Ingredients:

1 dose of samblé dough
1 dose of almond cream
4-5 medium pears
750 ml sweet white wine (1 bottle)
Sugar and pine seeds for sprinkling

Samblé dough
100 gr caster sugar
200 gr butter from the fridge
1 egg
300 gr flour

Almond Cream
125 gr. fresh butter
125 gr.caster sugar
125 gr. almonds hulled or powder
2 big eggs or 3 small
25 gr. flour
25 gr. black rum

Instructions:

Samblé dough

Samblé dough is used for sweet tarts and desserts. Cut the butter into small pieces and put all the ingredients into the mixer. Knead until thoroughly blended. Leave the dough to “rest” for half an hour and roll out into a thin sheet of dough.

Almond Cream

Put the almonds in the blender and turn into powder. Beat the butter, caster sugar and almond powder in the mixer until they rise and become a white cream. Gradually add the eggs and black rum. Pour out of the mixer and add the flour stirring with a big spoon. Leave the mixture to rest in the fridge for a couple of hours.

Tart with almonds and pears in wine

Roll out the dough into a sheet of about 2-4 mm thick and place in a backing tin of 20×28 cm. Spread a plastic cooking membrane filled with rice (do not worry the membrane will not burn). Bake in a preheated oven at 160°C for 10-15 minutes. Peel the pears and remove the pips. Boil over medium heat in the wine until they soften. Drain the wine, which should be kept aside and leave the pears to cool. Fill the pre-baked tart with the almond cream. Cut the pears into thin slices and spread over the cream. Bake in preheated oven 160-170°C for 40-50 minutes. Remove from the oven and sprinkle the sugar and pine seeds over the top. Serve with the wine in which the pears were boiled.