I love a tart au poire, crusty outside and moist and soft inside! You can make your own pear compote, but it still tastes good with a canned pear.
Basically when you make this basic almond tart, you simply add sliced pear after adding almond cream and bake it. Then finish with apricot syrup at the end. You can do the same with a canned apricot, and in this case, you don’t need to slice.
Link to the almond tart recipe- http://www.momokoto.com/2020/04/18/basic-sweet-tart-crust-and-almond-cream-filling/
Ingredients
All ingredients from Basic Sweet Tart Crust and Almond Cream Filling
1 can of pear compote, sliced in 5mm
For syrup,
2 tablespoons of apricot jam
1.5 tablespoon of water
Instruction
1. Follow all of instruction of Basic Sweet Tart Crust and Almond Cream Filling. After adding almond cream in the tart crust dough, place sliced pear.
2. Bake it for 20-30 mins, or until it is baked.
3. While baking, make syrup. Add apricot jam and water into a small pot. Turn on the heat, mixing well. Then turn off the heat. No need to be boiled, as long as it is combined, it should be good.
4. When the tart is baked, take it out from the oven and let it cool for 20-30 mins or so. When it is cool, take the tart out from the pan, and brush the syrup.