halves in the tin cut side up. To make the cake, cream the butter & sugar until light and fluffy, gradually add the beaten eggs followed by the flour, ground almonds and cinnamon. Spoon the mixture on top of the pears, place in a preheated oven 170° and bake for 50 – 60 minutes. When cooked turn out onto a serving plate, if you wish you can sprinkle about 2 tbspn of brown sugar on top.