Hedgehog tarts with almond and pear

  • Guests 5 people
  • Preparation 25 minutes
  • Cooking 150 minutes
  • Difficulty Medium

To make this recipe 

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Shortcrust pastry

  1. 250g flour
  2. 125g softened salted Grand Fermage butter
  3. 125 g sugar
  4. 1 egg


  1. 6 whole preserved pears (in syrup)
  2. 100g salted Grand Fermage butter, softened
  3. 100g sugar
  4. 100g ground almonds
  5. 1 egg
  6. Flaked almonds

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Shortcrust pastry:

  1. Mix the flour and sugar together, add the salt, stir in the semi-salted butter and mix with your fingertips until you have a sandy texture.
  2. Add the egg and bring the dough together, then form it into a ball. Cover with film and chill for 2 hours.


  1. Whisk the butter and sugar together, then add in the egg and the ground almonds.
  2. Press cling film over the surface of the mixture and chill.


  1. Preheat the oven to 180°C.
  2. Roll the dough out on a floured work surface.
  3. Cut out six circles using your tart tins and insert them into the base of the tins.
  4. Poke holes in the tart bases and cover them with almond cream.
  5. Drain the pears from their syrup and set one in the centre of each tart mould.
  6. Stick the flaked almonds into the pears so they look like hedgehog spikes.
  7. Bake for 30 minutes.
  8. Sprinkle each tart with icing sugar and serve with salted butter caramel.

And don't forget to grade the recipe:

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