An elegant dessert with the perfect wine accompaniment
This pear tart with almond cream combines a crispy pastry base with a velvety almond filling and fruity-sweet pears. A sophisticated dessert that harmonises wonderfully with noble sweet wines. Find out here which wines go best with this delicious tart!
Which wines go best with pear tart with almond cream?
The combination of buttery pastry, nutty almond cream and fruity pears calls for a wine that picks up on the sweetness but also has enough acidity to balance the dessert. Noble sweet wines with notes of honey, ripe fruit and a pleasant freshness go particularly well.
Wine recommendations
1st Gewürztraminer Spätlese
- Why? The floral and spicy aromas of this white wine harmonise with the sweetness of the pears and the nutty taste of the almond cream.
- Recommended region: Alsace, France
2nd Riesling Auslese
- Why? The balance between sweetness and acidity makes this wine a perfect accompaniment to pear tart.
- Recommended region: Moselle, Germany
3. vin santo (Tuscan dessert wine)
- Why? The caramel notes and dried fruit flavours of a Vin Santo go wonderfully with almonds and pears.
- Recommended region: Tuscany, Italy
The recipe
Pear tart with almond cream
A crispy tart with almond cream and juicy pears – a classic French dessert. The combination of nutty flavours and sweet fruit harmonizes particularly well with the right wines.
Cooking utensils
- 1 Mixing bowl
- 1 Dough roller
- 1 Tart tin (approx. 18 cm diameter)
- 1 Cutting board & knife
- 1 Baking paper & baking weights
Ingredients
For the dough:
- 125 g Flour
- 50 g Butter (cold, diced)
- 30 g Sugar
- 1 Egg yolk
- 1 Pinch Salt
- 1-2 EL Cold water
For the almond cream:
- 50 g ground almonds
- 30 g Sugar
- 1 Egg
- 30 g soft butter
- 1 TL Vanilla extract
For the coating:
- 1 large pear (e.g. Williams Christ)
- 1 EL Lemon juice
- 1 TL Sugar
Preparation
Prepare the dough:
- Mix the flour, sugar and salt in a bowl.
- Work in the cold butter cubes until the mixture is crumbly.
- Add the egg yolk and cold water, knead quickly to form a dough.
- Wrap the dough in cling film and chill for 30 minutes.
Make the almond cream:
- Mix the soft butter with the sugar until creamy.
- Stir in the egg and vanilla extract.
- Fold in the ground almonds.
Assemble the tart:
- Roll out the chilled dough and place in the greased tart tin.
- Blind bake with baking paper and baking weights for 10 minutes at 180°C.
- Pour the almond cream onto the dough and smooth it out.
- Cut the pear into thin slices, drizzle with lemon juice and arrange on top of the cream.
- Sprinkle with sugar and bake for another 20-25 minutes.
Serve:
- Allow to cool slightly and enjoy with a glass of sweet wine.
Recommended side dishes
- Fresh berries (e.g. raspberries or currants)
- Vanilla ice cream
- Lightly whipped cream with cinnamon
Nutritional values per portion
Calories: 480kcalCarbohydrates: 55gProtein: 8gFat: 25g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
