Pear and almond tart

Pear and almond tart

by Philippe Laruelle


6-8 persons

for a square tart mould L.23cm, Ht 2.7cm

Shortcrust pastry
  • 350 g 33% almond marzipan
  • 180 g whole eggs
  • 80 g butter
Almond filling
  • 350 g 33% almond marzipan
  • 180 g whole eggs
  • 80 g butter

  • 8 pear halves poached in syrup
  • Slivered almonds


Shortcrust pastry: combine the flour, sugar, salt and butter to obtain a breadcrumb-like consistency.
Add the egg yolk, mix and finally add the milk. 
Roll out the dough between two sheets of baking paper.
Chill until needed.

Almond filling: Break the marzipan into small pieces and blend it with the eggs in a food processor.
Mix until a smooth consistency is obtained.
Add the cooled melted butter.
Set aside.

Assembling and baking the tart: line your dish with the pastry.
Prick the bottom with a fork.
Fill the base with the almond filling.
Place the sliced pears on top and a few slivered almonds.
Bake for 25 minutes at 190°C.


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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