The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Cinnamon-Poached Pear & Sweet Almond Tart

(8:24)
4
stars
Ready In
Cook Time
Inactive Time
Michel Roux Jr.
Michel Roux Jr.
136 Followers
Welcome to Michel Roux's Easy French Cooking, where he will teach you some of his favorite traditional French dishes. This delicious French dessert is packed with the flavor of cinnamon and vanilla, sweet almond cream, and a hint of rum. Join our Michelin-starred chef Michel Roux in this Grokker Premium video, and learn the secrets to making a lovely, crunchy, delicate sweet pastry with perfectly cooked pears.

Cooking Recipe

Serves: 4

Ingredients:
Poached pears:
4 pears (Williams are good)
1 ¼ cup (300ml) water
1 vanilla pod, split
1 cinnamon stick
1 cup (250g) caster sugar

Sweet pastry:
⅓ cup (80g) unsalted butter
1 cup (130g) plain flour, plus extra for dusting
Pinch of salt
2 tbsp (30g) sugar
1 free-range egg yolk
1 tbsp water

Almond cream:
½ cup (125g) softened unsalted butter
½ cup (125g) caster sugar
1 cup (125g) ground almonds
3 medium free-range eggs
2 tbsp rum

To finish:
Apricot jam, warmed with a little water
1 tbsp sliced almonds

Directions:
1. Preheat the oven to 400°F (200°C) for a convection oven, or 350°F (180°C) for a gas oven. Peel the pears, cut them in half, and remove the cores. Pour the water into a large pan and add the vanilla pod, cinnamon stick, and sugar. Bring to a boil, then add the pears and simmer them for 20 minutes. Leave to cool. You may prepare the pears the day before making the tart, if you like.

2. To make the pastry, cut the butter into small pieces and leave it to soften at room temperature. Sift the flour and salt, place them on the work surface, and make a well in the center. Add the butter and sugar and gently work them together with your fingertips. Add the egg yolk and gradually draw in the flour, adding drops of water as you go. When all of the flour has been incorporated, shape the dough into a ball, but do not overwork it. Wrap the pastry in cling film and refrigerate for at least 2 hours before using.

3. For the almond cream, whisk the butter and sugar until they are pale, then add the ground almonds. Whisk in the eggs, one at a time, and finally add the rum.

4. Roll out the pastry on a floured surface to a thickness of about 3mm and use it to line a greased 28cm flan tin. Prick the pastry base with a fork, line it with greaseproof paper and fill with baking beans, then bake blind for 20 minutes. Remove the paper and beans and put the pastry back into the oven for another 5 minutes or until the base has cooked but not taken on too much colour. Leave the oven on.

5. Spoon the almond cream onto the tart base, then arrange the sliced, drained pears on top, with the pointed ends towards the center. Bake in the preheated oven for at least 20 minutes. When the tart is cooked, warm some apricot jam with a little water and brush it over the surface. Sprinkle the tart with toasted sliced almonds and serve warm.

Enjoy!

Pear & Almond Tart
Other Videos You Might Like
Thumbnail image for French Pear & Almond Tart
Ella Caulier
15:05
Thumbnail image for Vegan Cranberry Sauce
Talya Lutzker
5:19
Thumbnail image for Green Machine Smoothie
Jaime McFaden
2:42
Thumbnail image for Quinoa Muffins
Julie Montagu
4:42
Thumbnail image for Roasted Beet Salad
Talya Lutzker
7:13
Thumbnail image for Butternut Squash Soup
David Lawrence
11:16
Thumbnail image for Winter Veggie Soup
Staffan Terje
6:12
Thumbnail image for Superfood Salad
Talya Lutzker
16:09
Thumbnail image for Healthy Quinoa Pancakes
Talya Lutzker
9:39
Thumbnail image for Zucchini Pasta & Pesto
Leah Putnam
8:54
Thumbnail image for Sweet Potato Chili
Stephanie O'Dea
4:10
Thumbnail image for Asparagus Torta
Maya Adam
8:53
Thumbnail image for Healthy Breakfast Omelet
Maya Adam
4:34
Thumbnail image for Chocolate Chip Cookies
Anna Olson
4:31
Thumbnail image for Mediterranean Kale Salad
Leah Putnam
5:39
Thumbnail image for Pan-Seared Cauliflower
Alex Ong
6:04
Thumbnail image for Pretty in Pink Smoothie
Talya Lutzker
4:02
Thumbnail image for Homemade Almond Milk
Talya Lutzker
9:41
Thumbnail image for Healthy Collard Wraps
Talya Lutzker
30:19
Thumbnail image for Porridge with Almond Butter
Julie Montagu
3:14
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos