Pear Tart with Roasted Almond Flakes

Takes 90 minutes | Serves 8 |

Ingredients

250 g flour
130 g almond flour
170 g powdered sugar
1 tsp vanilla sugar
1 pinch salt
270 g butter
2 unit egg
10 g cornstarch
1 unit seeds from vanilla bean
2 tbsp dark rum
450 g ripe pears

Steps

Tart Dough

• Mix all the dry ingredients well.
• Crumble the butter into the flour until the mixture resembles coarse breadcrumbs.
• Add the egg and knead it into the dough. Depending on the size of the egg, you may need a little extra flour.
• The dough should not be kneaded too much—just gathered together. Wrap the dough in plastic and let it rest in the refrigerator for an hour.
• Roll out the dough and line a 23 cm tart pan with it. Keep it cold while you prepare the filling.

Almond Cream and Pears

• Mix almond flour, powdered sugar, and cornstarch well together.
• Stir in the soft butter with salt and vanilla. Add the almond flour and mix well.
• Finally, stir in the egg and rum.
• Put the almond cream into a piping bag. Spread the cream over the tart base using the piping bag.
• Peel the pears, halve them, and remove the core. Slice each pear half thinly.
• Arrange the sliced pear halves over the tart in a star pattern, leaving some almond cream visible between the pears.
• Bake the tart at 190°C (374°F) for about 45 minutes.
• Sprinkle with roasted almond flakes and a little powdered sugar.
• Serve the tart with vanilla ice cream.