Manon Lagrève's pear and tonka bean tart
Looking for the perfect end to an autumn dinner? This almond, pear and tonka bean tart is it. Follow our tips for a beautiful dessert.
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Ingredients
- 100g salted butter, at room temperature, diced
- 2 tsp caster sugar
- 175g plain flour, plus extra to dust
- 1 medium free-range egg yolk
- 2 tbsp whole milk
- 120g salted butter, at room temperature
- 90g caster sugar
- 2 medium free-range eggs
- 120g ground almonds
- ½ tonka bean, finely grated (see Know-how)
- 1 tsp plain flour
- 4 ripe pears (3 if large)
- Flaked almonds to scatter
- Icing sugar to dust
- You’ll also need
- 23cm-25cm fluted tart tin
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