Pear Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180 °C. Unroll the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Cover with parchment paper and baking beans, then blind-bake for 15 minutes. Remove the paper and beans and bake for 5 more minutes until the base is golden.

Let the base cool completely while you prepare the filling.

Step 2: Caramelise the pears

Peel the pears, cut them into wedges and remove the cores. In a large pan, melt 50 g of butter with the brown sugar over medium heat. Add the pear wedges and caramelise for 5 to 6 minutes, turning gently, until tender and lightly golden.

Sprinkle with lemon juice and remove from the heat. Set aside half of the pears for the top of the tart.

Step 3: Make the almond cream

In a mixing bowl, whisk the remaining butter (50 g) softened with the sugar until creamy. Add the eggs one at a time, then the ground almonds and vanilla extract. Mix until smooth and homogenous.

Step 4: Assemble the tart

Spread the almond cream over the blind-baked base, smoothing it with a spatula. Scatter half of the caramelised pears, cut into pieces, over the cream.

Step 5: Bake the tart

Bake at 170 °C for 30 to 35 minutes, until the almond cream is puffed and golden. Arrange the reserved pear wedges on top halfway through cooking for a nice finish.

Let it cool slightly, then refrigerate for at least 1 hour before serving.

Step 6: Serve

Take the tart out of the fridge 15 minutes before serving. Slice with a sharp knife and enjoy well chilled, with a little whipped cream or a scoop of vanilla ice cream for a comforting dessert.