Pear and Almond Cream Tart

Pear and Almond Cream Tart
from Jo Cooks

You need 13 Ingredients
Showing 5 out of 10 Steps
  1. Pour the almond cream into the pastry shell.
  2. In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add sugar, the egg and the egg white, almond extract and mix well.
  3. Preheat the oven to 375 F degrees and place a baking sheet in the oven.
  4. Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan.
  5. To make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you're ready to use it.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

Recipe Overview
Prep Time:
Cook Time:
Total Time: