tarteauxpoiresLast week I made a French pear tart that had been on my mind for a while. It’s the perfect tart to serve with tea and is very easy to make. I think it’s also a great treat to start the week with! PS: stay tuned because tomorrow I will be sharing my recipe for my galettes des rois — a traditional French Three Kings’ tart which also calls for an almond cream filling.
Here’s the recipe!
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Tarte aux Poires
Serves 8

  • 1L water
  • 3 tbsps brown sugar
  • 2 small Doyenne du Comice pears, peeled, cored and halved
  • a 28cm circle of puff pastry
  • 100g butter, softened
  • 100g sugar
  • 2 eggs
  • 100g almond flour
  • 1 1/2 tsps almond extract
  • 1 tsp apricot jam & 1 tsp water
  • powdered sugar, to serve

Preheat the oven to 180C and line a 24cm pie pan with the pastry, trimming off the edges using a rolling pin or sharp knife. Place the pan in the fridge. Mix the water with the sugar and bring to the boil. Simmer the pears for approximately 10 minutes and drain well. Cream the butter and the sugar using a standing or hand-held mixer. Beat in the eggs one by one. Beat in the almond flour and almond extract. Slice the cooked pear halves thinly. Spread the almond cream over the pastry. Arrange the pears over the cream and fan them out slightly. Bake the tart for approximately 45 minutes. Check after about half an hour to see if the tart is not browning too much and cover with foil if necessary. Whisk the jam with the water and heat. Brush the tart with the syrup. Allow the tart to cool completely before unmolding. Dust with powdered sugar and serve.


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