John Myers
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Pear and Almond Tart
The perfect pear and almond tart recipe with a picture and simple step-by-step instructions.
For the dough
- 250 g Flour
- 50 g Vanilla sugar, homemade
- 1 pinch Salt
- 1 piece Egg (M)
- 150 g Butter
For the filling
- 200 g Creme fraiche Cheese
- 150 g Ground almonds
- 60 g Sifted powdered sugar
- 2 piece Eggs (M)
- 3 size Pears, good grooves …. Abate fetel
- Legumes for blind baking
- Put the ingredients for the dough in a suitable bowl and work them into a smooth dough with your hands. Wrap the finished dough in foil and let it rest for an hour in a cool place.
- Now preheat the oven to 180 °. Butter a 26 tart pan a little. Roll out the dough so large that it fills the tart pan well, prick the base several times with a fork, cut off the excess edge, then insert a baking paper and fill up with legumes. Then prebake for a good 20 minutes on the lower rack. Then take the form out of the oven, place on a wire rack and carefully lift the baking paper with the pulses out of the form. (Let the legumes cool, after cooling you can use them several times for blind baking)
- While the cake is cooling down a little, peel the pears, remove the core and then cut them in a fan shape and use them to line the cake base.
- For the filling, whip the crème fraîche briefly and vigorously with a whisk, then briefly fold in the remaining ingredients and distribute the mixture over the pears.
- Bake on the middle rack at 180 ° for about 30 minutes until golden brown.
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