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This recipe was uploaded by Maria Sorokina
To make the frangipane stir together the butter and 70 gr sugar. One by one mix in the egg, ground almonds, flour. Add the calvados and almond extract.
Roll the pastry into a circle and cover a buttered 22 cm round baking dish with it. Fork the pastry. Pour in the frangipane and even the layer. Take the pears out of the syrup and dry them slightly. Place the pears on the frangipane and press them down. Sprinkle with icing sugar.
Bake at 200C for 20 minutes. Then reduce the temperature to 180C and bake for another 20 minutes (40 minutes in total). Take the tart out of the oven and let cool a bit inside the baking dish.
Reduce the pear syrup for around 1/3 and brush the tart with it to make it glossy. Serve warm on its own or with vanilla sauce or ice-cream. This time I served it with my favorite caramel sauce, though it might be a bit too sweet for it.
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