Description
A melt-in-the-mouth tart that pairs juicy pears with creamy almond filling on a buttery crust. This elegant dessert brings warmth, softness, and texture together in every bite.
Ingredients
Scale
For the homemade shortcrust pastry
- 240 g flour
- 150 g cold butter cubed
- 90 g sugar
- 30 g almond flour
- 1 sachet vanilla sugar
- 1 egg yolk
- A pinch of salt
For the creamy almond filling
- 120 g almond flour
- 2 eggs
- 100 g sugar
- 200 ml full cream
For the topping
- 3 ripe pears
- Flaked almonds
- Icing sugar
Instructions
Prepare the pastry
- Mix flour, sugar, vanilla sugar, and salt.
- Rub in the butter until crumbly.
- Add the egg yolk and almond flour, mixing into a soft dough.
- Wrap and chill for 15–30 minutes.
- Roll and line the tart tin
- Roll the dough between two sheets of parchment paper.
- Line a 24–28 cm tart tin, prick the base with a fork, and chill again.
Make the almond cream
- Beat the eggs and sugar until slightly frothy.
- Fold in almond flour and cream until smooth.
Assemble the tart
- Slice the peeled, cored pears into fans.
- Arrange over the pastry, then pour the almond filling on top.
- Sprinkle flaked almonds.
Bake
- Preheat the oven to 180°C (356°F).
- Bake for around 30 minutes, until the top is golden and the filling is set.
- Let cool, then dust with icing sugar before serving.
- Prep Time: 30 min
- Cook Time: 27 min
- Category: desserts, tart
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal