Ingredients:
For tart
5 whole Large Egg Whites
½ cups Granulated Sugar
⅔ cups Almond Flour (Or Finely Ground Almonds)
½ cups All-purpose Flour
1 cup Melted Butter, Cooled To Room Temperature
For filling
1 teaspoon Almond Extract Or Amaretto Liqueur
2 whole Large Ripe Pears, Poached (See Below)
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POACHING INGREDIENTS:
1 stick Cinnamon
½ cups Sugar
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Topping Ingredients
⅓ cups Granulated Sugar
½ teaspoons Cinnamon
Directions:
Preheat oven to 350 degrees F. Lightly butter a 9-inch tart pan. In a large bowl, beat together the egg whites and sugar until very thick and light. Fold in both the flours first, just until combined, then add the melted butter and extract. Pour the mixture into your prepared pan and arrange your fruit on top. Mix together the topping ingredients and sprinkle on top. Bake for 25 to 30 minutes or until golden brown.
Poached pears:
Cut the pears in half and scoop out the core/seeds. Peel the pears and place in a pot cut side down. Add one cinnamon stick and half a cup of sugar and then cover with water. Bring to a boil and then reduce the heat to a simmer. Once the pears are fork tender, remove from the liquid and allow to cool. To cut the pears for the cake, cut off the longer thin stem end and slice the pears in 1/4 inch slices. Arrange the pears slices in a circular manner on top of the cake as shown in the photo.