Pear tart with almond cream

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	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.
2	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.
3	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.
4	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.
5	Finish by filling the centre of the mould with a segment cut into small pieces.
6	Put in the oven for approximately 30 minutes.
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.

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