Amazing pear torte
Source of Recipe
published in Chatelaine's 10/2003 issue.
List of Ingredients
2 ripe but firm pears or apples
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
Pinch of nutmeg
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, at room temperature
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
Whipped cream (optional)
Recipe
1. Preheat oven to 350F (180C). Lightly butter and flour an 8 1/2- or 9-inch (22- or 23-cm) springform pan. Peel and core pears. Slice in half, then slice each half into 4 wedges. In a medium-size bowl, stir 1 teaspoon (5 mL) sugar with cinnamon and nutmeg. Add pears to bowl, then toss until evenly coated. In a separate small bowl, using a fork, stir flour with baking powder and salt.
2. Place butter and 1 cup (250 mL) sugar in a food processor. Whirl until smooth and creamy, occasionally scraping down sides. Add eggs, one at a time, whirling just until mixed. Pulse in vanilla. Add flour mixture and whirl just until mixed, scraping down sides as necessary. Scrape batter into prepared pan. Smooth surface. Arrange pear wedges in a decorative fashion over batter. They won't entirely cover surface.
3. Bake in centre of 350F (180C) oven until top is a rich golden colour and a cake tester inserted in centre of torte comes out clean, 55 to 65 minutes. This is a thin torte that does not rise much. Remove from oven to a rack. Run a knife around inside edge of pan. Let stand 10 minutes, then remove ring. Slice into wedges. If making ahead, cover with plastic and refrigerate up to 2 days. It's also great straight from the fridge the next morning with a cup of coffee.
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