Pear Almond Tart
A French pear tart with a buttery shell filled with almond cream, topped with sliced pears, and baked until golden.
Ingredients
Tart shell (10-inch (25 cm))
1
Almond cream filling (or frangipane)
350 g
Pears (halved, canned or poached)
8
Apricot glaze
to taste
Instructions
1
Fill the tart shell
Spread the almond cream filling evenly over the bottom of the tart shell.
2
Prepare the pears
Drain the pears, then slice each half horizontally into thin slices while keeping the slices clustered together to retain the half-pear shape.
3
Arrange the pears
Fan the sliced pears in a wheel-spoke pattern over the filling, leaving some filling visible, and gently press them into the cream.
4
Bake
Bake in a 220°C (425°F) oven for about 30 minutes.
5
Glaze
Once cooled, brush the surface with apricot glaze.
