Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
341K 108 3.7
Last modified on: March 17th 2011
Keywords for this recipe:For 1 tart, you will need:
- 1
4 Pears - 2
250 g Sweetcrust pastry (pâte sablée) - 3
200 g Almond cream or frangipane - 4
½ lemon - 5
a little apricot glaze (optional) - Total weight: 1,235 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 30 min. | 1 hour 14 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
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.
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.
Stage 2 - 15 min.
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.
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.
Stage 3 - 5 min.
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.
Anyway, there should be at least ½ cm of it over the whole base.
Stage 4 - 7 min.
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.
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.
Stage 5 - 2 min.
Finish by filling the centre of the mould with a segment cut into small pieces.
Stage 6 - 30 min.
Put in the oven for approximately 30 minutes.
Stage 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.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,896 Kcal or 7,938 Kj | 44 gr | 307 gr | 173 gr |
| 95 % | 17 % | 29 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 154 Kcal or 645 Kj | 4 gr | 25 gr | 14 gr |
| 8 % | 1 % | 2 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,896 Kcal or 7,938 Kj | 44 gr | 307 gr | 173 gr |
| 95 % | 17 % | 29 % | 26 % |
How much will it cost?
- For 1 tart : 4.08 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Two-coloured chocolate-orange tart, Rhubarb tart, Apple custard tart, Mini almond-morello tarts, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Fondant-iced pithivier, Plum tart, Exotic fruit tart, Brioche slices with almond cream, Tarte Bourdaloue, ... All |
 | Pears: You can check-out other recipes which use it, like for example: Pear sorbet, Pear compote , Pear and chocolate tart with a hint of mint, Pear charlotte, Tarte Bourdaloue, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Mouna, Rice à la grecque, Pear compote , Pears and caramelised walnut samosas , ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.331K4.0 1 hour 11 min. February 21th 2011
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).311K4.1 3 hours 9 min. October 24th 2017
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.280K5 54 min. February 21th 2011
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.405K3.8 1 hour 7 min. November 6th 2017
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.225K4.1 38 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.