Pear Almond Tart
User Reviews
5
Pear Almond Tart
Description
The Pear Almond Tart recipe begins with preparing a shortcrust pastry dough combining all-purpose flour, sugar, salted butter, and cold water to form a pliable dough that is rolled out and fitted into a tart pan. The dough chills before rolling to relax gluten and prevent shrinkage during baking. The filling consists of softened butter creamed with sugar, eggs, ground almonds, flour, and vanilla, forming a smooth almond cream known as frangipane. Ripe pears are peeled, cored, and sliced into thick wedges to layer on top of the almond filling.
Baking the tart allows the almond cream to set and lightly brown while the pears soften but keep their shape. The result is a dessert with a crisp pastry shell, creamy nutty filling, and tender fruit topping. It is commonly served warm or at room temperature, sometimes paired with vanilla ice cream for added richness.
When making the dough, care should be taken not to add too much water to keep the crust tender and prevent it from becoming hard after baking. The tart pan should be prepared with butter and flour to help release. The process's chilling and resting stages contribute to a flaky crust and an even bake.
Ingredients
For the pastry dough
- 1 1/2 cups all-purpose flour plus more for the pan and the work surface
- 2 teaspoons granulated sugar
- 7 tablespoons butter chilled and cubed, plus more for the pan, unsalted
- 1/2 teaspoon salt
- 4 to 6 tablespoons water cold
For the pear and almond filling
- 7 tablespoons butter at room temperature, unsalted
- 1/2 cup granulated sugar
- 2 large egg
- 1 cup (3 1/2 oz) ground almonds or almond meal
- 2 tablespoons all-purpose flour
- vanilla seeds from ½ bean pod or 1 teaspoon extract
- 1 to 2 pear peeled, cored, and thickly sliced into wedges, ripe
- vanilla ice cream homemade or store-bought, to serve
Instructions
Make the pastry dough
- Place the flour, sugar, butter, and salt in a food processor and pulse until the mixture is just combined (somewhere between 5 and 10 pulses). Add 4 tablespoons water and pulse just until the dough holds together. If necessary, add more water, 1 tablespoon at a time, and pulse just until the dough begins to clump when squeezed with your fingers.
- Wrap the dough in waxed paper and refrigerate for 30 to 60 minutes.
- Let the dough rest at room temperature for about 10 minutes. Butter and lightly flour an 13-by-4-inch (33-by-10-cm) tart pan with a removable bottom or an 9-inch (23-cm) round tart pan with a removable bottom.
- Roll out the pastry dough on a floured work surface to a circle slightly larger than the tart pan. Transfer the dough to the pan, allowing the excess to hang over the edges of the pan. Gently press the dough into the pan. Roll a rolling pin over the top, using the edge of the pan as a cutting surface, and let the excess pastry fall away. Refrigerate for at least 30 minutes.
- Preheat the oven to 400ºF (200ºC).
- Prick the pastry all over with the tines of a fork, line it with parchment paper, and fill with baking weights. Bake for 15 minutes, then remove the parchment and weights and bake for 10 to 15 minutes more, until uniformly golden with no shiny spots remaining. Let cool to room temperature before filling.
Make the pear and almond filling
- Decrease the oven temperature to 375°F (190°C).
- In a bowl, combine the butter and sugar and beat with a handheld or stand mixer until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the almonds, flour, and vanilla seeds or extract and mix just until combined.
- Spoon the filling into the partially baked pastry shell and smooth the surface.
- Arrange the pear slices on top of the almond mixture. Bake for 25 to 35 minutes, until puffed, golden, and almost dry to the touch. Let cool slightly before slicing. Serve warm with vanilla ice cream.
Notes
- Be careful when adding extra water to the dough; adding too much can result in a hard crust after baking.
- Chill the dough before rolling to prevent shrinkage and develop a tender, flaky crust.
- Lightly butter and flour the tart pan to ensure easy removal after baking.
- Use ripe pears peeled and cored for best texture and flavor in the tart filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 606kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 223mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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