Amandine says ‘This pear and almond tart is one of my favourites. Actually, my name is Amandine and, in France, Tartlet Amandine is a small pastry tart with an almond cream so I’m just born to like it.’
‘This version is made from a really nice feuilletine, with an almond paste and some lemongrass - everything I like really! To me, puff pastry is one of the most amazing things you can find in a kitchen. It’s stunning. You can do almost everything with it. It has the right balance between buttery, crunchiness and, texturally, it’s amazing.’
100g Almond powder
100g + 30g Sugar
100g Butter, softened
150g Olive oil
1 Whole egg + 1 yolk (room temperature)
300g Readymade puff pastry
1. Thinly roll the puff pastry (3mm) and let it rest in the fridge.
2. Mix the butter with the sugar with a whisk until creamy. Add the egg followed by the almond powder.
3. Cut a large square of dough (this is the shape of the tart). Put it on a baking tray lined with baking paper.
4. Spread the prepared almond paste on top of the pastry.
5. Slice the pears (5mm thick) and cut them into rounds with a small cutter (4 cm).
6. Use the same ring to cut the leftover pastry.
7. Cover the almond cream with the pear and the pastry rounds in line.
8. Brush the dough with a bit of egg yolk and sprinkle over some sugar.
9. Bake at 180°C for 20/25mins.
Amandine Chaignot is the Executive Chef at The Mirror Room restaurant in Rosewood London Hotel.