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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