Pear-Almond Tart with Graham Cracker Crust
This simple and delectable tart has a homemade graham cracker crust on top of a sweet almond filling and a fresh, ripe pear.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
For the filling, place the almonds, sugar, butter, flour, and egg in a food processor and pulse until finely ground.
Place aside.
For the crust, put the graham cracker crumbs, sugar, and melted butter in a food processor and pulse until finely ground.
In a 9-inch springform pan, press the graham cracker mixture into the bottom.
Spread the almond filling evenly throughout the pan.
Pear slices should be arranged in a ring around the tart’s top.
For about 40 minutes, or until the almond filling is firm and not jiggly, bake in the preheated oven.
Take out of the oven, then allow to cool.
Jam made of apricots is currently melting in a small saucepan over medium heat.
the tart’s top with a brush.