Pear Almond Tart

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I think tarts are an under appreciated art form. The sweet, tender crust is the perfect frame for just about any filling. This one has poached pears laying in a bed of almond cream and surrounded by toasted almonds. The flavor combination is classically French and looks sophisticated enough to be served at any special occasion. But, it’s really quite simple to create and there’s no reason not to have it on a Tuesday or for breakfast or as an after school snack. 

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Poached Pear and Almond Tart

Tart dough from SWEET by Helen Goh and Yotam Ottolenghi

2 1/3 cups (300g) all-purpose flour

3/4 cup (90g) confectioners’ sugar

1/4 teaspoon salt

3/4 cup, plus 2 tablespoons (200g) unsalted butter, cold, cut into small pieces

1 teaspoon lemon or orange zest

1 yolk

2 tablespoons water (more if it isn’t coming together)

Mix the flour, sugar and salt together in a food processor. Add the butter and pulse until the butter is cut into the flour and you can no longer see pieces. The flour will still powdery. Add the yolk and water, mix until the dough comes together. Pour it onto the counter and knead until it is a smooth ball. Wrap and refrigerator until it is well chilled, at least an hour. Can be made 2 days in advance or frozen for up to a month.

4 Poached Bosc or Bartlett Pears (there are only 3 in this tart and I think it needed one more)

1 cup almond cream (frangipani)

1 cup toasted almonds, crushed

1 tablespoon sugar for dusting over the top

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Roll out the tart dough to fit a 9-inch tart pan and blind bake it until golden brown (you can see directions on rolling and blind baking here).

Preheat oven to 350°F

Fill the baked shell with almond cream. Slice the poached pears in half (leaving the stem on), make thin slices of pears, leaving them together, so you can still see their form. Place them over the almond cream. Sprinkle the toasted almonds around the edge, dust the whole tart with the sugar and bake until the almond cream is puffed and golden.

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This was my Thanksgiving dessert offering this year. Along with the tart I served Poached Pear Ginger Cake and Caramel Apple Pumpkin Pie.

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