Mini Pear Tart Almondine

2 small tarts on a piece of wood with icing sugar over it.

5 from 9 votes

Mini Pear Tart Almondine

These mini pear tarts are made with a crumbly and delicate pastry crust loaded with an almond sponge mixture and topped with sweet and juicy pear halves!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: French

Servings: portions

Calories: 624kcal

Author: Mélanie

Equipment

bench scraper

Ingredients

3 pears

For the crust

a little less than ½ cup butter, softened (cut in cube packed)
1 and ⅓ cup flour
1 ml egg (room temperature)
1 pinch salt

For the almond filling:

3 eggs medium-sized
½ cup butter (cut in cube packed)
1 cup almond meal
½ cup sugar

Instructions

For the crust:

In a mixing bowl, beat the eggs.
Mix the beaten eggs and the butter with a fork or a hand mixer until the texture looks like scrambled eggs.
On a clean surface or mat, pour the flour and make a well where you will put your butter/egg mix.
Fold in the flour to incorporate the mixture and flour. Using a bench scraper, fold the flour and pretend to cut in the middle with it. It will start looking crumbly.
Using your hands, gather all the dough until the crust holds together in a ball. Chill in the fridge for 30 to 60 minutes.

For the almond filling:

Pre-heat the oven at 400C.
In a mixing bowl, whisk the eggs and sugar.
Add the melted butter, mix some more.
Add the almond meal. Your almond filling is ready.

Assembling:

Roll the dough and place it in each individual tart molds (3 inch diameter).
Pour some of the almond filling in each - probably about of 3-4 tablespoons. Don't over fill it, the pear will overflow it otherwise.
Add half of a pear slices in each mold.
Bake for 30 min in the over until golden if you are making individual. Bake 40 min if you are making one big tart.

Notes

Make 6 small tarts or one big tart (9/10 inch tart mold)

Nutrition