Today we're going to make another French recipe from the Sarthe orchards : Jean-Franck's tart. A recipe from Julie's Frenchy Cookbook, taken from the episode on the Country of Le Mans. This tart serves 6 and can be made as a dessert or a four-hour meal.

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Shortcrust pastry:

  • 180 g of flour
  • 150 g of butter
  • 1 tablespoon cream
  • 1 egg
  • 40 g almond powder
  • 60 g icing sugar
  • Chopped almonds
  • For the almond and hazelnut cream:
  • 150 g peeled almonds
  • 150 g of hazelnuts
  • 150 g of soft butter
  • 2 Eggs

For the almond paste:

  • 100 g peeled almonds
  • 2 heaped teaspoons caster sugar
  • 1 teaspoon of honey
  • 2 egg whites


  • 3 to 4 Williams pears
  • 3 to 4 white peaches (depending on size)

Wine caramel:

  • 50 g of sugar
  • 1 teaspoon lavender honey
  • 1 tablespoon cream
  • 1 glass of Jasnières moelleux
  • 80 g of butter
  • Icing sugar


  • Prepare the homemade shortbread pastry: Sand the flour and butter, add the eggs, cream, sugar, almonds and almond slivers. Blend briefly. Wrap the ball in cling film and chill for at least 1 hour.
  • Meanwhile, prepare the almond-hazelnut cream: Blend 150g of raw almonds with the hazelnuts to a fine powder. Pour the mixture into a bowl and add the softened butter. Mix well. Set aside.
  • Prepare the raw almond paste: Blend 100g of peeled almonds (in boiling water) to a fine powder and add the light sugar, honey and egg whites. Blend everything together. Fold the mixture into the almond-hazelnut cream.
  • Remove the shortbread dough from the fridge. Place on greaseproof paper and roll out. Make sure the pastry is thick enough to hold up to baking. Prick it and place it in a tart tin with a removable base. Trim the excess pastry. Pour in the almond and hazelnut mixture. Chill while you prepare the rest of the recipe.
  • Prepare the dry caramel: in a frying pan over medium heat, melt the sugar until it becomes caramel. Stir to obtain an even colour. Add the butter, honey and cream. Stir until the caramel is smooth. Then add a glass of sweet white wine. Remove from the heat.
  • Peel the pears and peaches and cut into strips. Arrange them in alternating rows. Brush with melted butter and sprinkle with icing sugar. Place in the oven for 5 minutes at 200°C, then bake for 35 minutes at 180°C.
  • Leave the tart to cool for a few hours and serve with the caramel.

So, what do you think about this French recipe from the Sarthe ?

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