Tart aux poires

Once you have a good pie crust down, the world is practically in your hands.

Here are my tricks for getting a perfect tart crust:

- combine the dough quickly and perferably without using your hands, to prevent extra warming of the butter
- Use almond meal (ground almonds)
- Briefly refrigerate after your dough is fully combined
- Poke holes into the tart crust before baking and only blind bake until slightly colored

 All you need for the dough is right here

All you need for the dough is right here

Print recipe

For your dough combine in this order:

200g flour
100g powdered sugar
pinch of salt
100g butter softened
3 egg yolks

While you give the dough a rest in the fridge you can make the almond cream, this I could eat right away, it is soooo good!

All you need is:

60g Almond meal
1 egg 
20g sugar
60g butter
10ml rum

Tart aux Poires

Pre bake the tart at about 205°C (400°F) for about 15 minutes. Remove from the oven and briefly let cool, then fill with almond cream and cover with sliced poached or canned pears and sprinkle with sliced almonds. Then put the tart back in the oven at about 190°C and bake for another 15-20 minutes or until golden brown.


Photos by Marion