Rustic pear and almond tart: Emilie Franzo’s recipe

Ingredients for 6-8 people

For the dough:

• 250 g of T55 flour
• 125g butter
• 1 pinch of salt
• 60 g of sugar
• 1 egg yolk
• 3 tbsp. to s. iced water

For garnish :

• 5 ripe pears
• 30 g of brown sugar
• 1 C. to s. of cornstarch
• juice of 1⁄2 lemon
• 1 pinch of salt
• 40 g of almond powder
• 1 egg
• Brown sugar
• 1 handful of flaked almonds

The preparation

Pour the flour onto the work surface. Add the butter cut into small pieces and the salt. Mix with your fingertips until you obtain a shortbread mixture. Make a well in the center, add the sugar, egg yolk and water. Mix all the ingredients then crush with the palm of your hand to combine the dough. Form a 2-3 cm thick puck and wrap it in cling film. Leave to rest for at least 2 hours in the refrigerator.

Wash the pears, cut them in half and core them. Cut each half into strips without cutting all the way through so that the slices remain attached to each other. In a bowl, mix the pears, sugar, cornstarch, lemon juice and salt. Leave to macerate for 10 minutes.

Preheat the oven to 180°C.

Spread the dough on a sheet of parchment paper placed on a baking tray. Sprinkle it with almond powder, leaving a 4 cm border. Arrange the pears on top. Fold the edges of the dough over the pears. Beat the egg, brush the edge of the tart with a brush and sprinkle with brown sugar and flaked almonds. Bake for 30 minutes.

Enjoy hot or cold.