Pear and Almond Tart

Pastry

• 2.6kg flour
• 900g margarine
• 1.5kg sugar
• 12 eggs

Sponge

• 2kg margarine
• 2kg granulated sugar
• 1kg ground almonds
• 100g baking powder
• 14ml almond essence
• 2.6kg pear halves
• 1.5l dairy cream alternative
• 36 eggs
• 1kg flour

1. Cream together margarine and sugar

2. Gradually add eggs

3. Mix in flour so it’s a firm dough add a little flour or more eggs if need

4. Leave to rest

5. Pre heat the oven to 160C

6. Roll the pastry out to fit the tart tray and allow to rest in the fridge for 20 minutes.

7. Whisk together the margarine and sugar until light and creamy then gradually add the eggs mix in.

8. Then add the ground almonds, flour and baking powder, mix well.

9. Then finally add the almond essence mix well then remove and place into a piping bags.

10. Place the pear halves over the base of the pastry forming one layer then pipe the almond mixture over.

11. Place into the pre-heated oven for approximately 35 minutes or until the tart is cooked and golden brown, remove and allow to cool before portioning.

Per portion (145g)

• Energy: 484 kcal / 2024 KJ
• Fat: 30.4g
• Saturates: 1.6g
• Protein: 7.7g
• Carbohydrate: 55.4g
• Sugars: 30.9g
• Fibre: 1.7g
• Sodium: 319mg

Per 100g

• Energy: 334 kcal / 1398 KJ
• Fat: 21g
• Saturates: 1.1g
• Protein: 5.4g
• Carbohydrate: 38.3g
• Sugars: 21.3g
• Fibre: 1.2g
• Sodium: 221mg