Pies/Tarts/QuichesTarts bakingwithnessa | February 19, 2021

Almond Pear Amandine Tart

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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

bakingwithnessa

This Pear Tart recipe is perfect when the fruits are a little bruised and need to be eaten other than in a sauce.

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Prep Time 10

Bake / Cook Time 20

Total Time 30

Course Dessert, Fruits, Tart

Cuisine French

Servings 6

Equipment

6-Rounds Flexipan®

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

Ingredients

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!