Pear and almond tart

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the 180 g flour, powdered sugar, and salt. Rub in the cold butter to form crumbs, then bring together with the pastry egg. Cover and refrigerate for 30 minutes.

2. 02

   Preheat the oven to 180 °C. Roll the pastry to 3 mm and line a 23 cm tart pan. Prick, line with parchment and weights, and bake for 15 minutes. Remove the paper and weights.

3. 03

   Beat the softened butter and granulated sugar until smooth. Add the filling egg, ground almonds, 10 g flour, and vanilla. Mix without beating in too much air.

4. 04

   Halve the pears, then slice 4 mm thick, keeping each half together. Sprinkle with the lemon juice to prevent browning.

5. 05

   Spread the almond cream over the base and arrange the pears, fanning out the slices. Bake for another 30 to 35 minutes, until the filling is golden, firm in the center, and a skewer shows no raw batter.

6. 06

   Cool for 60 minutes before unmolding and slicing. Total baking time includes prebaking the shell. Keep covered in the refrigerator for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.