Pear tart

Making the sweet almond pastry crust

1. Cut the butter (while still cold) into small cubes.
2. In a large bowl, mix the flour, almond powder, La Perruche Cassonade, salt, and butter with your fingers. The mixture should be grainy.
3. Add the whole egg and mix all the ingredients. Once the dough forms, stop mixing to prevent it from becoming too elastic.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Making the tart with fresh pears, the old-fashioned way

1. Roll out the dough to a thickness of 2-3 mm onto a sheet of baking paper, or place it in a pie tin.
2. Sprinkle the entire surface of the dough with almond powder, except for 2-3 cm around the edges.
3. Slice the fresh pears. Place the sliced pears on the dough, then fold the edges of the dough over the fruit.
4. Using a pastry brush, brush the edges with egg yolk.
5. Sprinkle the fruit and the edges of the tart with cassonade.
6. Crush the pecans and sprinkle the pieces over the pears.

Baking the traditional pear tart

1. Preheat the oven to 180°C (356°F) and bake the tart for 30 to 35 minutes.
2. Once baked, quickly remove the tart from the oven and let cool.

Your tart is ready, it’s time to enjoy it !

Savor your tart at room temperature to fully appreciate its delicate flavors. The pears will taste best 15 minutes after the tart is taken out of the oven.

For a more gourmet experience, add a scoop of vanilla ice cream to blend perfectly with the warm fruit. You can also get creative by opting for some lightly sweetened whipped cream or a few dark chocolate shavings.

The tart can be stored for 48 hours at room temperature in a glass dome. Simply re-bake it in the oven for 30 seconds to restore its crunchiness.

Want more tart recipes ? Discover our recipe for tarte Tatin, our nectarine tart, and our savory tart with carrots.