Almond Pear Tart

Chef Marie

  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 extra-large egg
  • Pinch salt
  • 3 Tbsp. sugar
  • 1 tsp. almond extract
  • 7 Tbsp. unsalted butter
  • 1 Tbsp. cold water
  • 4.4 oz. sugar
  • 4.4 oz. almond meal
  • 1 teaspoon cardamom
  • 3 extra-large eggs
  • 4.4 oz. unsalted butter, chopped and soft
  • 2 Tbsp. dark rum
  • 2 Tbsp. cake flour
  • 8 poached pear halves

    9” French tart shell pan
    Please use the ingredients in the order listed.

    Place all-purpose flour, cake flour, egg, salt, sugar and almond extract in a blender. Mix until barely incorporated. Add the butter and cold water, then mix until a ball forms. Wrap the dough in a plastic wrap and refrigerate for half an hour.

    Spread some butter all over the tart pan. Roll out the dough to fit the tart pan and neatly set it. Refrigerate for half hour.

    Mix the sugar, almond meal and cardamom in a blender. Add the eggs and mix. Add the butter and rum, mix until barely incorporated. Add the cake flour and mix until smooth and light.

    Barely fill the tart shell with the prepared cream, keeping some to fill out later. Top with pear halves, laying the narrow end towards the center and slightly pushing them in the cream. Fill with more cream around the pears to even the top. Bake at 425ᵒ F for 30 minutes

    Makes: 8 Servings

    Picture taken by my good friend, Deirdre Michalski.
    Recipe inspired from "The Compagnon et Maitre Pâtissier" Book - Daniel Chaboissier and Didier Lebigre