Almond tart with cream and pears
10 servings
40 minutes
Almond tart with cream and pears is an exquisite dessert of French cuisine that delights with its rich flavors and textures. The delicate crumbly dough made from almonds and butter creates the perfect base for the velvety cream infused with notes of vanilla, cognac, and subtle nutty sweetness. Pears soaked in aromatic wine with cinnamon and star anise add fruity freshness and a refined hint of tartness. The finishing touch is a glossy apricot glaze and crunchy roasted almonds that transform this tart into a true masterpiece. This dessert not only pleases the palate but also impresses with its elegant appearance, making it ideal for festive occasions and cozy evenings over a cup of fragrant tea. The almond tart is a symbol of refined French gastronomy where every detail is crafted to perfection.
1
For the test, mix wheat flour, corn flour (40 g), two types of sugar (50 g powdered sugar and 3 tablespoons of brown sugar), ground almonds (50 g), egg yolks (3 pcs), and vanilla extract in a mixer on low speed.
- Wheat flour: 150 g
- Cornmeal: 5 tablespoon
- Icing sugar: 2 tablespoons
- Brown sugar: to taste
- Ground almonds: 150 g
- Egg yolk: 4 pieces
- Vanilla extract: to taste
2
Add cubes of butter (200 g) until they are fully submerged in the mixture. Form a ball from the dough.
- Butter: 300 g
3
Remove the dough from the mixer, wrap it in plastic wrap, and refrigerate for at least an hour. Meanwhile, preheat the oven to 180 degrees.
4
Take the dough out of the fridge, roll it out, and place it in a baking dish. Bake in a preheated oven for 25 minutes until the cake layer turns golden.
5
For the cream, blend sugar (50 g), almonds (100 g), and chilled butter in cubes (100 g) until a crumbly mixture forms. Add the egg yolk and egg and continue mixing.
- Icing sugar: 2 tablespoons
- Ground almonds: 150 g
- Butter: 300 g
- Egg yolk: 4 pieces
- Chicken egg: 1 piece
6
Add cognac, continue whisking until creamy consistency, then add corn flour. Mix again until the mixture reaches a thick sour cream consistency. Watch the cream's consistency to ensure it's not too thick. You may need slightly less corn flour!
- Cognac (brandy): 3 tablespoons
- Cornmeal: 5 tablespoon
7
Cool the cake layer to room temperature and spread with cream. Place in a preheated oven at 180 degrees for just 15 minutes to bake the cream.
8
To prepare the filling from pears, we cut the pear in a fan shape. We slice the pear from the base to the top into even wedges without breaking it apart. We bring wine and other ingredients to a boil. We add the sliced pears to this mixture and simmer for 7-10 minutes. Remove from wine and cool to room temperature. The wine is used for mulled wine.
- Pears: 6 pieces
- Dry red wine: 200 g
- Cinnamon: 1 piece
- Star anise: 1 piece
9
We arrange pears on the cake. We cover it with a glaze made from apricot jam mixed with honey in the microwave (45 seconds). We place peeled roasted almonds or any roasted nuts around the edges of the cake.
- Apricot jam: 125 g
- Honey: 2 tablespoons
10
We serve on a beautiful serving platter with whipped cream or ice cream.
- Butter: 300 g