• 300 g of shortcrust pastry
• 8 firm and flavorful apples or 8 pears (Comice or Passe Crassane)
• 150 g of crème fraîche
• 100 g of almond powder
• 60 g of castor sugar
• 2 tablespoons of Amandine
• 25 g of slivered almonds
Cut the apples or pears in half, core and peel them.
Prepare Amandine cream by simply mixing all of the ingredients.
Spread the pastry and place it in a buttered mold approximately 25 cmin diameter. Put in half of the Amandine cream.
Place the half apples tightly, coat with the rest of the Amandine cream.
Cook 30 to 40 mins. in the oven.
During cooking, grill the slivered almonds in a skillet on low heat, place them over the tart when it comes out of the oven.
Cooking Time: 30 to 40 mins. thermostat 5/6 180°C