Normandy Pear Tart

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Normandy Pear Tart

By Lin Weixian

Learn to bake this show-stopping Normandy Pear Tart from scratch with Chef Weixian for the perfect finish to your meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 45 mins
Ready in : 85 mins Serves : 6-8


Ingredients for Mealy Dough

  • 200g Plain Flour / Cake Flour
  • 4g Salt
  • 20g Sugar
  • 100g Cold Butter
  • 50g Egg
  • 5g Water

Ingredients for Almond Cream

  • 60g Butter
  • 60g Sugar
  • 60g Almond Flour
  • 10g Plain Flour
  • 50g Egg

Topping for Pear Tart

  • 350g Pear in syrup
  • 20g Almond Flakes
  • As Needed Apricot Glaze


  1. To make the Mealy Dough, follow steps 2 to 6.
  2. Mix flour with salt and sugar together.
  3. Cut the cold butter into the flour mixture.
  4. Work the mixture between the palms to achieve a mealy texture.
  5. Add the egg and water, mix until the mixture becomes a ball.
  6. Place the dough on the table and crush with your palm, bit by bit, cover with clingfilm and keep in the chiller for minimum 20mins.
  7. To prepare the Almond Cream, follow steps 8 to 17
  8. Cream the butter and sugar until pale.
  9. Add the almond flour and plain flour. Mix well.
  10. Add the egg and mix well.
  11. Roll out the dough to desired thickness (2mm).
  12. Mould into tart ring.
  13. Spread the almond cream into the tart shell.
  14. Place the slices of pear and almond flakes on top of the almond cream OR line the entire tart with thin slices of green apples.
  15. Bake in the oven at 180ºC for 45mins.
  16. Transfer to grill and cool completely.
  17. Melt the apricot glaze and glaze the top of the tart.
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