Pear tart with almond cream


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".
371 K 3.7/5 (109 reviews)
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Last modified on: March 17th 2011
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 15 min.
Pear tart with almond cream
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.

Stage 2 - 15 min.
Pear tart with almond cream
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.

Stage 3 - 5 min.
Pear tart with almond cream
Fill the pastry case in the tart mould/circle with 200 g almond cream. 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.

Stage 4 - 7 min.
Pear tart with almond cream
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.

Stage 5 - 2 min.
Pear tart with almond cream
Finish by filling the centre of the mould with a segment cut into small pieces.

Stage 6 - 30 min.
Pear tart with almond cream
Put in the oven for approximately 30 minutes.

Stage 7
Pear tart with almond cream
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.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe370 RDI=140 %2,000 RDI=190 %1,680 RDI=260 %16,040 RDI=800 %67,170 RDI: 800 %
Per 100 g30 RDI=10 %160 RDI=20 %140 RDI=20 %1,300 RDI=70 %5,440 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
  • For 1 tart : 4.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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