INGREDIENTS

INSTRUCTIONS

Line a 10 inch flan tin with quick foolproof pastry and bake it  blind.
Make some almond pastry cream. Peel and core 5 ripe pears.  Make some
almond caramel  For the pastry cream: Bring the cream to the boil with
the seeds and  pod of vanilla. Blend the yolks, flours and sugar in a
bowl.  Gradually pour the hot cream onto the yolks, whisking
continuously.  Rinse the pan and return to the mixture to a low heat
and cook gently  until thickened, stirring all the time.  Remove the
vanilla pod and stir in the pear liqueur and ground  almonds. Pour into
the cooked pastry case. Fan the bases of the pears  and arrange neatly
in the tart. Dredge thickly with icing sugar and  bake in the pre
heated oven for 10 to 12 minutes to caramelise the  pears. Finish under
a hot grill or with a blow torch to achieve the  golden tinged effect.
Cool well.  Fill the centre of the tart with shards of caramel and
almonds and  put the whole caramelised almonds in between each pear.
For the caramel: Put the sugar in a heavy bottomed saucepan and cover
with the water. Line a baking sheet with baking parchment. Put the
whole nuts on one side of it and scatter the chopped nuts over the
rest. Heat the sugar and water gently until the sugar dissolves and
then boil rapidly until it forms a golded caramel. Pour over the nuts
and leave to set. When cold and set, break off the whole caramel
almonds and save for garnish. With the handle of a kitchen knife,
gently tap the rest of the caramel and break it into shards of nut
caramel to decorate the centre of the tart.  Converted by MC_Buster.
Per serving: 8783 Calories (kcal); 786g Total Fat; (75% calories from
fat); 309g Protein; 271g Carbohydrate; 851mg Cholesterol; 176mg  Sodium
Food Exchanges: 19 Grain(Starch); 34 1/2 Lean Meat; 0  Vegetable; 0
Fruit; 137 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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