Pear and Almond Cream Tart

Ingredients

• 300 g Shortcrust pastry dough (ready-to-use from the chilled section)
• 125 g Margarine (plus extra for greasing the tin)
• 115 g Sugar (for the almond cream)
• 3 Eggs (size M)
• 115 g Ground almonds
• 12 g All-purpose flour (approx. 1 tbsp)
• 1 TL Vanilla extract
• 1 Prise Salt
• 3 Pears (ripe but firm)
• 1 Lemon (juice of)
• 0.5 EL Honey (for glazing)
• 4 Zweig(e) Fresh thyme
• 15 g Powdered sugar (for dusting)

Steps

1. 1

   Preheat the oven to 190 °C (top and bottom heat).

2. 2

   Grease a tart tin (Ø 26 cm) with a little margarine.

3. 3

   Carefully but firmly press the ready-to-use pastry dough into the tin. Remove any excess dough from the rim with a knife and place the tin in the refrigerator until ready to use.

4. 4

   For the almond cream, cream the margarine with the sugar until fluffy. Beat in the eggs one at a time. Then add the ground almonds, flour, vanilla extract, and a pinch of salt, and mix everything into a smooth cream.

5. 5

   Peel the pears, cut them in half, remove the core, and slice the halves into fine wedges. Drizzle with a little lemon juice to prevent them from turning brown.

6. 6

   Spread the almond cream evenly over the chilled tart base. Arrange the pear wedges in a fan shape on top.

7. 7

   Bake the tart in the preheated oven for approx. 40-45 minutes until golden brown.

8. 8

   Shortly before the end of the baking time, slightly warm the honey. Remove the tart from the oven, brush with the honey while still warm, and sprinkle with fresh thyme leaves.

9. 9

   Allow the tart to cool completely and dust with powdered sugar before serving.

Notes

The dough should be well chilled before going into the oven to prevent the edges from sinking. The thyme gives the tart a delicate, savory-autumnal note.

Nutrition per serving

• Dessert
• Baking
• Vegetarian
• Autumn
• Pears
• Cake