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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".
381 K 3.7/5 (110 reviews)
1 hour 15 min.
Easy
4.10 €
1 tart
5 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 2,000 RDI=190 % | 1,680 RDI=260 % | 16,040 RDI=800 % | 67,170 RDI: 800 % |
| Per 100 g | 30 RDI=10 % | 160 RDI=20 % | 140 RDI=20 % | 1,300 RDI=70 % | 5,440 RDI: 70 % |
How much will it cost?
- For 1 tart : 4.30 €
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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: Blackberry and almond fondant tart, Hazelnut and chocolate biscuits, Apricot and almond cream tart, How to bake blind , How to roll out pastry for a tart, ... See them all 45
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Apple and almond cream tart, Mirlitons of Guipavas, Ramekins with almonds, apples and lemon, Fondant-iced pithivier, Exotic fruit tart, ... See them all 18
Pears
Like these other recipes: Pear and chocolate tart with a hint of mint, Pear and chocolate Paris puddings, Yvetot Douillons, Belle-helene in a glass, Pear, grapefruit and pistachio tart, ... See them all 20
Lemon
Like these other recipes: Citrus syrup, Strawberry brunoise in a dessert-wine sabayon, Pear sorbet, Fish terrine with spinach and tomatoes, Escalope of veal in a cream sauce, ... See them all 128
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