1oz butter for brushing tins
10 egg whites
300g melted and browned butter
175g almond meal
370g powdered sugar plus more for decorating
100g flour, sifted
60 gr fresh huckleberries or dried blueberries, plumped in hot water
1 pear
juice of half a lemon
Preheat the oven to 350ºF. Butter 2 financier tins or 6 x 3½ “ fluted tart tins.
In a stand mixer or with a whisk beat the egg whites for about 2 minutes or until they are liquid.
Add the browned butter, almond meal, sugar and flour. Mix it well. Gently fold in the huckleberries or drained blueberries. Fill the molds about 2/3 full with the mixture.
Peel the pear and cut it into quarters. Remove the core and the stem. Slice each quarter across the width and brush with a little lemon juice. Arrange the slices of pears onto of each financier. The pear slice may need to be trimmed to fit.
Bake in the oven for about 25-30 minutes, just until they are golden brown and the a toothpick inserted in the center comes out clean.
Dust with powdered sugar and serve warm with some more fruit and whipped cream.
Make 18 financiers or 6 tart tins.