Tarte aux poires à la crème d’amandes

tarte poire amandes1

Pear tart with almond cream

Simple to prepare, lovely to behold, this tart is a variation on the French dessert known as tarte aux poires Bourdaloue – the difference being that in the classic version the pears are poached, whereas in this recipe they are not.

If possible, choose pears that are not too juicy. Use a medium-sized tart pan, no more than 10 inches (25 cm) in diameter. The tart shell is a pâte sablée, or sweet pie crust, and may be prepared in advance.

3-4 large pears
3/4 cup (20cl) crème fraîche or heavy cream
3 egg yolks
6 tbsp. sugar
1/2 cup powdered almonds

1 pâte sablée

Start by preparing the pâte sablée. When you have patted the crust into your tart pan, set it in the fridge to chill.

Preheat the oven to gas mark 6 (400 F, 205 C).

Using a vegetable peeler, peel the pears. Cut them in half and gently remove the stems and cores. On a plate, slice the pear halves crosswise into slices about 1/4 inch (0.5 cm) thick. Keep each pear half as intact as possible. Set aside.

Make the almond cream: In a small bowl, whisk the cream and yolks together. Add the sugar and powdered almonds. Stir to blend.

Carefully place the sliced pears into your chilled tart shell, keeping each half together as a unit. Arrange the pears in a circle with the rounded bottoms toward the rim of your tart pan and the tapered tips toward the center. Pour the almond cream over the pears.

Bake for 30-40 minutes, or until the cream is set and golden brown in color. Serves 6-8.


Print page

6 Responses to Tarte aux poires à la crème d’amandes

  1. Jodell Hoffmann says:

    Meg,
    Do you think I can substitute frozen black raspberries for the pears or will they be too watery. I still have tons of raspberries left from last year and the new crop is about to be ready for picking in a week.

    • Meg says:

      Hi Jodell and apols delayed reply. I think you’re right — frozen black raspberries would be too watery. They would turn this beautiful tart into an ugly purple mess. I’d suggest you use your blackberries instead as a substitute for blueberries in the blueberry crumble recipe on this site. Just be sure to defrost them and drain them thoroughly before you begin. Cheers, Meg

      • Meg says:

        Another possibility would be to use the blackberries in the red and black currant tart recipe, also on this site.

  2. Kate Behrens says:

    This recipe does not say pre-bake the pastry shell but every other recipe I’ve found says you must?

    • Meg says:

      Hi Kate. No, there is no need to pre-bake the crust in this recipe. It will bake while the cream is setting. Dare I say simple as pie? Cheers, Meg

  3. This tart sounds delicious. Maybe I’ll try the recipe with some of the Asian pears slowly shriveling in my guest bedroom.

Leave a Reply to Kate Behrens Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.