French Pear & Almond Tart

Crust Material

• 250 gr all-purpose flour
• 125 gr cold diced butter
• 1 tsp salt
• 80-90 ml cold water

Filling Material

• 120 gr unsalted butter, room temperature
• 100 gr caster sugar
• 120 gr almond flour
• 15 gr all-purpose flour
• 1/4 tsp salt
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 pears (Bartlett / Anjou / Peckham variant) + 1/2 lemon juice
• 3 tbsp apricot/orange jam
• Sprinkling: icing sugar, sliced ​​almonds

How to make

• 1. Preheat the oven to 190°C from top to bottom. Prepare a 22 cm pie pan. Peel the pears and remove the seeds, add lemon juice.
• 2. Make the crust dough. Mix all ingredients until smooth and can be formed. Roll it with a rolling pin until it becomes round. Carefully place the crust dough so that it covers the entire surface of the pan. Prick with a fork. Bake in the oven for 5-10 minutes. Cool the crust at room temperature. Spread a little jam.
• 3. Make the filling. In a bowl, mix butter, sugar, both types of flour, salt, eggs and both extracts. Mix until smooth. Pour the filling into the pan until it is almost full.
• 4. Cut each pear in half lengthwise. Slice pears 1/2cm thick. Line the sliced ​​pears with a wide knife, press the pears into a fan-like shape, then remove them and place them on the filling. Do this until the pears run out. Garnish the filling with sliced ​​almonds.
• 5. Bake in the oven for 40-45 minutes until cooked and browned. Turn off the oven. While hot, grease the tart with the remaining jam. Let the tart cool at room temperature. Sprinkle with icing sugar.

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