Tarts are such an easy and awesome dessert. They are definitely my go to when I just want to throw something together. I love the classic combination of baked fruits and almond cream and pears are a great choice. My other favorites are grapes, apricots and peaches!
This is a perfect snack for a hot summers day. Its light, fresh, easy to share and I'm pretty sure it wants to be friends with a nice cold glass of white wine. mmm.
Pâte Sucré
250g flour
100g butter (room temperature)
100g icing sugar
1 egg
20g water
sift the flour.
cream the butter and icing sugar together.
add the egg. mix until smooth and homogeneous.
add the sifted flour.
if using a mixer, beat until the dough comes together.
if using your hands, use your hands or a scrapper to "frasage" the dough. basically, take a handful of dough and press it into the table while sliding your hand or scrapper so the dough smears. once all the dough has been frasaged, gather it. wrap in plastic and refrigerate 30 minutes.
Creme d'amande
250g butter (softened)
250g sugar
250g almond powder
200g eggs
50g flour
40g rum (optional)
5g vanilla extract
cream the sugar and butter together.
add the almond powder and cream together.
add the eggs, one by one.
beat the mixture to "blanch" it. (make it white in color)
add sifted flour, mix.
add rum and vanilla. mix to combine.
cover and fridge.
walnuts, chopped and lightly toastedpears, halved and sliced
100g butter (room temperature)
100g icing sugar
1 egg
20g water
sift the flour.
cream the butter and icing sugar together.
add the egg. mix until smooth and homogeneous.
add the sifted flour.
if using a mixer, beat until the dough comes together.
if using your hands, use your hands or a scrapper to "frasage" the dough. basically, take a handful of dough and press it into the table while sliding your hand or scrapper so the dough smears. once all the dough has been frasaged, gather it. wrap in plastic and refrigerate 30 minutes.
Creme d'amande
250g butter (softened)
250g sugar
250g almond powder
200g eggs
50g flour
40g rum (optional)
5g vanilla extract
cream the sugar and butter together.
add the almond powder and cream together.
add the eggs, one by one.
beat the mixture to "blanch" it. (make it white in color)
add sifted flour, mix.
add rum and vanilla. mix to combine.
cover and fridge.
walnuts, chopped and lightly toastedpears, halved and sliced
roll out your pate sucree, poke the dough to make holes for steam while it bakes. line your tart ring or pan with the dough and pread walnuts in the bottom of the shell. Pipe almond cream on top of walnuts and then press the sliced pears into the cream. Bake at 350 until golden brown and the almond cream is golden and springs back when touched.
Let cool and enjoy!
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