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PEAR ALMOND TART
PEAR ALMOND TART
Category
DESSERT
Servings
6
Prep Time
30 minutes
Cook Time
40 minutes
So delicious that we are sometimes tempted to taste it as it is with a teaspoon, pastry cream is a staple of French pastry and is used in the preparation of many desserts like the Pear Almond Tart.
1 roll of shortcrust pastry
100 g ground almonds
6 pears
For the pastry cream:
2 whole eggs
1 yolk egg
40g sugar
40g flour
40 cl of milk
1/2 vanilla pod
Ingredients
-
FILLO PASTRY
$12.00 -
PEAR
$9.99 -
SUGAR
-
MILK
-
EGG
-
VANILLA POD
$32.99 -
ALMOND GROUND
-
ALMOND SLICED
Directions
1. Prepare the pastry cream: Boil the milk with half the sugar then turn off the heat. Over a salad bowl, scrape the black seeds from the split pod, add the rest of the sugar, the whole eggs, the yolk and whisk vigorously. Still whisking, pour in the sifted flour and the milk in a trickle.
Return everything to the saucepan and cook over medium heat, stirring constantly with a spatula. As soon as the cream has thickened, pour into a bowl, let cool. Pour the ground almonds into the lukewarm cream. Let cool.
Preheat the oven to 180°. Unroll the dough in a pie pan, cover it with parchment paper and dried beans, bake for 10 min of blind baking. Take it out of the oven and remove the paper and beans.
Peel the pears, cut them in 4, remove the core and seeds. Cut each quarter into thin strips without going all the way.
Spread the almond cream on the dough, place the pear quarters, pressing a little so that they open like a fan. Bake for 20 mins.
Meanwhile, toast the sliced almonds for 2-3 minutes in a dry pan. Take the pie out of the oven, sprinkle it with toasted almonds and put it back in the oven for 5 minutes. Serve it warm or cold.
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