When was the last time you were in France or lets say even a visit to the french bakery will count? The best for me is not the Tarte aux Pommes but the the ones with pear! My neighbor Anni plucked those right from the tree and shared them with me not knowing I would immediately make something fun for us tonight. Sharing means caring, so you can be sure Anni cares for my blog and ultimately for you guys. There is pear Helene, a classic which proves how well pear goes along with chocolate, it is a love affair, one of the lasting ones and convinces even thiose who are less fond of pears. Along with almonds one can say it is the perfect match, the French would call a menage á trios. I packed my stuff for NY already the suitcase for Florida and Arizona needs to be done as well. Bills paid, bills sent out and the Sandisks wiped clean. Sophie and I will be going on a trip together and will share soon some photos here on the blog. So glad I am better by now and I can use the phone again, people kept asking me to repeat everything I said ... My voice was by no means sexy just pitiful.
Print recipe
Preparation Time 45 min
Baking time12 min + 30 min
Oven temperature 190 °C
YOU NEED
Dough:
200g flour
50g almond meal
90g powdered sugar
125g Butter
2 tbsp. Cocoa powder
2 tbsp crème fraiche
salt 1 egg
8 canned pear halves
Almond Cream:
60g Almond meal
1 egg
20g sugar
60g butter
10ml rum
Glaze:
1 egg
2 tbsp almond meal
3 tbsp sugar
3 tbsp Crème fraiche
Make a dough fort he crust with all ingredients and refrigerate for up to 2 hours or until 3 days. Perfect to prepare ahead!
Make the almond cream and do not refrigerate, it needs to be at room temperature when you use it. Prepare your mini tart forms with butter and flour. Preheat the oven and roll out the dough on a floured surface. Cut out circles and line the forms with the dough. With the help of a fork make dents in the crust before baking to preen the dough to make a big bubble. Prebake the crust for 12 minutes. Spread 1 tablespoon of almond cream in it, cut the canned pears in thin slices, leaving the halves still together and fill the tartlets each with one half pear. Spoon the glace evenly over each pear and bake another 30 minutes.
Let cool completely before removing from the form. Share with your neighbors.
The amount of tartlets varies according to the size of your forms, mine where 11cm | 4 inches in diameter and I made 8.
