Pear-almond tart
6 servings
60 minutes
Pear-almond tart is an exquisite French dessert that combines a delicate almond base with aromatic slices of pear. Its history dates back centuries when almonds and pears were favorite ingredients at royal feasts. The crispy crust infused with creamy aroma smoothly transitions into a velvety almond filling, creating a perfect balance of textures. The sweetness of the pear complements the nutty flavor, while light caramelization during baking reveals new taste nuances. This tart pairs perfectly with vanilla ice cream, enhancing its cool creaminess. A great choice for special occasions or cozy family tea times.
1
Prepare the dough. Beat 125 grams of butter with 200 grams of sugar, add sifted flour, salt, egg yolks, and water. Knead the dough, wrap it in foil, and place it in the refrigerator for an hour. Preheat the oven to 200 degrees, spread the dough in a mold, and bake for 10 minutes.
- Butter: 125 g
- Sugar: 200 g
- Wheat flour: 400 g
- Salt: pinch
- Egg yolk: 2 pieces
- Water: 2 tablespoons
2
Blanch the almonds, remove the skin. Dry them. Grind in a coffee grinder or food processor to a powder. Add butter, sugar, eggs, and beat into a homogeneous mass. Refrigerate for 15 minutes.
- Almond: 400 g
- Butter: 125 g
- Sugar: 200 g
- Chicken egg: 3 pieces
3
Preheat the oven to 180 degrees. Spread the filling on the cooled dough and press pieces of pear into the almond mass (each pear should be peeled and cut into large slices, removing the cores). Place the tart in the center of the oven and bake for 30 minutes until the edges of the dough turn golden. Cool and serve with vanilla ice cream.
- Anjou pears: 3 pieces
