Pear Almond Tart Recipe

Name: Pear Almond Tart Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 1 ¼ cup (150 g) flour; 1 tablespoon (12 g) sugar; ½ teaspoon (5 ml) salt; 8 tablespoon (120 g) cold unsalted butter; 1 egg yolk; 3-4 tablespoon (45ml-60 ml) ice water; 7 oz (196 g) almond paste; 8 tablespoon (120 g) unsalted butter, room temperature and soft; ¼ cup (50 g) sugar; 2 eggs; 1 teaspoon (5 ml) almond extract; ¼ teaspoon (1.25 ml) salt; 1/3 cup (40 g) of flour; 8 pear halves, jarred or canned; 1 tablespoon (15 ml) sliced almonds, for garnish; 1 tablespoon (15 ml) apple jelly, for garnish; 2 cups (480 ml) heavy cream; 2 tablespoon (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing); 1 teaspoon (5 ml) vanilla extract

16 steps

Prep:1h 30minCook:45min

A great Pear Tart Recipe for holiday entertaining. A delicate crust mixed with rich almond paste and tender pears combines for a winner of a holiday dessert!

Updated at: Sat, 17 Feb 2024 10:44:21 GMT

Ingredients

8 servings

1 ¼ cupflour

12gsugar

5mlsalt

120gunsalted butter

45mlwater

120gunsalted butter

room temperature and soft

¼ cupsugar

2eggs

5mlalmond extract

1.25mlsalt

⅓ cupflour

8 spear halve

jarred or canned

15mlalmonds

sliced, for garnish

15mlapple jelly

for garnish

480mlheavy cream

13gpowdered sugar

confectioner’s sugar, or icing sugar, all the same thing

5mlvanilla extract

Instructions

Step 1

To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.

Step 2

Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1 tablespoon more water. If too sticky add 1-2 tablespoon more flour.

Step 3

Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.

Step 4

Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.

Step 5

Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.

Step 6

Pop tart in freezer while you make the filling.

Step 7

Preheat oven to 350F (176C).

Step 8

To make the Filling: In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.

Step 9

Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scraping down bowl as needed.

Step 10

Remove tart tin from the freezer and pour the mixture into the center, smoothing out to the edges with a spatula.

Step 11

Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise, pears take a long time to cook if using fresh and pastry will be done before the pears are soft.

Step 12

Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.

Step 13

Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.

Step 14

Remove tart from the tin, place on a cake stand and “ta da!”

Step 15

For whipped cream combine all ingredients in a large bowl and whip on high until soft peaks form.

Step 16

Cut into wedges and serve with whipped cream. Enjoy!!

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