Almond Pear Tart
User Reviews
5
Almond Pear Tart
Description
This tart begins with preparing a classic pie crust from flour, cold butter, salt, sugar, and ice water, processed and chilled before rolling out. Only half of the dough is used for this recipe, with the remainder suitable for freezing and later use. After shaping the crust in a tart pan and chilling, the almond filling is made by creaming butter and sugar, then adding salt, egg, and almond extract. Almond flour and a bit of all-purpose flour are incorporated to give structure and almond flavor.
Thinly sliced pears are laid over the almond cream, typically sliced thin from unpeeled pear 'cheeks' for texture and appearance. The tart is baked at 375°F until golden and set. The finished tart can be optionally dusted with powdered sugar for sweetness and presentation.
This tart balances the nutty richness of the almond cream with the fresh, slightly crisp pear slices, delivering a refined dessert with a tender crust. Freezing extra crust dough allows for convenient future tart baking.
Ingredients
pie crust (makes 2)
- 2 1/2 cups all-purpose flour
- 1 cup butter unsalted, cold, cut into pieces
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup water ice
for the tart filling
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 egg large
- 1 tsp almond extract
- 1 cup almond flour
- 1 Tbsp all-purpose flour
- 2 pear medium, sliced thinly
- 2 Tbsp powdered sugar for dusting on top of the finished tart, optional
Instructions
- To make the pie crusts, add the flour, butter, salt, and sugar to the bowl of a food process and pulse until there are no large chunks of butter left (small pieces are fine)
- Slowly add in the ice water, and continue to pulse until the dough comes together into a single clump. Remove from the food processor, divide in half, and refrigerate until ready to use. (You'll only need 1/2 of the dough for this recipe, so I like to wrap the second one tightly in plastic wrap and freeze it to use later. It freezes perfectly!)
- Preheat oven to 375F. Roll out your tart dough into a circle about 1/4 inch thick, and fit it into your 10-inch tart pan with removable bottom. Set the crust in the refrigerator while you make the filling.
- In the bowl of a stand mixer with the paddle attachment (or with electric beaters), cream together the butter and sugar until light and fluffy. Add the salt, egg, and almond extract and mix well to combine.
- Finally add the almond flour and the all purpose flour and mix until combined.
- Spread the almond mixture evenly into the bottom of your pie shell. It helps to dollop the filling evenly across the surface of the pie crust before spreading it out.
- Add the sliced pears on top of the almond filling, arranging them any way you like. I took groups of 6-9 thin slices, fanned them out slightly, and pressed them gently into the filling.
- Bake for about 35 minutes. The filling should be puffed up and golden brown. I tented mine with a piece of aluminum foil for the last 10 minutes of baking to keep it from getting too brown on top.
- Remove from the oven and allow to cool before dusting with powdered sugar.
Notes
- Slice pear 'cheeks' thinly without peeling to maintain texture and appearance.
- Use only half of the prepared pie crust dough; the remaining half freezes well for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 330mg | 14% |
| Potassium | 89mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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