Buttery Almond Pear Cake

• 1-1/4 cups blanched almonds
• 1/2 cup plus 4-1/2 teaspoons sugar, divided
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 5 tablespoons cold butter, divided
• 2 eggs
• 1/4 cup milk
• 1 can (15-1/4 ounces) pear halves, drained and thinly sliced

1. In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into almond mixture.
2. Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter.
3. Place on a
4. . Bake at 350u0b0 for 40-45 minutes or until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.

blanched almonds, sugar, flour, salt, cold butter, eggs, milk, pear halves

Taken from www.tasteofhome.com/recipes/buttery-almond-pear-cake/ (may not work)