Tarte aux Poires Normande

Pear and Almond Cream Tart

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in

By Anne Willan

Published 1981

  • About

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

3‐4 ripe pears
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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