Nutrition Facts
6 servings
6
Generous Pear Tart Recipe
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Discover the recipe for a generous Pear Tart, a fruity dessert perfect for a Sunday family snack. This traditional and ultra-moist recipe is made with good fresh or canned pears and almonds. It's simple and delicious!
Ingredients
100 Sugar
100 Butter
150 Flour
150 Ground almond
3 Egg
Milk
Pear in syrup
Flavor (liquid vanilla, rum…)
Directions
1
Cooking the pears Place the pears with their syrup in a saucepan with 50 g of sugar and heat over medium heat until boiling.
2
Preparation of the mixture In a container, melt the butter in the microwave and then mix it with the sugar. Add the beaten eggs, then the flour and almonds. Flavor as desired with the aromas. The milk is then used to thin your cream if it is too thick.
3
Assembly of the pear tart Put the dough in a tart dish.
4
Pour the frangipane cream. Arrange the pears cut into quarters beforehand. Do not throw away the syrup, as it can be used to make a glaze.
5
Bake the pear tart for 30 minutes at 200°C.
6
Icing For the icing: take some syrup and add sugar to it. Heat for a few minutes without boiling. Glaze the tart right out of the oven.
Ingredients
Ingredients
100 Sugar
100 Butter
150 Flour
150 Ground almond
3 Egg
Milk
Pear in syrup
Flavor (liquid vanilla, rum…)
Directions
Directions
1
Cooking the pears Place the pears with their syrup in a saucepan with 50 g of sugar and heat over medium heat until boiling.
2
Preparation of the mixture In a container, melt the butter in the microwave and then mix it with the sugar. Add the beaten eggs, then the flour and almonds. Flavor as desired with the aromas. The milk is then used to thin your cream if it is too thick.
3
Assembly of the pear tart Put the dough in a tart dish.
4
Pour the frangipane cream. Arrange the pears cut into quarters beforehand. Do not throw away the syrup, as it can be used to make a glaze.
5
Bake the pear tart for 30 minutes at 200°C.
6
Icing For the icing: take some syrup and add sugar to it. Heat for a few minutes without boiling. Glaze the tart right out of the oven.
Notes
-
raya2011
Not bad It's true that there's an issue with the flour; I tried it, but as soon as I added 40 g of flour, I saw that it was enough, so I didn't add more, and the result was great. My suggestion: 40 g of flour instead of 150 g. -
Fatima
Easy and good. I made it with puff pastry (since I didn't have any shortcrust pastry on hand) and replaced the pears with syrup peaches without cooking them, and it was really good. My suggestion: Make it with small molds to achieve a bakery-style tartlet effect. Thank you. -
Léna
Too much flour!!!!! Unfortunately, there is WAY TOO MUCH FLOUR!! This ruins the tart; otherwise, with about 30g of flour, it could have been very good! My suggestion: Adjust the recipe with much less flour and add a cooking time of 35-40 minutes. Additionally, I would have added cinnamon or other spices because the filling is bland! -
Sophie
Filling! The almond cream is not sweet enough, dry, and it needed more almond flavor... Because it has no taste and ruins the tart! I won't make it again! I prefer lighter tarts! -
Maud
Very good. I tested this recipe in the form of small tarts and then as one large tart. The small tart effect is great, but everyone (including me) preferred the large tart version. I made a homemade shortcrust pastry and used a little less almond flour. I impressed everyone! Thank you for this recipe.
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