Tart with pear
4 servings
40 minutes
Pear tart is a delicate treat of European cuisine that combines the tenderness of shortcrust pastry with the sweet juiciness of ripe pears. This dessert originates from French gastronomy, where classic tartlets are adorned with seasonal fruits and aromatic cream. The flavor of the tart is harmonious: the fragility of the pastry contrasts with the softness of the pears, while the sweet vanilla cream adds a special delicacy. Almond flour adds light nutty notes, enhancing the dish's sophistication. The tart is perfect for cozy tea times, dinner parties, or as an elegant finale to a romantic dinner. It embodies the refinement of classic French baking, where every detail emphasizes its gastronomic perfection. The finished tart is best served slightly chilled to fully reveal its textures.
1
Sandy dough: beat room temperature butter with powdered sugar.
- Butter: 170 g
- Powdered sugar: 3 tablespoons
2
Add salt and flour, knead the dough. The dough will be loose, but it is workable.
- Salt: pinch
- Wheat flour: 2 tablespoons
3
Roll out the dough to 0.3–0.4 mm thick and cut a circle slightly larger than your mold.
4
Carefully place the dough in the mold and put it in the refrigerator for 30 minutes + preheat the oven to 180 degrees.
5
Take out the dough, prick it with a fork, and place a weight on it. Send the form to the oven for 10 minutes, then remove the weight and send the dough back to the oven for another 5 minutes.
6
Cream: beat the eggs with a whisk, add cream, powdered sugar, vanilla sugar, and flour, and mix until the lumps dissolve.
- Chicken egg: 2 pieces
- Cream 30%: 170 ml
- Powdered sugar: 3 tablespoons
- Vanilla sugar: 10 g
- Wheat flour: 2 tablespoons
7
Sprinkle the prepared sand mold with almond flour, place the pears, and pour in the cream.
- Almond flour: 2 tablespoons
- Pears: 2 pieces
8
Place in a preheated oven at 180 degrees for 40-45 minutes.
9
Let the finished tart cool down, and then remove it from the mold.