Our Family's Favorite Pear and Almond Tart
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
Our Family's Favorite Pear and Almond Tart
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
Cooking Instructions
- 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!
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