Pear and Almond Cream Tart

Name: Pear and Almond Cream Tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 serving
Ingredients: 7 ounce all-purpose flour; 4 ounce butter; 2-3 tablespoon water; ¾ cup almonds; ¼ cup sugar; 5 tablespoon butter; 1 egg; 1 egg white; ½ teaspoon almond extract; 1 tablespoon water; 4 tablespoon apricot jam; 3 pears; lemon juice

User Reviews

4.4

15 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings
6
Calories
573 kcal
Course
Dessert, Baked Goods
Cuisine
American

Pear and Almond Cream Tart

Joseph Powell

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This Pear and Almond Cream Tart is a symphony of flavors and textures that promises a gourmet dessert experience. Each bite combines the delicate sweetness of ripe pears, the nutty richness of almond cream, and the crumbly perfection of shortcrust pastry, creating a dessert that's both visually stunning and irresistibly delicious.

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Ingredients

Servings

Shortcrust Pastry

7 ounce all-purpose flour
4 ounce butter cold
2-3 tablespoon water cold

Almond Cream Filling

¾ cup almonds blanched
¼ cup sugar
5 tablespoon butter
1 egg whole
1 egg white
½ teaspoon almond extract

Glaze

1 tablespoon water
4 tablespoon apricot jam

Pears

3 pears peeled and cored
lemon juice

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Instructions

To make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you're ready to use it.
Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan.
Preheat the oven to 375℉ and place a baking sheet in the oven.
In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add sugar, the egg and the egg white, almond extract and mix well.
Pour the almond cream into the pastry shell.
The pears need to be pealed and cut in half, then remove the cores and rub them with the lemon juice. With the pear halves cut side down on a cutting board, slice them thinly crosswise.
Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves.
Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown.
In a small sauce pan heat the water or brandy and jam, then use this to brush the top of the hot tart to glaze it.
Serve at room temperature.

Notes

Ensure the butter for the shortcrust pastry is cold for optimal results.
Lemon juice prevents the pears from browning quickly; rub immediately after cutting.
Glazing with the apricot jam provides a shiny finish, enhancing the tart's appearance.

Nutrition Information

Show Details

Serving 1serving Calories 573kcal (29%) Carbohydrates 60g (20%) Protein 9g (18%) Fat 35g (54%) Saturated Fat 17g (85%) Cholesterol 93mg (31%) Sodium 30mg (1%) Potassium 293mg (8%) Fiber 6g (24%) Sugar 24g (48%) Vitamin A 857IU (17%) Vitamin C 5mg (6%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 573 kcal

% Daily Value*

Serving	1serving
Calories	573kcal	29%
Carbohydrates	60g	20%
Protein	9g	18%
Fat	35g	54%
Saturated Fat	17g	85%
Cholesterol	93mg	31%
Sodium	30mg	1%
Potassium	293mg	6%
Fiber	6g	24%
Sugar	24g	48%
Vitamin A	857IU	17%
Vitamin C	5mg	6%
Calcium	74mg	7%
Iron	3mg	17%