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".
288,5613.5/5 for 66 ratings
Grade this recipe: 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 or frangipane - 4
½ lemon - 5
a little apricot glaze (optional) - Total weight: 1,235 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain 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 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.
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 % |
How much will it cost?
- For 1 tart : 4.08 €
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: Little lime tarts, Lemon Tart / Meringue Pie, Tarte Bourdaloue, How to bake blind a pastry cake , Mini almond-morello tarts, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apricot and almond cream tart, Tarte Bourdaloue, Rhubarb tart, Plum tart, ... All |
| Pears: You can check-out other recipes which use it, like for example: Fruit salad, Pear compote , Pear charlotte, Pears in red wine with blackcurrant , Tarte Bourdaloue, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, How to prepare purple artichokes, Endives "bonne femme", Strawberry-mint sorbet, Salmon rillettes, ... All |
Other recipes you may also like
![[Almond cream or frangipane]](/images/vignettes_150/43.jpg)
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).81,092 25/5 for 12 ratings 23 min.
![[Clarified butter]](/images/vignettes_150/40.jpg)
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.73,5684.2/5 for 12 ratings 2 hours 14 min.
![[Sugar syrup]](/images/vignettes_150/53.jpg)
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.119,8275/5 for 1 ratings 8 min.
![[Pâté de campagne]](/images/vignettes_150/206.jpg)
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.110,919 23.7/5 for 3 ratings 7 hours 54 min.
![[Rémoulette dressing]](/images/vignettes_150/988.jpg)
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...1,764 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
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