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".
264,3753.5/5 for 63 ratings
Last modified on: March 17th 2011
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:
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 tart : 4.08 €
Source
Home made.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Pistachio custard tart, Little lime tarts, Apricot and almond cream tart, Bounty-style tart for Alison, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apple amandine tarts from Brélès, Rhubarb tart, Plum tart, Brioche slices with almond cream, ... All |
| Pears: You can check-out other recipes which use it, like for example: Pear and lime meringue pie, Fruit salad, Pears in red wine with blackcurrant , Pears and caramelised walnut samosas , Pear, grapefruit and pistachio tart, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Mouna, Tagliatelle and courgette spaghetti, carbonara style, Lille style chicken, Citrus syrup, Chicken pie, ... All |
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