Pear Tarte

Another recipe, that is worth while!

You need:

Shortcrust Pastry, 300 g almond cream, 1 can pear with syrup, sliced almonds, blond coating

Technical Stages:

Roll out the shortcrust pastry- (250 g flour, 125 g butter, 1 pinch salt, 1 egg yolk, water)
Ease into a pie pan.

Prick with a fork.

Spread the almond cream- (100 g cream butter, 100 g sugar, 100 g almond powder, 20 g flour, 40 g whipping cream, 2 eggs) all over the pie.

Level.

Mince the pears.

Put them all over the cream.

Bake in a warm oven at 150°C or 302°F.

Baking at 150°C or 302°F, it will slowly brown and the shortcrust will bake nicely.

When the top is golden, take out of the oven. Let it cool. The baking part should last between 40 to 50 minutes.

Over low heat, melt the blond coating with a bit of water. Coat with a brush the surface of the pie.

Finish up by sprinling roasted sliced almonds.

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