Pear and Almond Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 2.7 pcWilliams pear (peeled and cored)
- 66.7 gUnsalted butter (softened)
- 66.7 gWhite sugar
- 1.3 pcEgg (at room temperature)
- 6.7 gWheat flour
- 0.7 tspVanilla extract
- 1.3 tbspApricot jam (extra or classic) (for glazing)
- 0.7 tbspLime juice
- 66.7 gAlmond powder
Method
A shortcrust pastry that snaps, a melting almond cream, and juicy pears that yield to the fork. The smell of browned butter and vanilla promises a generous finish.
- 1
Line a tart tin with the shortcrust pastry. Trim the edges with a knife for a clean finish. Prick the base with a fork and chill to prevent the pastry from shrinking during baking.
- 2
Cream the softened butter with the sugar until creamy. Mix in the eggs one by one, then add the almond powder, flour, and vanilla extract. The mixture should be smooth and consistent.
- 3
Peel the pears, cut them in half and remove the core. Slice each half into thin segments while keeping the shape of the fruit. Add a touch of lemon juice to prevent browning.
- 4
Spread the almond cream over the pastry base. Arrange the pear halves in a star pattern. Bake at 180°C for 35 to 40 minutes. The crust should be golden brown and the almond cream set and slightly puffed.
- 5
Heat the apricot jam with a splash of water. Brush the warm tart with the glaze to give it a professional shine.
Frequently asked questions
How do you get this dish right?
- If the pears are not ripe enough, poach them for 10 minutes in a light syrup before using.
- The butter must be soft (pommade), but never melted, to ensure the almond cream holds its shape.
How long does this dish keep?
Keeps for 48h in the refrigerator. Take it out 30 minutes before serving to let the butter soften.
