Put the flour, sugar, butter, and salt in the bowl of a food processor and pulse until the butter breaks down, 5-10 pulses. ½ cup ground almonds (a small food processor or chopper is ideal)ģ-4 ripe pears if you’re using commercial fruit, 5-6 if you’re using smaller home-grown pears
M.) Burns!Ĭongratulations to Cherie J, winner of IRISH COCOA MURDER offered by guest Barbara Ross!Ĭongratulations to Lori Smanski, winner of HERE COMES THE BODY by March guest blogger Maria DiRico!ħ tablespoons cold unsalted butter, cut into pieces Sprinkle with sifted icing sugar and serve warm or cold in wedges.Congratulations to Kay Garrett, winner of TWO PARTS SUGAR, ONE PART MURDER by Valerie BurnsĬongratulations to Dawn P, winner of Maddie Day's Christmas Mittens MurderĬongratulations to Faith Asdell, winner of Cleo Coyle's THE GHOST GOES TO THE DOGS Haunted Bookshop Mystery book & tote prize package!Ĭongratulations to Heather Harrison, winner of the 6-book Around the Kitchen Table giveawayfrom Valerie Burns, Lucy Burdette, Leslie Budewitz, Libby Klein, Maddie Day, and Cleo Coyle!Ĭongratulations to Jacquie aka fruitcrumbl (best user name!), April, and Lisa Frieze, winners of Kate Carlisle’s Fixer-Upper measuring tapes!Ĭongratulations to Riley, winner of Edith Maxwell's, choice of most recent bookĬongratulations to Jacquie Astemborski, winner of the 7-book Around the Kitchen Table giveaway from Leslie Karst, Maddie Day, Valerie Burns, Vicki Delany, Molly MacRae, Cleo Coyle, and Tina KashianĬongratulations to Jim Alvey, winner of a Mystery Lovers' Kitchen recipe packet from Maddie DayĬongratulations to lovesagoodmystery, winner of a signed copy of Dedication to Murder by Lauren ElliottĬongratulations to Nancy Dentler, winner of an Advanced Reader Copy (ARC) of Murder is a Piece of Cake by Valerie BurnsĬongratulations to Rosemarie, winner of Edith Maxwell's, A Questionable Death and Other Historical Quaker Midwife Mysteries!Ĭongratulations to Cherie Japp, winner of Daryl Wood Gerber's, FAIRY GARDEN MYSTERY and tote bag!Ĭongratulations to Diane Slonski, winner of the Around the Kitchen Table book package by Lucy Burdette, Maya Corrigan, Cleo Coyle, and Maddie Day!Ĭongratulations to Autumn, winner of JUSTICE IS SERVED by Leslie Karst!Ĭongratulations to PGenest, winner of MURDER UNDER A RED MOON offered by guest Harini Nagendra!Ĭongratulations to Jeannette Swanson, winner of an ebook of BOOKCLUBBED TO DEATH by Valerie (V. If the tart is beginning to overbrown towards the end of the cooking time, loosely cover with a piece of foil.Ĭool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. The filling should also feel firm to the touch. Return the tart to the oven for a further 25-30 minutes, or until nicely risen. Reduce the oven temperature to 180C/160C (fan)/Gas 4. Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Bake on the baking tray in the oven for 30 minutes. Arrange the pears around the tart, cut-side down, with the pointy ends towards the middle, pressing gently into the almond batter. Toss the pears with the lemon juice to help prevent them discolouring. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Trim the edges with a sharp, horizontally held knife. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Alternatively, put in a mixing bowl and beat with a wooden spoon.įor the pastry, press the sides of the pastry block in a little to help form a rounder shape.
Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth.
Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside.
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