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Before starting this French Pear Tart recipe, make sure you have organised all the necessary ingredients.
Place the soft butter into the stand mixer recipient.
Add the salt, ground hazelnuts...
... and icing sugar.
Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry from the flat beater.
Mix the flour and baking powder, then sift...
... over the preparation. It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry onto a baking sheet lined with cling film. The pastry should be nice and smooth.
Cover with cling film...
... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin. I recommend making this rich shortcrust pastry the day before.
The following day, using a rolling pin, roll out the hazelnut rich shortcrust pastry, then wrap it around a rolling pin.
Line a tart ring (diameter 26cm).
In a fan-assisted oven, blind bake the pastry case on the middle rack at 170°C (gas 3) for 20 minutes. The use of baking beans is not necessary for this particular pastry, as it will keep its shape during baking. It should rise slightly, but the edges will remain perfectly neat and straight.
When cooked, remove from the oven and set aside to cool a little.
Fill a piping bag with almond cream.
In the shape of a spiral, pipe the almond filling...
... over the whole surface of the pastry case. The use of a nozzle is not necessary; simply cut the end of the piping bag to create a hole with a diameter of about 2 cm.
Thinly slice each pear half crosswise, while still maintaining the original shape of each half.
Gently lift the pear halves and arrange them on top of the almond cream...
... forming a flower shape.
Bake at 170°C (gas 3) for about 20 or 25 minutes. The almond cream should rise slightly and take a nice golden colour. (Make sure you do not increase the heat, as the pastry case could burn.)
When the surface is golden...
... remove from the oven.
Gently remove the tart ring and set aside to cool.
In the microwave or over low heat, melt the blond glaze with a little water (2 or 3 tablespoons). The glaze should be smooth and free of lumps.
Using a brush, glaze the whole surface of the tart.
Crush the caramelized almonds with a knife...
... and sprinkle on top. This delicious tart is ready to serve. Enjoy!
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