Almond Pear Amandine Tart
This creamy tart tastes like Frangipane but is much lighter than the original one.
As usual, I used Lauren’s Recipe (Lolo et sa Tambouille) because she makes it with heavy whipping cream instead of butter! Also, my pears were looking a bit sad and needed to baked other than in a fruit sauce….
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Almond Pear Amandine Tart
This Pear Tart recipe is perfect when the fruits are a little bruised and need to be eaten other than in a sauce.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 2 pears
- 2 eggs
- 1/2 cup (100 g) Vanilla sugar
- 1 cup (100 g) almond flour
- 1/2 cup (100 g) heavy whipping cream
Instructions
- Preheat over at 400F/200C.
- Place your 6-Round Tray Flexipan® on the top of your medium perforated baking sheet.
- Roll the shortcrust pastry on the Roul'Pat®. Use the round cutters along the Cake Serving Knife to fit it into the Flexipan®. Reserve in the refrigerator.
- Peel and dice your pears removing the core.
- In a mixing bowl, whisk eggs and Vanilla sugar together. Add the almond flour and heavy whipping cream. Mix until smooth.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Place the diced pears on the top of the pastry, and using the mini laddle, pour over your batter.
- Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your tarts from 15min).
- Once your tarts are out of the oven, let them completely cool down before unmolding. Then, Serve and Enjoy!
Video
Special Notes
Nutrition
Nutrition Facts
Almond Pear Amandine Tart
Amount Per Serving (6 g)
Calories 440
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 82mg27%
Sodium 1102mg48%
Potassium 139mg4%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 7g8%
Protein 10g20%
Vitamin A 386IU8%
Vitamin C 3mg4%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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