Pear & Almond Tart
Pear & Almond Tart
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| Yield: | 8 to 10 servings |
Ingredients
Crust
- 1/3 cup sugar
- 5 tablespoons soft butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup (1 3/4 ounces) almond flour or finely ground almonds
Filling
- 3 tablespoons soft butter
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1 tablespoon + 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon almond extract
- 2 large eggs
- 3/4 cup almond flour or finely ground almonds
- 5 canned pear halves in heavy syrup, well drained*; or poached pear halves
- 1 tablespoon melted butter
- 1 tablespoon coarse white sparkling sugar, optional but pretty
- *Save the syrup you pour off the pears to make the sauce below, if you wish. If you don?t plan to make the sauce, feel free to purchase canned pears in water.
Sauce (optional)
- 3 tablespoons Crème Caramel Mix
- 3/4 cup pear syrup
- 3/4 cup heavy cream
Directions
1) Preheat the oven to 350°F.
2) To make the crust: Beat together the sugar, butter, salt, and flavorings.
3) Add the flours, stirring to make crumbs that cling together when squeezed.
4) Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork.
5) Chill the crust in the freezer for 15 minutes, then bake it until it?s just beginning to brown on the edges, 18 to 22 minutes. Remove it from the oven.
6) To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.
7) Beat in the eggs, then add the almond flour, stirring just to combine.
8) To assemble the tart: Spread the filling in the bottom of the crust.
9) Place the well-drained pears on top of the filling, pressing them down gently so the edges are covered.
10) Brush the pears with melted butter and sprinkle with white sparkling sugar, if desired.
11) Bake the tart for 40 to 45 minutes, until the top is lightly browned. Cool slightly before serving.
12) To make the optional sauce: Dissolve the Crème Caramel Mix in the pear syrup. Feel free to spice the sauce with ground cinnamon and a touch of ground cloves or allspice, to taste.
13) Heat the cream to a simmer, and stir in the pear syrup mixture.
14) Bring back to a simmer, and cool. Serve with pear tart.
Yield: 8 to 10 servings.
Reviews
- 03/15/2012
- This was really good, the batter/cake part is dense but not so much so that it seems like a "bar" instead of a cake. Perfect tart for all seasons because you can use any seasonal fruit. I used cherries instead of pears. I will make this again.
- 11/05/2011
- This tart was beautiful and delicious. It made me look like an expert. No one believed I used canned pears.
- 10/12/2011
- I modified this recipe for my gluten free and almond-allergic children by substituting hazelnut flour and gluten free four mix for the almond meal and wheat flour. It was wonderful. The tart pan shown makes for a very nice presentation.
- 09/26/2011
- This tart is very tasty, and just as easy to make. For something a bit different try swapping the Pear for fresh Rasberry's. Just as tasty
- 08/30/2011
- I'd never made a tart and bought the pan because the recipe with it looked so good. I was not disappointed! It was delicious! I'd never poached peers before and found the texture of my pears a little too mushy. I will try it again. My neighbor loved it. I think I'll try it with peaches. Yum! By the way, really easy to make and looked just like the picture with the recipe. KAF never lets me down.
- 08/07/2011
- Fabulous recipe that produces a picture-perfect tart. Looks almost too pretty to slice up and eat--but you'll be glad you did. Although I am a relatively experienced baker, this was my first venture into tarts. The results of this recipe make me wonder why I waited so long. As you would except with a King Arthur Flour recipe, the directions are logically presented and easy to follow. This one is a keeper!
