Photo: Ernest Porzi
Normandy pear tart recipe
13 ingredients
45 min + 45 min
6 people
openrecipes
A classic frangipane-filled tart, this recipe hails from Normandy in northern France where they grow the most wonderful pears. Best eaten warm or at room temperature the day it is made.
Estimated Nutrition (whole recipe, rough)
833
Calories
21g
Protein
19g
Fat
144g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125 whole blanched almonds
- g -4 pears, peeled, cored, and cut in wedges
- 3 lemon, juice only
- 1 apricot jam
- 150 -4 tbsp Kirsch
- g caster sugar
- 2 unsalted butter, softened
- 100 plain flour, plus 2 tbsp extra
- g egg yolks, plus 1 egg
- 125 caster sugar
- g pinch of salt
- 175 unsalted butter, softened, plus extra for greasing
- g vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes