Advertisement
Tarte aux Poires Normande
Pear and Almond Cream Tart
- Serves
8–10
- Difficulty
Medium
By Anne Willan
Published 1981
In this delicious pie, the pear halves are thinly sliced, then slightly flattened in a layer of almond cream, so they fan out like petals. The almond cream browns during baking so the pie looks like an opened flower when done. For ‘tarte aux pommes normande’, use three or four dessert apples instead of the pears.
Ingredients
| t |
Method
Make the pie pastry* and chill it for 30 minutes or until firm. Roll out the dough, line the pan* and flute the edges. Chill again until firm. Set the oven at hot (200°C/400°F) and place a baking sheet in the oven to heat.
Make the almond cream: cream the butter, gradually beat in the sugar and continue beating until the mixture is light and soft. Gradually add the egg and yolk, beating
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe