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".
354K 109 3.7
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Last modified on: March 17th 2011

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
44 min.30 min.1 hour 14 min.
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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 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.

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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,896 Kcal or 7,938 Kj44 gr307 gr173 gr
95 %17 %29 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
154 Kcal or 645 Kj4 gr25 gr14 gr
8 %1 %2 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,896 Kcal or 7,938 Kj44 gr307 gr173 gr
95 %17 %29 %26 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 4.08 €

Change currency:

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)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Blackcurrant and chestnut verrines, Lemon and grated apple tart, Lemon tart, Lemon Tart / Meringue Pie, Plum tart "En passant par la Lorraine", ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Plum tart, Fondant-iced pithivier, Rhubarb tart, Apricot and almond cream tart, Mirlitons of Guipavas, ... All
PearsPears: You can check-out other recipes which use it, like for example: Poached pears, Apple and pear tart, Pear and lime meringue pie, Creamy plum and pear clafoutis, Pear and chocolate tart with a hint of mint, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Salmon rillettes, Melt-in-the mouth meat and vegetables in a sealed casserole, Plum tart "En passant par la Lorraine", Pear sorbet, Pesto, ... All
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