Ingredients
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Ingredients
Yields
12 servings

Poached pears

  • 1000 gr. filtered water
  • 800 gr. pears (4) Conference / Williams / Bartlett
  • 150 gr. vanilla or white sugar
  • 150 gr. white sugar
  • 5 gr. vanilla

Sable dough

  • 230 gr. all purpose flour
  • 150 gr. butter
  • 90 gr. powdered sugar
  • 50 gr. ground almond
  • 50 gr. egg (1)
  • 2 gr. salt

Almond cream

  • 120 gr. ground almond
  • 120 gr. butter
  • 100 gr. powdered sugar
  • 50 gr. egg (1)
  • 35 gr. all purpose flour
  • 30 gr. rum

Assembly

  • 70 gr. chopped alonds (opcional)
  • 50 gr. sliced almonds
  • Neutral glaze
pear-1 almond-3
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
40m
  1. Poached pears
    • 1000 gr. filtered water
    • 800 gr. pears (4) Conference / Williams / Bartlett
    • 150 gr. vanilla or white sugar
    • 150 gr. white sugar
    • 5 gr. vanilla

    • Heat the water, sugars and vanilla in a saucepan or pot over low heat until it starts to simmer.
    • Meanwhile, wash and peel the pears.
    • When the water has reached a temperature of about 80Āŗ C, put the pears in the syrup and cook at a constant temperature for 30 - 40 minutes, depending on the ripeness of the pears. After cooking, the pears should be soft and easy to pierce with a fork or knife.
    • If the pears are at optimum ripeness, we can skip this step entirely and use them directly in our tart without cooking them.
  2. Sable dough
    • 230 gr. all purpose flour
    • 150 gr. butter
    • 90 gr. powdered sugar
    • 50 gr. ground almond
    • 50 gr. egg (1)
    • 2 gr. salt

    • Put the flour, ground almond, salt, icing sugar and the cold butter cut into small cubes in the bowl of a mixer.
    • Mix on medium-low speed just until all the ingredients are integrated and there are no bits of butter left. You should be left with an earthy texture, similar to crushed biscuits.
    • Then, add the egg and mix just until incorporated.
    • Transfer the dough onto a sheet of baking paper and place another sheet on top.
    • Then, with the help of a rolling pin, stretch the dough between the two sheets of paper to a thickness of about 4 mm.
    • Next put the dough in the freezer for about 20 minutes so that it hardens and is easier to work with.
    • Then take the dough out of the freezer, remove the baking paper and cut out a circumference of about 33 cm. Grease a 28 cm diameter baking tin with butter and carefully place the dough inside, adjusting it carefully and trimming off the excess.
    • Finally, place a sheet of baking paper inside the tart and fill it with baking weights (beans, chickpeas, lentils, etc.) to prevent the dough from swelling during baking.
    • Bake for 15 minutes with weight and another 15 minutes without weight at 170Āŗ C.
  3. Almond cream
    • 120 gr. ground almond
    • 120 gr. butter
    • 100 gr. powdered sugar
    • 50 gr. egg (1)
    • 35 gr. all purpose flour
    • 30 gr. rum

    • In a bowl, mix the sugar and butter at room temperature with a rubber spatula until combined.
    • Then, add the ground almonds and combine them with the previous mixture.
    • Now add the egg together with the rum and stir until just combined.
    • Next, sift in the flour and mix with the rubber spatula.
    • Finally, put the cream into a piping bag with a smooth 2 cm diameter nozzle and set aside at room temperature.
  4. Assembly
    • 70 gr. chopped alonds (opcional)
    • 50 gr. sliced almonds
    • Neutral glaze

    • Start by cutting in half from top to bottom and coring three of the four pears you have prepared.
    • Then, remove the ribbing that runs through the pears from top to bottom and cut each of the halves about 3 - 4 mm thick from one side to the other at a 45Ā° angle.
    • Then pour the almond cream over the sable base and smooth with a spatula.
    • Add the chopped almonds on top of the almond cream and press them lightly into the cream.
    • Now arrange the six sliced pear halves around the tart, leaving a hollow in the centre. We can use a knife or a spatula to carry each pear half in one go.
    • Then, cut the other pear we had prepared, discarding the bottom part, and place it in the hollow we had reserved in the centre of the tart.
    • Finally, divide the sliced almonds between the pears and bake in the oven at 160Āŗ C for 25 minutes.
    • Leave to cool at room temperature and brush the pears with a little neutral glaze.
    • Store at room temperature if you are going to eat it the same day and if not in the fridge, leaving it for 15 minutes at room temperature before serving.
    Poached pears
  • 1000 gr. filtered water
  • 800 gr. pears (4) Conference / Williams / Bartlett
  • 150 gr. vanilla or white sugar
  • 150 gr. white sugar
  • 5 gr. vanilla
    Sable dough
  • 230 gr. all purpose flour
  • 150 gr. butter
  • 90 gr. powdered sugar
  • 50 gr. ground almond
  • 50 gr. egg (1)
  • 2 gr. salt
    Almond cream
  • 120 gr. ground almond
  • 120 gr. butter
  • 100 gr. powdered sugar
  • 50 gr. egg (1)
  • 35 gr. all purpose flour
  • 30 gr. rum
    Assembly
  • 70 gr. chopped alonds (opcional)
  • 50 gr. sliced almonds
  • Neutral glaze