Recipes, Desserts

Pear and almond tart

Pear almond tart 

For 6 people

Difficulty : medium

Price : affordable

Ingredients

For the pain de Gènes

  • 350 g of 50% almond paste
  • 180 g of whole eggs
  • 80 g of butter

For the shortcrust pastry

  • 500 g of wheat flour
  • 380 g of unsalted butter
  • 32 g of granulated sugar
  • 20 g of egg yolks
  • 4 g of fine salt
  • 100 g of whole milk

For the filling

  • 3 poached pears in syrup, halved

Ustensils

Making the shortcrust pastry

Rub the flour, sugar, salt, and butter together until crumbly.

Add the egg yolk, mix, and finish by adding the milk.

Roll out the dough between two sheets of parchment paper.

Chill in the refrigerator until ready to use.

Making the Pain de Gênes

In a food processor, cut the almond paste into small pieces and blend it with the eggs.

Blend until you get a smooth batter.

Add the cold melted butter. Set aside.

Assembly and baking of the tart

Preheat the oven to 220°C (428°F).

Line the tart dough into a perforated ring mold of your choice. Prick the bottom using a dough docker, placing it all on a perforated baking mat, which is itself set on a perforated baking tray, sized to fit your oven.

Fill half of the tart shell with the Pain de Gênes batter. Arrange the pears on top of the Pain de Gênes.

Bake your tart for 8 minutes at 220°C (428°F), then lower the oven temperature to 180°C (356°F) and continue baking for 10 to 20 minutes, depending on the size of your chosen ring mold.

Let cool and enjoy, optionally dusted with powdered sugar.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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