Pear & Almond Tart
Sablée almond and vanilla pastry filled with almond cream and thinly sliced pears.
It's a beautiful fall day in Paris today. The blue sky contrasts with those unique autumn colours. Just perfect. Me, I'm sitting at my neighborhood boulangerie, having a delicious coffee, writing this post and trying to come up with a menu to serve at the dinner parties I'll be hosting next week.
It's been crazy lately with all the dinners and trying to keep up with blog. I am quite new at this, and am still getting the hang of things. But I'm getting there, and most importantly I’m enjoying the process.
When I first started hosting dinners at my apartment I maintained the menu for a month or so because it was easier to be organized and get things done. As time went by, I got a little bolder. I now change part of the menu every week.
It's been pumpkin this and squash that lately. Which means other delicious things have been overlooked lately. Because fall also brings pears, and apples, and quinces, and chestnuts, I'm refocusing. For today anyway :).
Once again I had an EatWith dinner coming up and it seemed only natural to use pears; last two dinners had apples as part of dessert. I made tarte tatin and an apple & caramel verrine. I felt like changing. Using ingredients that were screaming "get me, get me!", every trip to my local market I thought would be a good move. That is how I chose pears.
I had the pears, and now I had to decide what to do with them. I decided that a pear & almond tart, served with crème fraiche and toasted almonds would be a perfect dessert! And it was. My guests loved it! As did I. Lucky for me, I had leftovers that I had for breakfast next day.
And to make things even better, the shortcrust pastry I used is hands down the bust pate sablée recipe out there. Really. Thank you Chef Thomas Keller. Life is definitely better with your tart dough recipe in it!
For the shortbread crust recipe, see Shortbread Crust.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings
Nutrition: 332 cal
- 1. In the bowl of your stand mixer using the paddle attachment, bring the butter to a consistency of mayonnaise or "beurre pomade" to use French terminology. If you are doing this by hand, to bring the butter to mayonnaise consistency, the best way is to use the microwave. Beware: you need heat for 5 seconds at a time, mix the butter, and go again. Repeat until you have obtained the "beurre pommade". It’s very important to do it this way, because if you heat for longer periods you risk of obtaining melted butter. This is something you have to avoid!
- 2. Add the powdered sugar and the almond flour and mix until the mixture has gained volume and changed colour slightly. Add the egg and continue to mix. If you are doing this process by hand you should be using a whisk.
- 3. Finally add the drops of rhum (completely optional). Transfer onto a hermetic container and chill in the fridge for 2 hours.
- 1. Butter a mold. I used a rectangular mold, but any shape works. It's totally up to you.
- 2. Roll out the dough to 3 mm thickness. Because this dough is very fragile I recommend you do this using parchment paper as shown in the photo below.
- 3. Tip: Using your rolling pin tap down the dough to make it thinner and easier to manipulate, and then proceed to roll it out.
- 4. Line the tart mold with the sablée dough.
- 5. Using a paring knife cut out the extra dough as shown in the picture below.
- 6. Using a piping bag (if you have one) or the back of a spoon garnish with the almond cream.
- 7. Peal and cut the pears in half. Sprinkle with some drops of lemon juice to prevent the oxidation of the pears. Slice as thinly as possible keeping the pear shape. Transfer each half onto the tart until it's covered.
- 8. Bake at 170 degrees Celsius for about 45 minutes or golden brown. Rotate the tart in the oven half way through the baking time.
- 9. Tip: Don't over garnish the tart, because it will overflow, and you’ll be cleaning the oven for a while!