Flaky Pear Tart
Pear tart with puff pastry and almonds: why the dough must go cold into the oven to rise in crisp, golden, flaky layers.
60 min
Internacional
6 servings
The story behind
The dozens of crisp, paper-thin layers in puff pastry are pure kitchen physics. The dough is built by folding butter between sheets of pastry over and over; in the oven, the water in that butter turns to steam and pushes the layers apart, while the fat fries them from the inside until golden and airy. That is why puff pastry must go into the oven cold: if the butter softens too soon, it soaks into the dough and the lift is lost. Over that base you fan thin slices of ripe pear, a fruit grown across Europe and Asia since antiquity, here lending gentle sweetness and juice. Melted butter and a touch of honey help the pears caramelize at the edges, and slivered almonds add a toasted crunch against the soft fruit. This tart is rustic baking at its best: a few good ingredients, handled with care. It emerges golden, smelling of butter and warm fruit. Serve it the same day to enjoy the pastry at its crispest.
Instructions
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1Roll out the puff pastry and prick the base with a fork.
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2Arrange the pear slices neatly, covering the entire surface.
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3Brush with melted butter and bake at 200°C until the edges are golden brown.
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4Scatter the almonds halfway through baking so they toast lightly.
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5Upon removing from the oven, glaze with a bit of honey for a professional, glossy finish.
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