Our Family's Favorite Pear and Almond Tart

Name: Our Family's Favorite Pear and Almond Tart
Cuisine: American
Ingredients: 63 grams Unsalted butter; 63 grams Sugar; 1/2 Egg; 130 grams Plain flour; 2 grams Baking powder; 2 grams Salt; 1 few drops Vanilla oil; 65 grams Butter; 65 grams Powdered sugar; 65 grams Beaten egg; 65 grams Ground almond with skins; 1 few drops Vanilla oil; 1 Tinned pear, sliced almond, pistachos, icing sugar and nappage

cookpad.japan @cookpad_jp

I figured up how to make a crispy short crust pastry without a pastry board.

-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.

-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan

I figured up how to make a crispy short crust pastry without a pastry board.

-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.

-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan

cookpad.japan @cookpad_jp

I figured up how to make a crispy short crust pastry without a pastry board.

-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.

-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan

I figured up how to make a crispy short crust pastry without a pastry board.

-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.

-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan

Saved

Ingredients

[Sweet shortcrust pastry]
63 gramsUnsalted butter
63 gramsSugar
1/2Egg
130 gramsPlain flour
2 gramsBaking powder
2 gramsSalt
1few drops Vanilla oil
[Almond cream]
65 gramsButter
65 gramsPowdered sugar
65 gramsBeaten egg
65 gramsGround almond with skins
1few drops Vanilla oil
[To finish]
1Tinned pear, sliced almond, pistachos, icing sugar and nappage

Saved

Steps

1

Sift the flour, baking powder and salt several times. Soften the unsalted butter to room temperature and mix together with the sugar.
2

Add the beaten eggs little by little and whisk constantly.
3

Mix in a few drops of vanilla oil.
4

Add the flour mixture and stir lightly.
5

Put the dough into a plastic bag and leave to rest. You can do all of this the day before baking the tart.
6

Lining the tin: Spray some oil and sprinkle some strong bread flour over the surface of the tart tin.
7

Roll out the pastry with a rolling pin while still in the plastic bag to match the size of the tin. Cut the plastic bag and use the pastry to line the tin
8

Poke the pastry base with a fork.
9

Making almond cream: Mix the softened butter and sugar together. Add the beaten egg little by little.
10

Add a few drops of vanilla oil and stir in the ground almond. Transfer the cream onto the pastry base.
11

To finish: Slice the pears thinly and diagonally and transfer onto the cream on the pastry base. (use three for each tart).
12

Sprinkle with sliced almond and bake in an oven preheated to 180°C for 30-35 minutes.
13

After baking, leave the tart to cool and remove from the tart tins. Brush the top of the tarts with nappage or apricot jam and sprinkle with pistachios.
14

Sprinkle with powdered sugar on top using a tea strainer and it's done! Enjoy!