Everything has gone pear shaped

Pears... I can related to them cause I am pear shaped.  Like drawing a woman they are also fun to draw, with  bumps in places you don’t expect them.  Irregular and bumpy and yet still recognizable as a pear . In this case I have ripped paper to follow the pear shapes and then added some pen to add the shadows.

Pear Tart is a delicious cake that I was introduced to by a friend whose mother was European.  She would make cakes using ground nuts rather than flour and this is one of her recipes.  Ground nuts make a cake so very, very good..

Ingredients

2-3 tbsp of soft brown sugar

150 g butter

150 g caster sugar (or reg sugar if you don’t have caster)

2 large eggs, lightly beaten

150 g almond meal (or a mix of almond and hazelnut)

2 tbsp self rising flour

2 tbsp blanched almonds

2 pears, skin on

Line a circular flan or cake tin 23 cm in diameter with baking paper.  Sprinkle soft brown sugar over the baking paper

In a bowl, cream together butter and caster sugar to create a smooth creamy mixture, making sure all the sugar is dissolved.

Lightly beat the eggs and add them to the creamed mixture.  Add the almond meal and flour and mix well.

Cut the pears vertically, leaving the skin on and the stalk.  Place the pieces decoratively in the flan or cake tin, flat side down.  Fill the gaps with the blanched almonds.

Pour the cake mixture over the pears and almonds and press down.

Bake in a preheated 190 degree C oven for 45 min or until the filling feels firm at the centre.  Allow to cool.  Ease the flan away from the edge with a knife.  Place a large serving plate on top and turn it over.  Try putting the cake under the grill to toast the top after it is turned over.