Summary

Ingredients

For the dough:

• 150 grams flour
• 60 g almond (s), round
• 75 g butter, soft
• 50 grams sugar
• 1 pinch (s) salt
• 1 teaspoon vanilla extract
• 0.25 teaspoon ¼ almond extract

For covering:

• 1 can pear (s), halves (820g)
• 45 g butter, soft
• 100 g suar
• 1 pinch (s) salt
• 2 large egg (s)
• 0.25 teaspoon ¼ almond extract
• 75 g almond (s), round
• 1 tablespoon flour

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Instructions

1. For the dough, mix the flour and almonds in a bowl. Mix the softened butter with the sugar, salt, vanilla extract and almond extract until creamy. Add the flour mixture and stir until it becomes crumbly. Then put this in an ungreased, 26cm tart pan. Press on the floor while pulling / pressing the edge up to the top. Prick the bottom several times with a fork and put the mold in the refrigerator for about 15 minutes.
2. In the meantime, preheat the oven to 180 degrees. Then bake the base in the oven for about 15 minutes, it should have a slightly browned color. Remove and set aside, leave the oven on.
3. Pour the pear halves into a colander. The best thing to do is to place them with the cut surface facing down on several layers of kitchen paper so that they can drain well.
4. Mix the softened butter with the sugar and salt until creamy. Add the eggs with the almond extract and stir in until everything is well combined. Add the almonds and flour and stir in. Place the filling on the pre-baked base, smooth it out and distribute the pears evenly on top. Put back in the oven and bake for another 45 minutes to the end.
5. The tart should be golden brown in color. Take out and let cool down.
6. If you like, you can dust them with a little icing sugar before serving.