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".
368 K 3.7/5 (109 reviews)
1 hour 15 min.
Easy
3 tarts
5 IngredientsLast modified on: March 17th 2011
For 3 tarts, you will need:
- 1
12 Pears - 2
750 g sweetcrust pastry (pâte sablée) - 3
600 g almond cream or frangipane - 4
2 lemon - 5
a little apricot glaze (optional) - Total weight: 3,705 grams
Change measures:
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 12 Pears, cut into four lengthways and discard the core.
Cut each quarter in 2 again, then sprinkle them all with the juice of 2 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 2 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 600 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.
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 | 1,220 RDI=470 % | 6,390 RDI=600 % | 5,210 RDI=790 % | 47,240 RDI=2,360 % | 197,790 RDI: 2,360 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 140 RDI=20 % | 1,280 RDI=60 % | 5,340 RDI: 60 % |
| Per tart | 410 RDI=160 % | 2,130 RDI=200 % | 1,740 RDI=260 % | 15,750 RDI=790 % | 65,930 RDI: 790 % |
How much will it cost?
- For 3 tarts : 12.25 €
- Per tart : 4.10 €
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: Rhubarb tart, Simple maple-syrup tart, Lemon Tart / Meringue Pie, Pear, grapefruit and pistachio tart, Blackcurrant and chestnut verrines, ... See them all 43
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Late summer tart with plums and apricots, Fondant-iced pithivier, Mirlitons, Brioche slices with almond cream, Apricot and almond cream tart, ... See them all 15
Pears
Like these other recipes: Apple and pear tart, Dijonnaise pear cake, Pear, grapefruit and pistachio tart, Yvetot Douillons, Sautéed pears with custard and orange syrup , ... See them all 20
Lemon
Like these other recipes: Windfall apple jelly, Strawberry brunoise in a dessert-wine sabayon, Lille style chicken, Seared tuna with lemon and lime, Baked salmon fillet, ... See them all 123
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