Growing up on the farm meant that we used what we had at our disposal. A trip to the local shop would take way more time than the cooking itself, so you make do. This means, to this day, surrounded with a million shopping options, I will still just use what I have to hand rather than go out and buy new ingredients. So this is how tarte fine aux pommes became tarte fine à poires. At least this time it was a minor change, a simple swap of apples to pears! So whilst lovely, juicy pears are in abundance I am happily making the substitution!
This tarte is adapted from one of Manu Feildel’s delectable recipes. Now Manu is getting a lot of air time with me at the moment, see my Inspired page and Bake-off with the Manu of Algester post, but believe me he has earned it. Also, he does have a great accent which adds to his French foodie street cred…to get a sense of what I’m talking about check this video out.
tarte fine à poires
I cannot stress enough how easy this tart is. Perfect for a last-minute dessert when friends or family pop in unexpectedly.
Ingredients
- Puff pastry
- 2 pears
- 85g caster sugar
- 110g ground almonds
- 110g unsalted butter
- 1 egg
- 1 tablespoon plain flour
- 1 tablespoon butter extra, melted
- Cinnamon sugar
- Cream or ice-cream for serving
Method
- Line a greased 20cm tarte tin with one sheet of puff pastry and trim.
- Preheat oven to 180 degrees C
- To make the frangipane place sugar and almonds in a food processor for 2 minutes until finely ground. Add butter until combined then add the egg. Process until mixture is smooth, approximately 2 minutes. Finally add the plain flour, process until combined.
- Spoon the frangipane mixture into the prepared tin.
- Remove the core of the pear, slice thinly and place on the top of the tarte in a fan pattern, slightly over lapping. Brush with the extra melted butter to glaze and sprinkled the top with some cinnamon sugar.
- Bake for approximately 25 minutes, give or take.
