Sumptuous pear and almond tart filled with custard: a perfect pastry for unexpectedly cool days

When the weather doesn't quite match the summer vibe, comfort yourself with this delicious pear and almond tart, made with soft, oil-based shortcrust pastry and a rich custard filling . This tart combines the gentle sweetness of pears with the nutty crunch of almonds, all held together in a lemon zest crust that is both wonderfully light and indulgent.

Why you'll love it: This tart is a perfect blend of textures and flavors. The oil-based pastry is a unique twist on the traditional buttered base, offering a lighter texture that complements the creamy custard filling. Fresh pears and a sprinkling of crunchy almonds add layers of flavor and rustic charm to the dish, making it as visually appealing as it is delicious. It's a perfect treat for cooler days or anytime you're craving something sweet and comforting.

Perfect occasion: This pear and almond tart is perfect for a variety of occasions. Serve it at brunch for a sophisticated touch or as a dessert during a family dinner. It's also fantastic for snacks or as a special treat to enjoy with a cup of coffee on a lazy afternoon. Its elegant appearance and exquisite taste also make it suitable for more formal meetings.

Decorating Tips: For an extra touch of elegance, sprinkle the tart with icing sugar just before serving. You can also arrange a few slices of pear in an artistic pattern before baking and drizzle with a little honey or maple syrup right out of the oven for added shine and softness.

Ingredients:

• For the shortcrust pastry:
  • 300 g all-purpose flour
  • 100g of sugar
  • 2 eggs
  • 80 ml of vegetable oil
  • Grated zest of a lemon
  • 1/2 teaspoon baking powder
• For the custard:
  • 400 ml of milk
  • 100g of sugar
  • 2 egg yolks
  • 40 g all-purpose flour
  • 1 small cup of rum or rum flavoring
  • 2 tablespoons of almond flour

• For garnish :
  • 3 pears, peeled and sliced
  • 2 tablespoons of granulated sugar
  • 2 tablespoons of flaked almonds

1. Prepare the shortcrust pastry:
   • In a large bowl, combine the flour, baking powder, sugar and lemon zest. Add the eggs and oil, mix first with a fork, then knead by hand until the dough is soft and elastic.
   • Wrap the dough in cling film and place it in the refrigerator for about 1 hour.
2. Prepare the custard:
   • Prepare the custard by mixing the milk, sugar, egg yolks and flour. Cook over medium heat until thickened, then remove from the heat, add the rum and almond flour and cover with cling film touching the surface to prevent a skin from forming. Let cool.

3. Assemble the pie:
   • Roll out the cooled dough and line a buttered and floured 22/24 cm tart pan. Prick with a fork.
   • Pour the cooled custard over the dough, then place the pear slices on top. Sprinkle with sugar and flaked almonds.

4. Cook:
   • Preheat your oven to 175-180°C (347-356°F) and bake the tart for around 30 minutes, or until the custard is set and the crust is golden brown.

Enjoy this sumptuous pear and almond tart filled with custard, a delicious pastry that brings warmth and joy, whatever the weather outside!