Almond Pear Tart

I dared t bake a tart from scratch and although not perfect I would say that I succeeded.   I decided to do this tart because it has two things I love, pears and almonds.  A delicious combination straight from the heavens.

Pears are one of my favorite fruits.   I like them both when they are still a little green and firm and even more when they are tender and juicy.   They get so juicy it is necessary to have a napkin on hand or risk the nectar drizzling all down your chin.

Almond are extremely versatile, you can eat them raw, roasted, blanched, candied, in almond butter, almond milk and in countless amounts of desserts and pastries.  The flavor of an almond is unmistakable and I find incredibly refreshing.  Every almond dessert that I have had has always been delicate and has a light perfumed scent to it that is inviting and beckons to be devoured.

This tart delivered, the pears were tender, the crust was delicate and the filling was delectable.  I confess it was my breakfast.  It can pass as a fruit and nut breakfast, right? 😀

Remember those almonds I blanched over the weekend.  This is when they come in handy.   Put blanched almonds into a food processor and pulse for a second about five times.

Pulse the almonds it until you get a fine ground almonds, add flour and pulse to combine.

Add softened butter and softened sugar, until creamy.

Add and egg and mix until smooth. Refrigerate filling for at least 3 hours or up to 2 days.

Now let’s move on to the crust.  In the food processor combine flour, powder sugar and salt, pulse 1 or 2 times to combine the ingredients.  Add 1/2 cup of cold butter cut in pads.

Pulse processor about 5 times or until the mixture resembled parm cheese.

In a small bowl beat together egg yolks, cream and almond extract.  With the processor running, drizzle in beaten egg yolks, cream & almond extract mixture.

Pulse just until the mixture comes together in clumps.

Turn the dough out on a lightly floured surface.  Working quickly press the dough into a ball.

Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight.

Now we step into a hot tub time machine and travel forward a few hours or 2 days.

On a lightly floured surface roll out the disk from the center out in all directions.  You want to roll out the dough 2-3 inches larger then your tart pan.

When your ready to line the pan with the dough, roll you dough around the rolling pin.

Unroll the dough and center over the tart pan. Lift the edge of the dough and gently press into the edges of the pan, allowing the excess to lay over the top.

To trim the edges, take the rolling pin and roll over the top of the dough to cut off the excess dough.  Keep the scraps in case you need to repair a tear.   Refrigerate the tart shell for 10 minutes in the refrigerator.

Preheat your oven to 375 degrees.  Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes.  Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer.

Cool crust in pan on rack. Reduce oven temperature to 350°F.  Spread almond filling evenly in crust.

Drain canned pears, cut halves crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped.

Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack.

When tart has cooled push pan bottom up to remove tart, dust with powder sugar.

Cut into yummy delicious slices and serve.  I cut mine down the center of the pears to get pears on every slice.

Print Recipe

Almond Pear Tart (Adapted from Bon Appetit & Williams-Sonoma Tools & Techniques)  Makes for one 9 1/2 inch tart

Crust

• 1 1/4 cups flour
• 1/2 cup powder sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter
• 2 lg egg yolks
• 1 Tbs heavy cream
• 1 tsp almond extract

Almond Filling

• 1/2 cup blanched almonds
• 1 tablespoon all purpose flour
• 7 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 large egg

• Canned Pears halves
• Powdered sugar (optional)

Almond filling:

Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.

Crust:

Now let’s move on to the crust. In the food processor combine flour, powder sugar and salt, pulse 1 or 2 times to combine the ingredients. Add 1/2 cup of cold butter cut into pads.  Pulse processor about 5 times or until the mixture resembled parm cheese.  In a small bowl beat together egg yolks, cream and almond extract.  With the processor running, drizzle in beaten egg yolks, cream & almond extract mixture.  Pulse just until the mixture comes together in clumps.   Turn the dough out on a lightly floured surface. Working quickly press the dough into a ball.  Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight.

Tart:

Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.

Spread almond filling evenly in crust. Drain canned pears, cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.