Pear and almond cream tart

Ingredients for 1 servings:

• 300 g puff pastry
• 1 egg yolk
• 2 bulb(s)
• 2 tbsp sugar
• 1 cinnamon stick(s)
• 2 star anise
• 1 lemon(s)
• 75 g ground almonds
• 75 g powdered sugar
• 75 g butter, soft
• 2 tbsp flour
• 2 tsp Amaretto
• 2 tbsp powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

everyone likes it

It’s best to prepare the pears first. To do this, squeeze the lemon, heat the juice with the sugar, cinnamon stick, anise, and 50 ml water, and simmer over low heat for a few minutes until the syrup begins to thicken. Let it cool. Peel the pears, halve them, remove the cores, and cut them lengthwise into thin slices. Pour the cooled syrup over them, mix, and let it rest. To make the almond mixture, beat the egg. Cream the butter with the powdered sugar. Mix in the egg thoroughly. Now fold in the ground almonds, flour, and finally the Amaretto. Let it rest for five minutes. Roll out the puff pastry to a thickness of 3 mm, cut out a circle with a diameter of 20 cm, and brush a 2 cm border with beaten egg yolk. Pre-bake for a few minutes if desired. Spread the almond mixture over the pastry, leaving the edges free. This is important, as the mixture will expand in the oven and overflow the crust. Remove the pear halves from the syrup, pat dry, and press them into the almond mixture in a star shape. Dust with powdered sugar and bake in the oven preheated to 190 degrees Celsius for 45 minutes. The almond mixture will then have turned a golden brown color. Remove from the oven, let cool slightly, and, if desired, brush with the remaining sugar syrup. The tart can be eaten warm, but it also tastes delicious at room temperature.