I'm constantly astounded by the level of creativity and proficiency that exists in food blogs. It's no big secret that I'm quite enamored with Italian, French and Spanish food blogs. More and more I find myself reaching out for inspiration online as the ability to collaborate in real time is an invaluable asset to an often frazzled mama! Glossy food magazines are all well and good, but you just can't get that sort of dynamic exchange from a one dimensional print publication.

The downside to having access to all these wonderful food blogs is that it's currently raining apples and pears in Melbourne. Sure there is crumble, crostata and clafoutis. But when I'm seeing blueberries, cherries and strawberries parade before my very eyes, I can't help but lament the passing of summer fruits and berries in Melbourne.

So what does a girl do when she is lamenting the passing of summer stone fruits and berries? She goes and bakes herself a pear and amaretto tart of course.


Pear and Amaretto Tart

Ingredients

Shortcrust pastry

115g of unsalted butter
1/3 cup castor sugar
1 organic egg yolk
½ tsp vanilla extract
185g plain flour, sifted

For the filling

180g unsalted butter
180g caster sugar
3 organic eggs
2 cups of almond meal
3 tbsp organic plain flour
3 tbsp Amaretto

For the topping

4 ripe pears
Good quality apricot jam



Method

1. Peel the pears and then quarter and core them. Leaving the top of the pear intact, cut through the rounded side of the pear so to create a fan shape. Place the pears in a dish with enough Amaretto to cover the pears and then cover with cling film and refrigerate over night.

2. Preheat the oven to 180C/350F/Gas mark 4.  Place flour, sugar and butter in the Magimix or food processor and process for 10-15 seconds or until mixture resembles fine readcrumbs. Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.

3. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm. Line 28cm diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.

4. Meanwhile blend the butter, sugar, eggs, almond meal, flour and 3 tbsp of Amaretto in the food processor until smooth. Spoon the almond mixture into the tart case and arrange the pears like fans on top of the mixture. Bake for 30-40 minutes or until just golden and firm to touch.

5. Put the apricot jam in a small saucepan and gently bring to boil. Once the jam is warm press it through a sieve and stir.  Brush the top of the tart with the jam and serve at room temperature.