Taste Of The Seasons

 Pear Ricotta Tart

100g packet (1 cup) Lucky Almond Meal

Blender Pastry
1½ cups plain flour
50g (½ cup) Lucky Almond Meal
2 tablespoons caster sugar
100g chilled butter, cut into cubes
1 egg separated, white reserved for filling
2 tablespoons cold water

Ricotta Filling
825g can pear halves well drained, cut in half
Beat together in a bowl:
250g tub smooth Ricotta
2 x 60g eggs plus reserved white
1 teaspoon mixed spice
remaining Lucky Almond Meal
3 tablespoons caster sugar
300ml light 18% milk fat sour cream
1 teaspoon vanilla essence

Place a flat tray on middle shelf in oven. Preheat to 200°C.

• Place first 4 pastry ingredients in food processor, blend until resembles coarse bread crumbs. Add egg yolk and water, blend until just combined. Knead on floured board until smooth.
• Roll out pastry, line a 24 – 26cm tart pan with removable base. Trim away excess pastry. Arrange pears over base, pour in filling.
• Bake 15 minutes. Reduce to 180°C, bake further 15-20 minutes until filling is firm. Remove, cool in pan.
• Dust wedges lightly with combined mixed spice and sugar. Serve with whipped cream and toasted Lucky Flaked Almonds.

Serves 6-8

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305