Recipe: Pear and Almond Tart

These tarts have an almond shell, almond filling, and then are topped with syrup soaked pears. They do take a bit of work to make but the result is pretty show-stopping and they taste like a really good pear and almond cookie. This recipe makes 4 tartlets, which should be just enough to small one large tart as well.

Pear and Almond Tart
Yields 4
A French style tartlet with the delicious taste of pear and almonds
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Prep Time
3 hr
Cook Time
40 min
Total Time
3 hr 40 min
Prep Time
3 hr
Cook Time
40 min
Total Time
3 hr 40 min
Ingredients
  1. Almond Crust
  2. 85g butter, soft
  3. 40g confectioners sugar
  4. 1 egg
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon vanilla
  7. 90g purpose flour
  8. 120g almond flour
  9. Soaked pears
  10. 1L water
  11. 65g sugar
  12. 1 1/2 tablespoons lemon juice
  13. 2 pears, peeled
  14. Almond Filling
  15. 65g slivered almonds
  16. 15g flour
  17. 30g sugar
  18. 30g butter, room temperature
  19. 1 large egg
Instructions
  1. Make the crust: Mix flour with your almond flour in a large bowl then combine with butter, sugar, egg, salt and vanilla until a wet dough forms.
  2. Wrap in plastic wrap and chill at least 2 hours.
  3. While the dough chills prepare the pears and almond filling.
  4. To make the pears simply boil water, sugar, and lemon juice together in a saucepan over medium-high heat until sugar dissolves.
  5. Add the pears to the sugar water and simmer until the pears are soft but still hold their shape, 15-20 minutes.
  6. Let pear cool completely in the syrup.
  7. To make the almond filling: Blend flour, almond, sugar, and butter and egg in a medium bowl, cover and chill at least 2 hours.
  8. When ready to assemble: Par-bake the dough by diving it into four mini tart pan, pressing dough into the shell, then pricking with a fork and baking for 15 minutes in a 175°C oven.
  9. Cool the shell completely.
  10. Once cooled, fill the shell with almond filling, cut a pear in half and then into thin slices that can be laid over the top of the almond filling. Repeat for all four tarts.
  11. Bake in a 175°C oven until golden brown, about 20-25 minutes.
Adapted from Obsessive Cooking
Adapted from Obsessive Cooking
Mab Made Food http://www.mabdese.net/bento/

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