Almond Tart with Cream and Pears
Baking and Desserts • French
Description
Recipe for a cake in a round mold with a diameter of 24 centimeters or five individual round molds. Peel the pears.
Ingredients
- Star anise 1 piece
- Butter 10 oz
- Wheat Flour 5 oz
- Ground Almonds 5 oz
- Vanilla extract to taste
- Chicken Egg 1 piece
- Pears 6 pieces
- Red Grape Juice 5 oz
- Cinnamon 1 piece
- Corn Starch 5 tablespoons
- Apricot Jam 5 oz
- Honey 2 tablespoons
- Brown Sugar to taste
- Egg white 4 pieces
- Powdered Sugar 2 tablespoons
- Cognac 3 tablespoons
Step-by-Step Guide
Step 1
For the dough, mix wheat flour, cornstarch (40 g), two types of sugar (50 g powdered sugar and 3 tablespoons brown sugar), ground almonds (50 g), egg yolks (3 pieces), and vanilla extract in a mixer on low speed.
Step 2
Add cubes of butter (200 g) until they are fully incorporated into the mixture. Form the dough into a ball.
Step 3
Remove the dough from the mixer, wrap it in plastic wrap, and refrigerate for at least an hour. Meanwhile, preheat the oven to 355°F.
Step 4
Remove the dough from the refrigerator, roll it out, and transfer it to a baking mold. Bake in the preheated oven for 25 minutes, until the cake base is golden brown.
Step 5
For the cream, blend sugar (50 g), almonds (100 g), and chilled butter cubes (100 g) in a blender until a crumbly mixture forms. Add the egg yolk and whole egg, and continue mixing.
Step 6
Add cognac, continue blending until a creamy consistency is achieved, and add cornstarch. Mix again until the mixture reaches the consistency of thick sour cream. Monitor the cream's consistency to ensure it is not too thick. You may need slightly less cornstarch!
Step 7
Spread the cream over the cake base, cooled to room temperature. Place in the preheated oven at 355°F for just 15 minutes to bake the cream.
Step 8
To prepare the pear filling, cut the pear into a fan shape. Cut the pear from the base to the top, slicing evenly so that the pear remains whole. Bring the wine and remaining ingredients to a boil. Add the sliced pears to this mixture and simmer for 7-10 minutes. Remove from the wine and cool to room temperature. The wine can be used for mulled wine.
Step 9
Arrange the pears on the cake. Cover with a glaze made from apricot jam mixed with honey (microwave for 45 seconds). Scatter blanched almonds or any nuts around the edges of the cake.
Step 10
Serve on a beautiful serving platter with whipped cream or ice cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!