Pear and Almond Tart

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

In its most sophisticated version, this is a Tarte Bourdalue which combines frangipani and crème pâtissière. My version is honestly closer to a Bakewell tart but no less tasty for all that Without being too rich, the French ton-pour-ton almond paste could not be easier to make, and is a perfect complement to the pears.

We have terrible problems with pears in the restaurant They need to be at a precise stage of ripeness to hold their shape and texture when poached. Since the pears in this recipe are going to be baked, I can see no reason not to use canned pears. Once you have crossed that bridgehead, try making it with canned apricots or peaches. I could name you a Michelin three-star restaurant that does the same thing so no need to feel guilty.

This is another tart which uses the processor-produced frozen Pâte Sucrèe Pastry Shell described. If you have already made one of these and have it to hand in the fridge or freezer you can whip up a brilliant dessert in minutes. Using this basic, sweet tart shell and the almond cream, you can ring all kinds of changes. For example, try draining frozen raspberry pieces, covering the bottom of the tart with them and then smothering them in a layer of almond cream.