The best delicious Pear Almond Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pear Almond Tart recipe today!
Hello my friends, this Pear Almond Tart recipe will not disappoint, I promise! Made with simple ingredients, our Pear Almond Tart is amazingly delicious, and addictive, everyone will be asking for more Pear Almond Tart.
What Makes This Pear Almond Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pear Almond Tart.
Ready to make this Pear Almond Tart Recipe? Let’s do it!
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-PASTRY-
1 1/2 c Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1 Egg yolk
5 tb Ice water
Butter; softened
-GLAZE-
1/2 c Apricot preserves
2 tb Dark rum
FILLING
1/2 c Finely ground almonds
1/2 c Sugar
1 tb Flour
9 Firm, ripe pears
— (preferably Anjou)
— peeled, halved lengthwise
— and cored
To make pastry, put dry ingredients and lemon peel in bowl of food
processor fitted with metal chopping blade; process just to mix. Add
butter and cut into small pieces; process just until mixture resembles
coarse meal. Add egg yolk; process just until blended. With processor
running, quickly add ice water. Process several seconds until pastry
forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap;
chill at least one hour.
Butter a 10-inch quiche pan with a removable bottom. Roll pastry out
slightly larger than pan. Carefully lift pastry to pan and gently press
against bottom and sides. Trim edges; prick bottom and sides with fork.
Chill for 1/2 hour.
Line pastry-filled pan with a circle of foil, pressing it gently against
pastry. Fill liner with uncooked rice or dried beans to weight. Bake in
preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans
(save for future pastry baking). Bake crust 5 minutes longer; cool on
rack.
To make glaze, heat preserves and rum over low heat, stirring. Strain,
brush tart shell with 2 tablespoons glaze. Reserve remainder.
To make filling, stir together almonds, sugar, and flour; sprinkle over
glazed shell. Slice 12 pear halves crosswise. (Do not separate the
slices. -KM) Place sliced halves in circle over almond mixture in shell.
Chop remaining pear halves, use to fill spaces between sliced pears.
Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush
with remaining warm glaze.
Serve at room temperature.
Yields
1 10″ tart
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