Pear and Almond Tarte
Super easy with only few ingredients, this tart is a winner at all time, not only beautiful and delicious but also the marriage of pears and almonds
is very harmonious.
Ingredients :
For 6 for a tart pan at 20cm
1 sweet crust pastry (see link)
3 or 4 fresh pears depending on size ( try to have riper pears but not overripe over green ones, as they take up the flavours better and cook in less time)
50g butter at room temperature
50 g sugar
1 vanilla bean, split
50g ground almond
1 whole egg at room temperature
1 tbsp of pear’s liquor or Rhum
50g icing sugar
In the traditional recipe, you poach the pears :
If possible poach the pears one day ahead to allow them to cool down.
You need :
800g of water- 400g of sugar, juice of half a lemon, ring of half a lemon
½ vanilla bean, seeds scraped out.
Then simply boil the water with the lemon juice and rings, vanilla seeds and sugar to dissolve,
Peel and cut the pears in half and add to the boiling liquid.
Poach until fork tender, 20 minutes should do (depending mainly on how ripe they are)
And leave to cool in the poaching syrup
Sometime it is preferable to pre-cook the pastry, in this case place the
tart pan with the pastry on it in a 175C preheated oven for 15minutes with a little bit of weight on the top.
When it is done, allow to cool and then you can spread the almonds cream and follow the next steps.
is very harmonious.
Ingredients :
For 6 for a tart pan at 20cm
1 sweet crust pastry (see link)
3 or 4 fresh pears depending on size ( try to have riper pears but not overripe over green ones, as they take up the flavours better and cook in less time)
50g butter at room temperature
50 g sugar
1 vanilla bean, split
50g ground almond
1 whole egg at room temperature
1 tbsp of pear’s liquor or Rhum
50g icing sugar
- Pre-heat the oven to 200C.
- Roll the pastry until thin and place into mould ring or tart pan then prick all over with a fork.
- Leave it in the fridge for 30min for the crust to firm up.
- In a mixing bowl , work the butter with a spatula until creamy.
- Add the sugar mixed with the seeds from vanilla bean.
- Add the grounds almonds and the lightly beaten egg then add the alcohol.
- Mix very well.
- Spread the creme into tart shell.You must have 1cm deep almonds cream base.
- Peel the pears and cut them in half.
- Then cut the half pear in fine slices about 3-4mm thick.
- Press gently the slices in order to spread them a little.
- Display them in star on the almonds cream, stem end inward.
- Bake for 25/30 minutes at 180C until crust is golden brown
- When cooked dust the tart with icing sugar.
In the traditional recipe, you poach the pears :
If possible poach the pears one day ahead to allow them to cool down.
You need :
800g of water- 400g of sugar, juice of half a lemon, ring of half a lemon
½ vanilla bean, seeds scraped out.
Then simply boil the water with the lemon juice and rings, vanilla seeds and sugar to dissolve,
Peel and cut the pears in half and add to the boiling liquid.
Poach until fork tender, 20 minutes should do (depending mainly on how ripe they are)
And leave to cool in the poaching syrup
Sometime it is preferable to pre-cook the pastry, in this case place the
tart pan with the pastry on it in a 175C preheated oven for 15minutes with a little bit of weight on the top.
When it is done, allow to cool and then you can spread the almonds cream and follow the next steps.