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Pear tart with almond cream

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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".

282,5093.5/5 for 64 ratings

Grade this recipe:

1 2 3 4 5

Last modified on: March 17^th 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

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
44 min.	30 min.	1 hour 14 min.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

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?

Work this out...

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Step by step recipe

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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.

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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.

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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.

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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.

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Stage 5 - 2 min.

Finish by filling the centre of the mould with a segment cut into small pieces.

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Stage 6 - 30 min.

Put in the oven for approximately 30 minutes.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,143 Kcal or 13,159 Kj	59 gr	340 gr	173 gr
157 %	23 %	32 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	5 gr	28 gr	14 gr
13 %	2 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,143 Kcal or 13,159 Kj	59 gr	340 gr	173 gr
157 %	23 %	32 %	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).

How much will it cost?

• For 1 tart : 4.08 €

Note : These prices are only approximate

Change currency:

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: How to make a good pastry tart case , Chocolate tart, Lemon tart, Bounty-style tart for Alison, Key Lime Pie for Jeremy, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Brioche slices with almond cream, Apricot and almond cream tart, Rhubarb tart, Exotic fruit tart, ... All
	Pears: You can check-out other recipes which use it, like for example: Pear, grapefruit and pistachio tart, Sautéed pears with custard and orange syrup , Poire Belle Hélène, 4 pears salad with vanilla, French Family Cake, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Escalope of veal in a cream sauce, Pogne de Romans, Koulibiak in pie dish, Mouna, ... All

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