Favuzzi Magazine (English) November 2016 - Page 47

- 1 ball store-bought shortcrust pastry - 4 ripe pears - 100 g sliced almonds - 100 g sugar - 150 mL (2/3 cup) 35% whipping cream - 5 mL (1 teaspoon) gingerbread spice mix (nutmeg, ginger, clove and cinnamon) - Juice of 1/2 lemon ::TO SERVE :: - Favuzzi Espresso PEAR AND ALMOND TART WITH SPICED WHIPPED CREAM GU31 GUAYAKI YERBA MATE TEA BAGS 224 G SERVES 4 TO 6 PREPARATION TIME - 60 MINUTES PREHEAT OVEN TO 180 C (350 F). ROLL OUT SHORTCRUST PASTRY AND PLACE IN A PIE DISH. PEEL THE PEARS AND SLICE THEM IN FOUR. PLACE THE PEAR QUARTERS IN A BOWL AND DRIZZLE WITH LEMON JUICE. COVER WITH HALF THE SUGAR AND TOSS WELL TO COAT. LAY THE PEAR PIECES IN AN ATTRACTIVE PATTERN OVER THE PASTRY, THEN SPRINKLE WITH SLICED ALMONDS. BAKE IN THE OVEN FOR ABOUT 40 MINUTES. IN THE MEANTIME, WHIP THE CREAM WITH THE REST OF THE SUGAR AND THE SPICES. SET ASIDE IN THE REFRIGERATOR. REMOVE THE TART FROM THE OVEN AND LEAVE TO COOL. JUST BEFORE SERVING, DECORATE WITH THE SPICED WHIPPED CREAM. ENJOY WITH A DELICIOUS FAVUZZI ESPRESSO. SC32760 SILLY COW HOT NATURAL CHOCOLATE (POWDER) 479 G FA14 GROUND ESPRESSO FAVUZZI 454 G FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 4 7