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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".

357K 3.7/5 based on 109 reviews

Last modified on: March 17^th 2011

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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 these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

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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.

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.

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.

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.

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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
15,747 Kcal or 65,930 Kj	408 gr	2,130 gr	1,738 gr
787 %	157 %	201 %	263 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
1,275 Kcal or 5,338 Kj	33 gr	172 gr	141 gr
64 %	13 %	16 %	21 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
15,747 Kcal or 65,930 Kj	408 gr	2,130 gr	1,738 gr
787 %	157 %	201 %	263 %

% 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 €

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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)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Apple-almond shortbread tart, Tarte Bourdaloue, Hazelnut and chocolate biscuits, Lemon and grated apple tart, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Fondant-iced pithivier, Ramekins with almonds, apples and lemon, Plum tart, Mirlitons of Guipavas, Apricot and almond cream tart, ... All
	Pears: You can check-out other recipes which use it, like for example: Pear compote , Sautéed pears with custard and orange syrup , Caramelized pear custard tart, Pears in red wine with blackcurrant , Poached pears, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Plum tart "En passant par la Lorraine", Cretan-style salmon , Pear sorbet, Lemon Mayonnaise, ... All

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