Thin tart of organic pears with creme fraiche recipe

• 0.5 puff pastry sheet
• 5 organic pears, sliced into 3mm slices
• 100 g (3.5oz) soft organic butter
• 100 g (3.5oz) caster sugar
• 120 g (4.2oz) ground almonds
• 2 medium organic eggs, beaten
• 20 g (0.7oz) demerara sugar
• 25 g (0.9oz) melted organic butter
• 1 pot organic creme fraiche

1. Whisk butter and sugar until creamy.
2. Stir in almond powder then the eggs.
3. Leave to set and remove from fridge 10 mins before using.
4. Pre-heat the oven to 180C.
5. Cut a large rectangle of the pastry, fold in 1cm border along the edge and prick the pastry all over with a fork.
6. Spread the almond cream to cover the base.
7. Layer the sliced pears onto the pastry base, overlapping (see picture for guidance).
8. Brush with the melted butter and sprinkle with the demerara.
9. Bake in the pre-heated oven for about 30 minutes until pastry is crispy and golden and the pears are cooked.
10. Serve with the organic creme fraiche.

pastry sheet, butter, caster sugar, ground almonds, eggs, sugar, butter, creme fraiche

Taken from www.lovefood.com/guide/recipes/42894/thin-tart-of-pears-with-crme-frache-recipe (may not work)