Pear-Almond Tart

Name: Pear-Almond Tart
Yield: 1 serving
Ingredients: 6 ounces (170g) almond paste; 2 teaspoons sugar; 2 teaspoons flour; 3 ounces (85g) butter; 1 large egg; a few drops almond extract; 1 1/2 teaspoons rum; 3 poached pears; One pre-baked 9-inch (23 cm) tart shell, at room temperature

User Reviews

0.0

0 reviews

Unrated

Course
Dessert, Others

Pear-Almond Tart

Iris Warren

Report

If your almond paste isn’t very fragrant with the smell of almonds, add a drop or two of pure almond extract to the filling. You don’t want to dump a spoonful in, which would overwhelm the pears, but a tiny bit highlights the almond flavors.

You can use canned pear halves packed in light syrup, and drain them well, in place of the poached pears, if you wish.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

6 ounces (170g) almond paste
2 teaspoons sugar
2 teaspoons flour
3 ounces (85g) butter salted or unsalted, cubed, at room temperature
1 large egg plus one egg white, at room temperature
a few drops almond extract optional
1 1/2 teaspoons rum Calvados, or kirsch
3 poached pears cored, drained and blotted dry, then cut into 1/2-inch (2 cm) slices
One pre-baked 9-inch (23 cm) tart shell, at room temperature

Add to Shopping List

Instructions

Preheat the oven to 375F (180C). Set the pre-baked tart shell on a baking sheet.
In a stand mixer, or by hand, beat the almond paste with the sugar and flour, until smooth. Some almond pastes may be drier than others. If yours is dry, just mix until the almond paste is finely-broken up.
Gradually beat in the butter, until smooth, then beat in the egg and the egg white, the almond extract, and the liquor.
Spread the almond filling evenly over the tart shell
Fan the pears out evenly over the almond filling, then press them in slightly.
Bake the tart for about 40 to 45 minutes, or until the almond filling between the pears has browned.
Cool slightly before serving, or serve at room temperature. Glaze, as desired.

Notes

Variations: To make a Pear & Cherry Almond Tart, embed 25 candied cherries, sweet or sour, into the almond paste, before you fan the pears out over it. I advise against using very sweet store-bought candied cherries, although the Fabbri ones from Italy are scrumptious.
Another variation is to sprinkle the tart with 3 tablespoons of sliced almonds before baking.
You can also use poached quince in place of the pears.
Note: I’m a fan of Love’n Bake almond paste, which is produced by a company that makes almond paste for professionals. However I’ve used brands available in supermarkets, which are fine to use.
Storage: The almond filling can be made up to one week before and kept refrigerated. It can also be frozen, for up to one month. Once baked, the tart can be kept at room-temperature, covered, for up to three days.