{recipe} pear almond tart – tarte aux poires amandine

April 25, 2015

Last weekend, I had all the good intentions to cook and bake but ended up partying instead! So in order to catch up I am posting today the photos of a pear almond tart I baked last month when I spent a bit of time back home at my mother’s and enjoyed some time for cooking. I found them at the farmer’s market from a local producer in France. But this morning I could still find some at my local organic market here in London. The last ones of the season. I guess you could still make this easy recipe with preserved pears at any time of the year if you are fond of pears.

That day the weather was nice and warm with a beautiful light. So I ended up improvising a shoot outside in my Mum’s small garden.

Prep time: 20min / Rest time : 30min / Cooking time: 15min and 40min / 6 portions


For the short crust pastry/pour la pâte sablée: 110g Flour/farine – 80g butter (cold) /beurre froid – 70g sugar/sucre – 2 egg yolks/jaunes d’oeufs

For the almond cream/pour la crème d’amande: 100g ground almonds/amandes en poudre – 100g butter (room temperature)/beurre à température ambiante – 100g sugar/sucre – 2 eggs/oeufs

3 pears/poires – the juice of 1 lemon/ le jus d’1 citron


For the short crust pastry / Pour la pâte sablée
Preheat the oven at 180°C / Préchauffer le four à 180 °C.
In a bowl, mix with your hands the butter and sugar. Then add the egg yolks and last the flour. Don’t knead the dough for too long. Let it rest for 30min in the fridge. Then spread the dough into a round tart dish (best between two sheets of baking paper to avoid to stick to the dish) and bake blind for 15min. Take it out of the oven and let it cool down.
Dans un bol, mélanger le beurre avec le sucre, ajouter les 2 jaunes d’oeufs puis la farine. Ne pas trop travailler la pâte. La laisser reposer 30min au réfrigérateur avant de l’étaler (entre 2 feuilles de papier sulfurisé) dans un plat à tarte. Cuire à blanc pendant 15 min. Sortir du four et laisser refroidir.

For the rest of the recipe / Pour le reste de la recette
Peal and core the pears and baste them with the lemon juice to avoid oxydation. Cut them in half and slice them thin strips.
Éplucher les poires et les citronner pour éviter qu’elles ne s’oxydent. Les tailler en 2, retirer me coeur et les couper en fines lamelles.

For the almond cream: mix the butter with sugar, ground almonds and the 2 eggs. Spread the cream onto the cooked pastry and top with the pears forming a “star” shape. Bake for 30-40min. Pour la crème d’amande : malaxer le beurre mou et le sucre restant, la poudre d’amande et les oeufs entiers. Disposer la crème d’amande sur le fond de tarte cuit et poser les poires dessus en formant une étoile. Enfourner pendant 30-40 min.


slate board by Alinéa / desserts plates by Gien / silverware / glass tart dish by Pyrex

Have a good weekend! Bon weekend à tous!

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No Comments

  • Reply hollymaymorri April 28, 2015 at 5:56 pm

    Lovely pics! Looks yummy

  • Reply {recipe} almond rhubarb tart – tarte amandine à la rhubarbe | Little berries & co June 16, 2015 at 4:04 pm

    […] the short crust pastry/pour la pâte sablée (another variation from the Pear almond tart): 1 vanilla pod/ 1 gousse de vanille 125g flour/farine 62.5g butter (at room temperature) / beurre […]

  • Reply Arielle August 27, 2015 at 3:05 pm

    Your blog is gorgeous, I love your posts! I just followed, it would be great if we can support each other 🙂 I can’t wait to read more <3

    • Reply Sandrine August 31, 2015 at 8:32 am

      Thank you again Arielle. I am following too! Hope you had a nice weekend x

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