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".
379 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 €
Change currency:
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: Strawberry Verveine Tart , Bounty-style tart for Alison, Apple and almond cream tart, Apple-almond shortbread tart, Tarte Jurassienne, ... See them all 45
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Late summer tart with plums and apricots, Brioche slices with almond cream, Apple and almond cream tart, Epiphany galette, ... See them all 18
Pears
Like these other recipes: Dijonnaise pear cake, Pears and caramelised walnut samosas , French Family Cake, Pear and chocolate Paris puddings, Yvetot Douillons, ... See them all 20
Lemon
Like these other recipes: Quick bramble jelly, Lemony cabbage and potato salad, Pear compote , How to prepare purple artichokes, Apricot jelly, ... See them all 126
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017434 K3.5 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011413 K3.8 1 hour 4 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011292 K3.8 5 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work. February 21th 2011346 K4 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.