Ingredients
Shortcrust pastry
- 250g flour
- 125g softened salted Grand Fermage butter
- 125 g sugar
- 1 egg
Filling
- 6 whole preserved pears (in syrup)
- 100g salted Grand Fermage butter, softened
- 100g sugar
- 100g ground almonds
- 1 egg
- Flaked almonds
And don't forget to grade the recipe:
Preparation
Shortcrust pastry:
- 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.
- Add the egg and bring the dough together, then form it into a ball. Cover with film and chill for 2 hours.
Filling:
- Whisk the butter and sugar together, then add in the egg and the ground almonds.
- Press cling film over the surface of the mixture and chill.
Assembly:
- Preheat the oven to 180°C.
- Roll the dough out on a floured work surface.
- Cut out six circles using your tart tins and insert them into the base of the tins.
- Poke holes in the tart bases and cover them with almond cream.
- Drain the pears from their syrup and set one in the centre of each tart mould.
- Stick the flaked almonds into the pears so they look like hedgehog spikes.
- Bake for 30 minutes.
- Sprinkle each tart with icing sugar and serve with salted butter caramel.
And don't forget to grade the recipe:
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