Mulled pear tart

Mulled pear tart

Total: 2 hr | Active: 45 min.
Nutritional value / piece: 551 kcal
, Fat: 39 g
, Carbohydrate: 38 g
, Protein: 9 g
Crème d'amande or French almond cream is an emulsion made from butter, ground almonds, sugar and eggs, and I love to use it when I'm baking. Whether that's in a Three Kings' cake on 6 January or as a juicy, aromatic base for fruit tarts in summer. In this tart, I've covered the almond cream with pears poached in spiced mulled wine. The result is a festive tart that is perfect for tea time during the colder months.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 dl red wine
2 tbsp sugar
1 organic orange, zest peeled with a peeler, use all of the juice
2 cardamom pod, crushed
1 vanilla pod, cut lenghtwise, seeds scratched out
1 cinnamon stick
1 bay leaf
1 star anise
1 clove
¼ tsp nutmeg
3 pear, peeled


150 g white flour
½ tbsp sugar
½ tsp salt
120 g butter, cut into pieces, cold
½ dl water, chilled

Almond cream

120 g butter, soft
80 g sugar
1 parcel bourbon vanilla sugar
2 egg, beaten
180 g shelled ground almonds
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One tart tin (approx. 28 cm in diameter)

How it's done

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Pour the wine, sugar, orange zest and juice into a pan along with all the other ingredients up to and including the nutmeg, bring to the boil. Add the pears, simmer over a low heat for approx. 10 mins. until just soft, turning once. Cover the pears and leave to cool in the poaching liquid.


Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.

Almond cream

Beat the butter with the sugar and vanilla sugar until light and creamy. Mix in the eggs and almonds.


Roll out the dough on a sheet of baking paper (approx. 32 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, spread the almond cream over the base of the tart. Remove the pears from the mulled wine, drain, set aside the mulled wine. Halve and core the pears, cut crosswise into thin slices and arrange on top of the almond cream.


Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tart from the tin, leave to cool on a rack.


Reduce the reserved mulled wine to a syrupy consistency for approx. 15 mins., brush the pears with the syrup.

Good to know
Tip: Prepare the pears the day before and leave them to infuse in the poaching liquid in the fridge. This will give them an intense colour.

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Fotografin Claudia Link, Foodstyling Katja Rey


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