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Pear and Almond Cream Tart
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.