Pear and Amaretti tart

PEAR AND AMARETTI TART

 
Serves 6
Preheat an oven to 350°F (180°C)
 
INGREDIENTS
 
1/3 cup (3 oz/90 g) sugar
6 tablespoons (3 oz/90 g) unsalted butter, at room temperature, plus 1 tablespoon for pan
1 extra-large egg
1 teaspoon baking powder
3/4 cup (3 oz/90 g) ground almonds
2 cups (8 oz/240 g) all-purpose (plain) flour
4 Golden Delicious apples, peeled, cored, and grated
1/3 cup (2 oz/60 g) raisins, soaked in dry white wine to cover for about 30 minutes and drained
1/3 cup (2 oz/60 g) pine nuts
1/3 cup (4 oz/125 g) blackberry or blueberry jam 18 amaretti (imported Italian macaroons)
 
METHOD
 
Preheat an oven to 350°F (180°C). Using a food processor fitted with the metal blade, cream together the sugar and butter until soft and fluffy. Add the egg, baking powder, ground almonds, and flour. Process with brief pulses until crumbly.
In a bowl mix together the apples, raisins, pine nuts, jam, and amaretti.
Coat an 8-in (20-cm) springform pan with the 1 tablespoon butter. Cover the bottom and sides with two-thirds of the crumbled dough, patting it firmly and evenly. Fill the shell with the apple mixture and sprinkle the top with the remaining crumbly dough.
Bake in the preheated oven until set and crust is golden, about 1 hour. If the crumble starts to brown too much, cover the pan loosely with aluminum foil.
To serve, remove the pan sides and slide onto a platter. Serve warm or at room temperature. Serves 6