Sunday, March 08, 2009

Tarte Amandine Aux Fruits

One of my readers asked for a recipe for the tarte amandine that I made for Ken's birthday. I'm only too happy to oblige. Ken found the recipe on a French recipe site, I think. The first time I made this (link) I sliced the fruit, pears in that case, and arranged them on top of the filling.

Ready to go into the oven.

The second time, I used canned peach halves (link) and pressed them directly into the filling. The third time (link), I used pears again, but pressed the unsliced halves directly into the filling. Here's the recipe:

Tarte amandine aux fruits

Pre-heat your oven to 180ºC (350ºF)
Cream together until light and fluffy:
  • 100 g softened butter
  • 100 g granulated sugar
  • 2 lightly beaten eggs
  • 100 g finely ground almonds (almond powder)
  • 25 g all purpose flour, sifted
  • 10 cl fruit liqueur (your choice)
Line a buttered tart pan with:
  • 1 standard pie crust
Blind-bake the crust and let it cool slightly. Add the filling to the baked crust. Press into the filling:
  • Canned fruit halves (peaches, pears, apricots) or fresh ripe fruit halves
Use enough fruit to fill up whatever size pan you are using. Bake for approximately 30 minutes. After the first 20 minutes, glaze the fruit with:
  • apricot (or other fruit) glaze (press a few tablespoons of apricot jam through a sieve and heat in the microwave until it thickens a bit. If it's too thick, add a dash of the fruit liqueur or water).
Continue baking until done. Let cool. Serve.

The glazed and finished tart.

For a pear tart, you can use pear liqueur (poire williams). For any fruit, you can use always use kirsch (cherry liqueur).

If your fresh fruit isn't quite ripe, you could poach the halves in a bit of syrup prior to making the tart.

You can also use a sweet crust (pâte sablée) instead of a standard pie crust.


  1. We just found the recipe on the web. It is:

    Tarte amandine aux poires

    and it's in French.

  2. This reader says merci beaucoup!! It really just looks heavenly.

    Do you pulverize the almonds yourself, or can you buy almond powder there?

    (yikes... our crazy weather has now turned dangerous... a tornado is moving through in the counties just south and west of St Louis, so we're on a "watch" up here, and expecting possibly very large hail later... but it's gorgeous out right now!)


  3. Thanks from an almond nut.

    My word verification is disses, something, I rarely do.

  4. Yes, please. A large slice with some custard or cream, please. And a tea....with honey and milk.

  5. Oh, and Walt... you pre-bake your crust? The recipe Ken linked to didn't mention doing that, but if you have best results doing so, that must be best. Yummmm!


  6. Looks yummy. I came over from Urspo's place. Nice blog! I'm tempted to try some of your recipes.

  7. MMmmm... Birthday pie. You people in France know how to celebrate.

  8. judy, we buy poudre d'amandes in the supermarket. And yes, I pre-bake the crust. I think it makes it crisper and not soggy on the bottom.

    carolyn, I just did the disses this morning. ;)

    lewis, coming right up!

    doug, thanks for coming by!

    mark, we give it a good try!

  9. Perfect! A new recipe to try just in time for Ray's birthday (a week after Ken's). It looks so incredibly yummy I'm sure he'll forgive me for skipping the chocolate this year. Thanks.



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