Pear and Almond Cream Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g puff pastry
- 1 egg yolk
- 2 pear (s)
- 2 tablespoon sugar
- 1 cinnamon stick (s)
- 2 star anise
- 1 lemon (s)
- 75 g almond (s), round
- 75 g powdered suar
- 75 g butter, soft
- 2 tablespoon flour
- 2 teaspoons amaretto
- 2 tablespoon powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- It is best to prepare the pears first. To do this, squeeze the lemon, heat the juice with the sugar, the cinnamon stick, the anise and 50 ml water and simmer for a few minutes on a low flame until the syrup begins to thicken. Let cool down. Peel and halve the pears, remove the core and cut lengthways into thin wedges. Pour the cooled syrup over, mix and let rest.
- Beat the egg for the almond mixture. Mix the butter with the powdered sugar to a cream. Mix in the egg carefully. Now fold in the grated almonds, the flour and finally the amaretto. Let rest for five minutes as well.
- Roll out the puff pastry 3 mm thick, cut out a circle 20 cm in diameter and brush the 2 cm edge with whisked egg yolk. Pre-bake for a few minutes if you like. Spread the almond mixture on the dough, leaving the edge free. This is important because the mass in the oven will expand and run out over the bottom. Remove the pear halves from the syrup, dab them off and press them into the almond mass in a star shape. Dust with a little icing sugar and bake for 45 minutes in the oven preheated to 190 degrees. The almond mass has then turned a golden brown color.
- Take out of the oven, let cool down a bit and, if you like, brush with the remaining sugar syrup. You can eat the tart warm right away, but it also tastes great at room temperature.
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