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Lorraine Pascale’s Pear, Almond And Amaretto Tart
Ingredients
- 375 g pack of ready-rolled dessert pastry or 500 g pack of shortcrust pastry
- 100 g soft butter
- 100 g caster sugar
- 100 g round almonds
- 3 tbsp plain flour, plus a little extra for dusting
- 1 medium egg
- 1 tbsp amaretto liqueur
- 411 g tin of pear halves, or 4 very ripe soft pears
- 250 g tub of mascarpone
- 1 stem ginger ball (the type in syrup)
- ½ vanilla pod (or a couple of drops of vanilla extract)
- 50 g icing sugar
- Small handful of fresh mint
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