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.

Prep Time 10

Bake / Cook Time 20

Total Time 30

Course Dessert, Fruits, Tart

Cuisine French

Servings 6

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!