Pear Almond Tart, a come back to blogging

Yes, I'm still alive (in case you were wondering) and I'm sorry I've been quiet for so long. A lot a things have been happening since the end of last year, some include me moving boxes, painting walls and building up swedish furniture. Normally this shouldn't prevent me from blogging, but there's been an additional factor: I've got a new partner in crime, let me introduce you to Einstein, my lovely, very fast growing girl puppy.

To anyone who has ever got a puppy, you know how it is: getting up at night, cleaning up a lot of mess and trying to teach the little one a few things as she grows. Don't worry this blog is not going to be about all the cute stories about my dog (though you might get to hear a few) or recipe of what to cook to your dog. This is still a cooking blog, and I did spend only little time cooking, but I'm still in charge of sunday's dessert, so there's been some (easy) baking going on.

This recipe has been done once before and works really well, it has a funny name in french "tarte bourdaloue" (based on the name of the street where a baker created this recipe in Paris, apparently) and it's a pear pie with an almond cream called "frangipane", you can serve it just like that, but I'm sure a version "à la mode" (with ice cream) would be lovely too.

Pear and Almond Cream Tart

For a 27cm pie dish

Pie dough

200gr of Butter at room temperature
300gr of Flour
A pinch of Salt
4 Tablespoons of Sugar
Cold Water

Almond Cream

120gr of Butter at room temperature
2 Eggs
120gr of Sugar
160gr of Ground Almonds

1 Can of Pears

In a bowl, place the flour and make a well in the middle, add the sugar, salt and cut the butter in little cubes and place it in the well aswell. Start rubbing the flour with the butter together to combime them, add the cold water slowly to make a dough. Place on your working surface with a bit of flour and work quickly to combine and set aside for at least 30 minutes.

Preheat the oven to 190°C.

To make the almond cream, in a bowl combine the eggs and the butter, beat with the sugar to make it smooth and than add the ground almonds. Set side.

Roll out the dough (you will have some extra left) and place it in your pie dish. Spread out the almond cream evenly on top. Cut the pears in slices, but not all the way to the top to fan them out on the almond cream.

Place in the oven for 30 minutes. Leave it to cool before serving.

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