I'm not really sure if this should be called a tart, originally the recipe said to cook it in a fluted ceramic dish but it was too hard to get out so I just use a cake tin now. This doesn't take very long to make, but if you take the trouble to arrange the pears decoratively then it will look as if you have gone to a bit of trouble to make it.
1 1/2 cups ground almonds
3/4 cup castor sugar
1/2 cup flour
1/3 cup milk
6 tbsp melted butter (15ml tablespoons)
2-3 ripe pears (or you could use chopped, well drained tinned pears)
2-3 tbsp castor sugar (extra)
2-3 tbsp butter, cut into small pieces (extra)
Butter well a 26cm round cake tin and line the bottom with baking paper.
Stir ground almonds, sugar and flour together in a separate bowl.
In another bowl beat the eggs together well, stir in the melted butter and milk. Add the dry ingredients and mix together thoroughly. Pour batter into prepared cake tin.
Slice pears and arrange on top of batter. Sprinkle with extra castor sugar and scatter extra butter over top.
Bake at 185C for about 45 minutes, it should be golden brown. Once it has cooled a bit, I turn it out and flip it right side up again.
Serve warm or at room temperature, with or without whipped cream (if you like sieve some icing sugar on top)