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Parve
Medium
10 Servings
Allergens 
4 Hours, 30 Minutes
Diets
1 box nut cookies
4 tablespoons margarine, melted (use soy-free, if needed)
2/3 cup blanched almonds (about 1/2 cup finely ground)
1 tablespoon Manischewitz Potato Starch
7 tablespoons sugar
6 tablespoons margarine (use soy-free, if needed)
1 egg
1 small can (about 13 ounces) pear halves
sliced almonds
Crush cookies into crumbs and add melted margarine. Line a tart or pie pan with the crust. Refrigerate.
Combine nuts and potato starch in a food processor. Mix in sugar, then margarine, and blend until smooth. Mix in egg. Cover and chill three hours.
Preheat oven to 350 degrees Fahrenheit.
Spread the filling over the crust. Slice the pear halves horizontally and gently place in the almond filling. The fat bottoms of the pears should be against the rim and all the tops should meet in the center. Put five pear halves in the shell and leave approximately two inches between them so the filling shows a bit. Top center with sliced almonds. Bake for 55 minutes.
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