Tarte aux Poires

Ingredients

Pâte brisée (shortcrust pastry)

1 (9-inch) tart crust

Unsalted butter

1/2 cup (softened)

Granulated sugar

1/3 cup

Almond flour

1 cup

Eggs

2 (large)

Vanilla extract

1 teaspoon

Pears

3-4 (ripe, peeled, cored, and thinly sliced)

Apricot jam

1/4 cup (for glazing)

Sliced almonds

1/4 cup (for topping)

Powdered sugar

for dusting before serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the Pâte Brisée and line a 9-inch tart pan with it, ensuring to press it into the corners. Trim any excess dough from the edges.
3. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes.
4. Add the almond flour, eggs, and vanilla extract to the butter mixture. Mix until fully combined, creating a smooth almond cream filling.
5. Spread the almond cream filling evenly over the prepared tart crust, smoothing it with a spatula.
6. Arrange the thinly sliced pears on top of the almond cream, fanning them out for an attractive presentation.
7. Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set in the center.
8. While the tart is still warm, gently heat the apricot jam in a small saucepan until it becomes liquid. Brush the top of the tart with the warm jam to give it a glossy finish.
9. Sprinkle the sliced almonds evenly over the tart.
10. Allow the tart to cool completely before serving. Dust with powdered sugar right before serving for an extra touch of sweetness.