Dessert,  Tarts & Pies

Pear Amandine Tart

 

Pear Amandine Tart – or Tarte Amandine aux Poires – is one of my favourite French tarts.  Not only is it pretty in appearance but it has amazing flavours and textures that go really well together.  The tart has a sweet shortcrust pastry crust filled with almond cream that has a moist, cake-like texture and almondy flavour.  Sliced, sweetened pear halves are embedded throughout the almond cream, which gives the tart a refreshing note.  Even though this tart looks impressive, it is simple to make and also keeps well.

 

 

 

 

Tips for Making Perfect Tart

 

  1. Cream the butter and sugar sufficiently (Pâte Sucrée and Almond Cream):  Creaming the butter and sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the pâte sucrée and almond cream during baking, resulting in a lighter texture.
  2. Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop.  This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
  3. Rest the dough: Allowing the dough to rest in the refrigerator before rolling out allows any developed gluten to relax, making the dough less elastic and easier to roll out.  It also firms the butter in the dough, which prevents spreading during baking.
  4. Chill the almond cream overnight:  Chilling the almond cream in the refrigerator overnight or until firm gives it a more fluffy texture when baked.
  5. Glaze the pears only: only brush apricot jam on top of the pears not the almond cream once the tart is baked.  Brushing apricot jam on top of the almond cream gives it an unappealing orange colour.

 

 

Recipe Q & A

 

Q:  Why does my tart dough keep sticking to the counter as I roll it out? 

 A:  It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick.  Also, as you are rolling out the dough make sure you are moving it around frequently.  This will also prevent it from sticking to the surface.

 Q:  Why is my tart crust tough? 

 A:  Your tart crust may be tough if there was a lot of gluten development while making the dough.  To prevent this, do not over-mix the dough after the flour is added.

 Q:  Why did my tart crust shrink in the oven? 

 A:  Most likely on account of gluten development while making the dough.  To prevent this, do not over-mix the dough once the flour has been added. 

 

 

Pear Amandine Tart

 

Recipe By:        Blue Ribbon Eats, adapted from this recipe from Meilleur du Chef.com

Servings:           8
Prep Time:       60 minutes

Baking Time:   ~40 minutes

 

 

INGREDIENTS

 

Pâte Sucrée: 

200g all-purpose flour

100g unsalted butter, at room temperature

1/8 teaspoon salt

70g icing sugar

2 large egg yolks

2 teaspoon 2% milk

3/4 teaspoon vanilla extract

 

Almond Cream:

100g unsalted butter, at room temperature

100g white sugar

100g almond flour

20g all-purpose flour

40g heavy cream

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

6 pear halves in light syrup

1/4 cup Apricot jam

 

 

INSTRUCTIONS

 

Almond Cream:
  1. In the bowl of a mixer add the butter and white sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the eggs and mix on low speed just until blended.  Add the flour and mix just until blended.  Add the almond flour and mix just until blended.  Add the heavy cream, vanilla extract, rum and almond extract and mix just until blended.  Transfer the almond cream to an airtight container and refrigerate overnight or until firm.

 

Pâte Sucrée: 
  1. In the bowl of a mixer add the icing sugar, butter and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the egg yolks and mix on medium speed just until blended.  Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour.  Turn to low speed and mix just until a dough forms.
  2. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  3. Roll out the dough to 1/4 inch thickness on a floured surface.  Line a 9 inch non-stick tart pan with the rolled out dough.  Refrigerate for ~30 minutes.

 

Assembly: 
  1. Transfer the almond cream into the tart pan lined with the dough.  Smooth out the top of the almond cream with a small offset spatula.
  2. Cut each pear half horizontally into thin slices keeping the slices together.  Place the sliced pear half on top of the almond cream with the narrower end pointing towards the centre of the tart and the wider end pointing towards the crust.  Repeat with the remaining pear halves, arranging them on top of the almond cream to form a star shape.
  3. Place the tart pan on a baking sheet.  Bake the tart at 375°F for ~40 minutes or until the crust and almond cream are golden brown.  Transfer to a wire rack and let cool to room temperature.
  4. Place the apricot jam in a small bowl and heat in a microwave until liquid.  Using a pastry brush, brush apricot jam on top of the pears.

 

 

Yields 8 servings

Pear Amandine Tart

1 hrPrep Time

40 minCook Time

1 hr, 40 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Pâte Sucrée: 

200g all-purpose flour

100g unsalted butter, at room temperature

1/8 teaspoon salt

70g icing sugar

2 large egg yolks

2 teaspoon 2% milk

3/4 teaspoon vanilla extract

Almond Cream:

100g unsalted butter, at room temperature

100g white sugar

100g almond flour

20g all-purpose flour

40g heavy cream

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

6 pear halves in light syrup

1/4 cup Apricot jam

Instructions

    Almond Cream:
  1. In the bowl of a mixer add the butter and white sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the eggs and mix on low speed just until blended.  Add the flour and mix just until blended.  Add the almond flour and mix just until blended.  Add the heavy cream, vanilla extract, rum and almond extract and mix just until blended.  Transfer the almond cream to an airtight container and refrigerate overnight or until firm.
  2. Pâte Sucrée: 
  3. In the bowl of a mixer add the icing sugar, butter and salt.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add the egg yolks and mix on medium speed just until blended.  Add the milk and vanilla extract and mix just until blended. Turn the mixer off and add the flour.  Turn to low speed and mix just until a dough forms.
  4. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  5. Roll out the dough to 1/4 inch thickness on a floured surface.  Line a 9 inch non-stick tart pan with the rolled out dough.  Refrigerate for ~30 minutes.
  6. Assembly: 
  7. Transfer the almond cream into the tart pan lined with the dough.  Smooth out the top of the almond cream with a small offset spatula.
  8. Cut each pear half horizontally into thin slices keeping the slices together.  Place the sliced pear half on top of the almond cream with the narrower end pointing towards the centre of the tart and the wider end pointing towards the crust.  Repeat with the remaining pear halves, arranging them on top of the almond cream to form a star shape.
  9. Place the tart pan on a baking sheet.  Bake the tart at 375°F for ~40 minutes or until the crust and almond cream are golden brown.  Transfer to a wire rack and let cool to room temperature.
  10. Place the apricot jam in a small bowl and heat in a microwave until liquid.  Using a pastry brush, brush apricot jam on top of the pears.

Nutrition

Calories

3125 cal

Fat

148 g

Carbs

418 g

Protein

46 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
24
https://evipatissier.com/2019/02/10/pear-amandine-tart/

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest