Pear and Almond Tart

5 from 1 vote

Pear and Almond Tart (Tarte Poires et Amandes) is a classic French dessert with sweet pears nestled in a Frangipane Cream and baked inside a homemade tart.

Prep Time30

Cook Time1

Total Time1 30

Course: Desserts

Cuisine: French

Servings:

Calories: 365kcal

Author: HWC Magazine

Ingredients

Sweet Pastry Dough

200 grams flour
all purpose
100 grams butter
unsalted
80 grams granulated sugar
1 egg

Frangipane Cream

120 grams butter
unsalted
120 grams granulated sugar
2 eggs
120 grams ground almonds
25 grams flour all purpose
1 tablespoon rum
optional
3-4 pears
ripe peeled, cored and halved (sprinkle with lemon juice to prevent oxidation)

US Customary - Metric

Instructions

Make Sweet Pastry Dough

Place the flour in a bowl and rub in the butter until you have a bread crumb consistency. Make a well in the center of the flour.
Mix the egg and sugar together in a bowl until well combined. Pour the mixture into the well in the flour. Add a pinch of salt.
Mix the egg mixture into the flour to form a dough. (If the consistency is too wet, add a little more flour as needed)
Place the pastry in the refrigerator for 20-30 minutes to rest.

Make the Frangipane Cream

Place the butter and sugar together in a mixing bowl and mix them together until creamy and light.
On low-speed, mix the eggs in one at time until well combined.
Sift the flour and ground almonds together. Slowly add the almond and flour mixture to the butter mixture while the motor is running. (You can do this with an electric blender but the motor we are referring to here is a manual "arm motor" as we mixed everything by hand. Now we have very strong biceps!) Mix the ingredients together until you have a creamy mixture. Set aside.

Bake

Remove the pastry from the refrigerator 10 minutes before you need it. Roll it out on a well floured surface until it is around 0.5-0.7cm thick. Lightly grease a 24-26cm tart tin. Line the tart tin with the pastry and prick it with a fork.
Preheat oven to 220 degrees Celsius. Place the pear halves in the tin cut side down and stem end toward the center, so they are evenly separated over the tart.
Bake the pastry and pears for 10 minutes until pears are just firm and without color. Remove the pastry from the oven and allow it to cool.
Reduce the temperature to 180 degrees Celsius. Pour the frangipane cream over the pears in the tart evenly (do not over fill as it will rise)
Place the tart in the preheated oven and cook for about 30-40 minutes until the frangipane cream is golden brown, risen and firm. (If crust starts to brown too quickly before the frangipane has a chance to cook, then tent with a piece aluminum foil)
Remove the tart from the oven and allow it to cool for 10 minutes. (Carefully, you can then remove your tart from the tin)
Allow the tart to cool until ready to serve at room temperature and enjoy! Bon Appetit!

Notes

You can also us canned pear halves in juice; make sure to drain them well or otherwise the pastry will be soaked. Then, bake the pastry alone when cool, spread the almond cream and pears on top.

Bosc pears are the preferred choice for this tart but you can use which ever type you desire.

Nutrition