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".
384 K 3.7/5 (110 reviews)638638
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 - 4
½ lemon - 5
a little Apricot glaze (optional) - Total weight: 1,235 grams
Times for this recipe
Preparation
45 min.
Cooking
30 min.
All in all
1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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.
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. 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.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 29 g RDI=46 % | 161 g RDI=61 % | 136 g RDI=187 % | 1,299 kcal RDI=65 % | 5,439 kJ RDI=65 % |
| Whole recipe | 366 g RDI=563 % | 1,998 g RDI=754 % | 1,681 g RDI=2,304 % | 16,043 kcal RDI=802 % | 67,170 kJ RDI=802 % |
How much will it cost?
For 1 tart
4.30 €
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: How to bake blind Chocolate tartRhubarb-hazelnut tartLemon and lime custard tartApple-almond shortbread tart See all 45 other
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tartFondant-iced pithivierApricot clafoutis with almond creamMirlitonsExotic fruit tart See all 18 other
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