Buttery Almond Pear Cake

Buttery Almond Pear Cake

1 1/4 cups blanched almonds
1/2 cups plus 4 1/2 tsp sugar, divided
1/3 cup flour
1/4 tsp salt
5 tbsp cold butter, divided
2 eggs
1/4 cup milk
1 can (15 1/4 ounces) pear halves, drained
and thinly sliced

In a food processor, combine the almonds and 1/2 cup sugar. Cover and process until blended. Transfer to a bowl. Stir in the flour and salt. In a microwave-safe bowl, melt 4 tablespoons of butter. Whisk in the eggs amd milk. Stir into the almond mixture. Pour into a greased 9-inch fluted tart pan with a removable bottom. Arrange the pear slices over the batter. Sprinkle with the remaining sugar. Dot with the remaining butter. Place on a baking sheet. Bake at 350 F for 40-45 minutes or until the crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers. Makes 6-8 servings