Pear Tart

Preparation

Step 1: Prepare the crust

Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry into a buttered 26 cm tart pan, prick the base with a fork, line with parchment paper and fill with baking weights. Blind bake for 15 minutes, remove weights and bake 5 more minutes. Let cool slightly.

Step 2: Make the almond cream

In a bowl, cream the softened butter with sugar until smooth. Add eggs one at a time, mixing well, then fold in almond flour, heavy cream, and vanilla extract. Mix until smooth and homogeneous. Refrigerate until needed.

Step 3: Prepare the pears

Peel the pears, cut them in half and remove the core. Slice thinly (about 3 mm) and toss immediately with lemon juice to prevent browning. In a skillet, melt a knob of butter, sprinkle with a spoonful of sugar, and sauté the pear slices for 2 minutes on each side until lightly caramelized.

Step 4: Assemble the tart

Spread the almond cream evenly over the pre-baked tart shell. Arrange the caramelized pear slices in a rosette pattern starting from the center outward, overlapping slightly. Gently press them into the almond cream.

Step 5: Bake the tart

Bake at 180°C for 30-35 minutes. The almond cream should puff up and turn golden, and the pear edges should be slightly caramelized. If the top browns too quickly, cover with foil. Let cool slightly before serving.

Step 6: Serve

Serve the pear tart warm or at room temperature. It is delicious on its own, but you can accompany it with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for extra indulgence. Dust with powdered sugar before serving.