On Lots to Do Challenge you have to make anything as long as you use distress inks. I don't have any of the new ones (sheds a little tear) but hope to get some asap. I made the happy birthday ticket and the flower is three different ones, punched out of card, then punched some old book paper and stuck it on top.
The girls at Craft Den Studio wanted my receipe for Pear and Almond Tart, which should look something like this:
Pear and Almond Tart
1pack sweet dessert pastry (I of course, make my own, being such a domestic goddess)
large tin pear halves (6 halves)
80g caster sugar
100g soft butter
120g ground almonds
pinch if salt
1 soup spoon toasted flaked almonds
Line a tart tin and bake blind for 10 - 15 mins
In a mixer mix well together the egg, sugar, salt, butter and ground almonds
Cover the base of the baked tart case once it has cooled down and smooth over
Finely slice each pear half horizontally then fan out. Place on top of the frangipan mix, pointed end facing the centre.
Cook at 180C for 30-40 mins depending on oven!
Serve warm or cold, spreading the toasted almonds over the top (I lightly coat top of tart with apricot jam before doing this so that they stick on). Dust with icing sugar.
I promise you it's the best, quickest and easiest dessert to make.