French · Dessert
Almond Cream Pear Tart
A classic French pear frangipane tart built as two individual tartlets, with a crisp pâte sucrée shell cradling a buttery almond cream studded with fanned pear slices, finished with toasted flaked almonds and a honey glaze.
$1
30 minsPrep
35 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
419Calories
7.3gProtein
26.1gFat
41.4gCarbs
20gSugar
3.2gFiber
152mgSodium
86mgChol
11.7gSat Fat
192mgPotassium
59mgCalcium
1.8mgIron
0.1mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the pâte sucrée
rub 22g cold cubed butter into 45g sifted flour with 8g sugar until it resembles breadcrumbs, then bind with 8g iced water into a dough; flatten into a disc, wrap, and chill 20 minutes.
2
Roll the dough thinly on a floured surface and line two 8cm/3 inch tart tins, pressing into the fluted edges and trimming excess; prick the bases and chill a further 10 minutes.
3
Preheat the oven to 190°C (375°F). Line the chilled tart shells with baking paper and baking beans and blind bake for 10 minutes, then remove the paper and beans and bake a further 5 minutes until pale gold.
4
While the shells bake, beat 20g softened butter with 20g sugar until pale, then beat in the egg and vanilla extract until smooth, finally folding in the almond flour to make a loose frangipane.
5
Spoon the almond cream into the par-baked shells, levelling it out, then arrange the thin pear slices in a fan pattern pressed lightly into the cream.
6
Bake at 180°C (350°F) for 22-25 minutes until the frangipane is puffed, golden, and set in the centre, and the pear edges have caught a little colour.
7
Scatter the flaked almonds over the tarts for the final 5 minutes of baking so they toast lightly.
8
Cool the tarts on a wire rack in their tins for 10 minutes, then carefully unmould.
9
Brush the warm tarts with the warmed honey to glaze, and serve just warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed, plus extra for frangipane
- 8g8g Sugar White
- 8g8g Water, iced
- 25g25g Almond Flour
- 20g20g Butter, softened
- 20g20g Sugar White
- 22g22g Egg, lightly beaten
- 2g2g Vanilla Extract
- 55g55g Pear, peeled, cored, thinly sliced
- 0g0g Apricot Fresh
- 6g6g Almond, flaked, 1
- 6g6g Honey, warmed, for glazing, 1
