Pear tart with almond cream

Step by step recipe:

  1. 15 min.Pear tart with almond cream : Photo of step #1
    Roll out the pastry into as thin and even a circle as possible, prick it with a fork (to prevent it inflating too much when cooking), then line the tart mould or tin.

    Push well into the bottom and sides, then with a knife trim off any excess pastry around the edge.

    Put to wait in the refrigerator.
  2. 15 min.Pear tart with almond cream : Photo of step #2
    Peel 4 Pears, cut into four lengthways and discard the core.

    Cut each quarter in 2 again, then sprinkle them all with the juice of ½ lemon to prevent browning.

    Preheat the oven to 210°C or 410°F.
  3. 5 min.Pear tart with almond cream : Photo of step #3
    Fill the pastry case in the tart mould/circle with 200 g Almond cream or frangipane. You can add more if (like me) you love it, or less.

    Anyway, there should be at least ½ cm of it over the whole base.
  4. 7 min.Pear tart with almond cream : Photo of step #4
    Fill the mould with the pears.

    You can arrange them in a rosette, like in the photographs, by laying all the pears in the same direction.

    Remember to press each piece down gently, to embed them a little in the almond cream.
  5. 2 min.Pear tart with almond cream : Photo of step #5
    Finish by filling the centre of the mould with a segment cut into small pieces.
  6. 30 min.Pear tart with almond cream : Photo of step #6
    Put in the oven for approximately 30 minutes.
  7. Pear tart with almond cream : Photo of step #7
    If you like, "glaze" (with a brush), the top of the cooled tart with a little apricot glaze.

Remarks:

You can vary this recipe in all sorts of ways: changing fruit (apples, apricots...), changing pastry, and even the cream for stewed apples for an apple tart for example, but almond cream and pears really are a very harmonious mixture.

Source:

Home made

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