Pear and Almond Tart

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.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 568
• Protein: 9 g
• Carbs: 58 g
• Fat: 34 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 2.7 piece Williams pear ( peeled and cored )
• 66.7 g Minimum butter sweet ( softened )
• 66.7 g White sugar
• 1.3 piece Egg ( at room temperature )
• 6.7 g Wheat flour
• 0.7 tsp Vanilla extract
• 1.3 tbsp Apricot jam (extra or classic) ( for glazing )
• 0.7 tbsp Lime juice optional
• 66.7 g Almond powder

Instructions

1. Preparing the pastry base

   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. Making the almond cream

   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. Preparing the fruit

   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. Assembly and baking

   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. Finishing and glaze

   Heat the apricot jam with a splash of water. Brush the warm tart with the glaze to give it a professional shine.

Chef's tips

• 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.

Storage

Keeps for 48h in the refrigerator. Take it out 30 minutes before serving to let the butter soften.