Elegant Pear and Almond Cream Tart with Wine Syrup Glaze: A Classic French Delight

Discover the exquisite blend of flavors in this Pear and Almond Cream Tart, a classic dessert that elegantly pairs tender pears poached in a spiced wine syrup with a rich almond cream, all encased in a buttery shortcrust pastry crust. This tart not only captures the essence of sophisticated French pastry, but also brings a touch of rustic charm to your dessert table, making it a perfect choice for any occasion that calls for a special touch.

Why you'll love this

This pear and almond cream tart is distinguished by its delicate balance of flavors and textures. The sweetness of the wine-poached pears pairs beautifully with the dense, nutty almond cream, providing a contrast that is both pleasing to the palate and the eye. The addition of a wine reduction syrup adds a complex flavor profile that elevates this tart from simple to sublime, making every bite a luxurious experience.

Perfect opportunity

Perfect for dinner parties, holiday celebrations or as a perfect end to a romantic dinner, this tart impresses with its refined appearance and sophisticated taste. It’s also a great choice for afternoon tea or a festive brunch, providing a centrepiece that’s as delicious as it is beautiful.

Decorating Tips

For a stunning presentation, arrange the poached pear slices in a fan or spiral pattern on the almond cream before baking. After baking, a light dusting of icing sugar can add a snowy effect, perfect for winter gatherings. Garnish with toasted flaked almonds for added texture and a professional finish.

Ingredients:

• For the Shortcrust Pastry:
  • 150 g white flour
  • 50 g caster sugar
  • 100 g cold butter, cut into cubes
  • 1 egg yolk

• For the poached pears:
  • 3 pears, peeled, halved and cored
  • 500 ml of white wine
  • 150 g) sugar
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract
  • The zest of a lemon
• For the almond cream:
  • 100 g butter at room temperature
  • 100 g caster sugar
  • 100 g ground almonds
  • 1 egg yolk
  • 30 g cornstarch
  • 2 tablespoons almond liqueur or amaretto

Instructions:

1. Prepare the dough:
   • In a mixer fitted with a paddle attachment, mix together the flour, icing sugar and butter until crumbly. Add the egg yolk and mix until a dough forms. Refrigerate for one hour.
2. Poach the pears:
   • In a saucepan, combine wine, sugar, cinnamon, vanilla and lemon zest. Bring to a boil. Add pears and cook until tender, about 20 minutes. Reserve syrup.
3. Prepare the almond cream:
   • In a bowl, mix together butter, sugar, ground almonds, egg yolk, cornstarch and liqueur until smooth.

4. Assemble the pie:
   • Preheat the oven to 170°C (338°F).
   • Roll out the cooled dough and pour it into a buttered pie dish. Place it briefly in the freezer.
   • Prick the bottom with a fork and bake for 15 minutes until just golden.
   • Spread the almond cream on the crust, arrange the pear slices on top.
   • Drizzle with a little of the reserved wine syrup and sprinkle with flaked almonds.
   • Bake at 160°C for 20 minutes.
5. Serve:
   • Allow to cool, then sprinkle with icing sugar before serving.

Enjoy this Pear and Almond Cream Tart, a dessert that brings a touch of French elegance to your dining experience, delighting your guests with its complex flavors and stunning appearance.