|Preparation||Cooking||Start to finish|
|44 min.||30 min.||1 hour 14 min.|
|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||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||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||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||Finish by filling the centre of the mould with a segment cut into small pieces.||2 min.|
|6||Put in the oven for approximately 30 minutes.||30 min.|
|7||If you like, "glaze" (with a brush), the top of the cooled tart with a little apricot glaze.|
For 1 tart : 3.99 €
|Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Bounty-style tart for Alison, Key Lime Pie for Jeremy, Apple amandine tarts from Brélès, Pear and lime meringue pie, ... [All]|
|Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Plum tart, Epiphany galette, Rhubarb tart, Brioche slices with almond cream, ... [All]|
|Pears: You can check-out other recipes which use it, like for example: Fruit salad, Yvetot Douillons, French Family Cake, Pear charlotte, Pear and lime meringue pie, ... [All]|
|Lemon: You can get more informations, or check-out other recipes which use it, for example: Fish fillet in express cooking envelope, Raw beetroot mousse with walnuts, Tagliatelle and courgette spaghetti, carbonara style, Peach and mint salad , Sausage mushroom and cheese crumble, ... [All]|
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