PEAR ALMOND TART

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This pie is absolutely gorgeous

Serves 6 to 8 people

you can use tart circle of 20 or 22 cm diameter

(It also works in 24) or a tart mould.

I used a circle of 28 cm and added an extra 20% for the filling.

I could even have increased by 25%.

Almond cream

100g butter

100g icing sugar

100g ground almonds

100g whole egg (it takes 2 or 3 eggs, beating on a fork and keep only 100g)

2 caps amber rhum (not mandidory)

Six 1/2 pears in syrup (I put 8)

Halved almonds

100g topping glossy (I took the topping in Vahine)

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Prepare all ingredients and most of all remove the butter from the fridge at least 1 hour before use.

Make the sweet pastry.

see the link

http://wp.me/p3pMRs-bZ

Store in refrigerator at least 30 minutes.

If the dough is too cold let it set at room temperature, as it will not roll easily.

Prepare the pears. Remove from the can and let it drain in a colander.

Roll out the dough and fold in your mould.

Prick with a fork and chill again cold covered with cling film.

In a tray with paper towels put pears and tab to remove excess syrup. Or the juice will ruin your tart while baking.

Slice the pears into thin slices and set aside.

IMG_3121On a plate  sprinkle sliced almonds and roast them in the microwave for 1 minute maximum power. remove the plate, move them and back to the mirowave for another 1 minute. Let it set. picture before and after

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almond cream

Mix the butter with a wooden spoon, when he has the consistency of a paste add the almond powder and sifted icing sugar , then vanilla extract and 2 liquid caps amber rum (if wanted).

When you get a good homogeneous texture, add the beaten eggs.

Spread the cream evenly

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and set sliced pears with a spatula tip facing the center of the pie but close to the border. You need a shape of a sun with the last 1/2 pear in the middle.

Press gently with your fingers on the half-pear slices in order to lay each slice down.

See picture below as it is difficult to explain.

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Sprinkle with almonds

Bake at 170 ° C for 25 minutes or until golden pie.

Set on a wire rack.

Immediately, coat generously the top of your pie.

Christophe Michalak, world champion pastry chef, uses a good quince jam. He places it in the microwave for one minute.

Pear and quince are a good mix.

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