Pear And Almond Friands Recipes

Steps:

• Preheat oven to 200°C or 180°C if using a fan-forced oven and grease a 12 hole muffin pan (1/3 cup/80ml size) or friand pan.
• Whisk the egg whites in a medium bowl until frothy.
• Add the melted butter. almond meal, sifted icing sugar and flour, then the chopped pear. Stir until combined.
• Place into the 12 muffin/friand pans and sprinkle with the flaked almonds.
• Bake for about 20 minutes. Stand 5 minutes in the pan, before turning out.
• Allow to cool on a wire rack.

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;