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".
316K 101 3.7
Last modified on: March 17th 2011
Keywords for this recipe:TartPearsAlmond creamCoatedGlazedFor 1 tart, you will need:
- 0
4 Pears - 1
250 g Sweetcrust pastry (pâte sablée) - 2
200 g Almond cream or frangipane - 3
½ lemon - 4
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 |
| 1,729 Kcal or 7,239 Kj | 35 gr | 272 gr | 141 gr |
| 86 % | 13 % | 26 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 140 Kcal or 586 Kj | 3 gr | 22 gr | 11 gr |
| 7 % | 1 % | 2 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,729 Kcal or 7,239 Kj | 35 gr | 272 gr | 141 gr |
| 86 % | 13 % | 26 % | 21 % |
How much will it cost?
- For 1 tart : 4.08 €
Note : These prices are only approximate.
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: Chocolate tart, Simple maple-syrup tart, Exotic fruit tart, Lemon tart, Plum tart "En passant par la Lorraine", ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Tarte Bourdaloue, Plum tart, Rhubarb tart, Apple amandine tarts from Brélès, ... All |
| Pears: You can check-out other recipes which use it, like for example: Tarte Bourdaloue, Sautéed pears with custard and orange syrup , Fruit salad, Creamy plum and pear clafoutis, French Family Cake, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Little caramelized peach tarts, Lemon and lime cakes, Arlesian Biscuits, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All |
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...393K5 33 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.261K 15 1 hour 23 min.
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...305K5 2 hours 53 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...311K 14.4 33 min.
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.230K 24.7 43 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question