Ingredients Jump to Instructions ↓

  1. Almond Cream

  2. 1/4 cup 49g / 1.7oz Unsalted butter - softened

  3. 1/3 cup 65g / 2 1/3oz Super fine sugar

  4. 2 cups 396g / 13oz Egg yolks (large)

  5. 1/4 teaspoon 1 1/3ml Amaretto or almond extract

  6. 1 cup 146g / 5.1oz Ground almonds

  7. 1 tablespoon 15ml All-purpose flour

  8. Caramel Sauce

  9. 1/2 cup 80g / 2.8oz Packed brown sugar

  10. 4 tablespoons 60ml Unsalted butter

  11. 2 tablespoons 30ml Heavy cream

  12. Tarts

  13. 1 lb 454g / 16oz Puff pastry

  14. 2 lbs 908g / 32oz Ripe pears - peeled, cored, (large) and thinly sliced

  15. 1 Egg yolk

  16. 4 sections Mint

  17. Confectioners' sugar - for serving

Instructions Jump to Ingredients ↑

  1. To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.

  2. To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.

  3. To make the tarts: Preheat the oven to 400 degrees.

  4. On a lightly-floured surface, roll out the pastry to a 1/8-inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7-inch circles. Spread a circle of almond cream in the center of each, leaving a 1-inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high).

  5. Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes. Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners' sugar. Serve warm, drizzled with the warm caramel sauce.

  6. This recipe yields 4 servings.


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