Caramelized Pear Almond Tart

Sposób przygotowania

1. 1

   Make the shortcrust pastry: mix the flour and powdered sugar in a bowl. Add the cold diced butter and rub it in with your fingertips until large crumbs form.

2. 2

   Add the egg yolk and 1-2 łyżka of ice-cold water, then knead briefly just until the dough comes together. Wrap it in cling film and chill in the fridge for 30 minutes.

   Uruchom stoper (30 min)
3. 3

   Preheat the oven to 190°C. Butter a tart tin (about 24 cm), roll out the chilled dough and press it into the tin. Prick the base all over with a fork, line with baking paper and fill with baking weights or dry beans.

4. 4

   Blind bake for 15 minutes, then remove the weights and paper and bake for a further 5-7 minutes until golden. Set aside, but keep the oven on.

   Uruchom stoper (15 min)
5. 5

   Make the almond cream: beat the soft butter with the sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.

6. 6

   Stir in the ground almonds, potato starch and vanilla extract and mix until smooth.

7. 7

   Caramelize the pears: peel, core and slice the pears into thick slices. Melt the butter with the brown sugar in a frying pan, add the pears and fry for a few minutes until lightly caramelized. Set aside to cool slightly.

8. 8

   Assemble: spread the almond cream over the pre-baked tart base and arrange the caramelized pear slices on top in a fan pattern, leaving the center free if you like.

9. 9

   Sprinkle the finely chopped almonds over the top and bake at 180°C for 30-35 minutes, until the almond cream is set and lightly golden.

   Uruchom stoper (35 min)
10. 10

    Let the tart cool in the tin for about 15 minutes before removing the ring. Serve warm or at room temperature.

    Uruchom stoper (15 min)