Our Family's Favorite Pear and Almond Tart

Our Family's Favorite Pear and Almond Tart

Anybody would be excited to receive this as a gift.
You don't need a pastry board with this recipe. You will have a crunchy pastry. Not floury at all (with my video).

Ingredients: two No. 5 tart tins (15 cm in diameter, about 5-6 servings)

[Sweet shortcrust pastry]
Unsalted butter
63 g
63 g
Plain flour
130 g
Baking powder
2 g
2 g
Vanilla oil
a few drops
[Almond cream]
65 g
Powdered sugar
65 g
Beaten egg
65 g
Ground almond with skins
65 g
Vanilla oil
a few drops
[To finish]
Tinned pear, sliced almond, pistachos, icing sugar and nappage
as needed


1. Sift the flour, baking powder and salt several times. Soften the unsalted butter to room temperature and mix together with the sugar.
2. Add the beaten eggs little by little and whisk constantly.
3. Mix in a few drops of vanilla oil.
4. Add the flour mixture and stir lightly.
5. Put the dough into a plastic bag and leave to rest. You can do all of this the day before baking the tart.
6. Lining the tin: Spray some oil and sprinkle some strong bread flour over the surface of the tart tin.
7. Roll out the pastry with a rolling pin while still in the plastic bag to match the size of the tin. Cut the plastic bag and use the pastry to line the tin
8. Poke the pastry base with a fork.
9. Making almond cream: Mix the softened butter and sugar together. Add the beaten egg little by little.
10. Add a few drops of vanilla oil and stir in the ground almond. Transfer the cream onto the pastry base.
11. To finish: Slice the pears thinly and diagonally and transfer onto the cream on the pastry base. (use three for each tart).
12. Sprinkle with sliced almond and bake in an oven preheated to 180°C for 30-35 minutes.
13. After baking, leave the tart to cool and remove from the tart tins. Brush the top of the tarts with nappage or apricot jam and sprinkle with pistachios.
14. Sprinkle with powdered sugar on top using a tea strainer and it's done! Enjoy!

Story Behind this Recipe

I figured up how to make a crispy short crust pastry without a pastry board.