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You are here: Home / Fare / Good Eats: Pear & Almond Tart

Good Eats: Pear & Almond Tart

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While flipping through an old cookbook today we came across this amazing dessert. Of course it caught our eye, the main ingredient being Pears– you know we love anything pear related. We gave it a go this Sunday while visiting family and let us tell you–it is so so scrumptious you will be in heaven taking that first bite! Perfect for summer gatherings, this light and fluffy tart will satisfy that sweet craving and looks oh so pretty too.
…Ingredients for Pastry…
  • 1 3/4 cups flour
  • pinch of salt
  • 125g of butter (about 3 ounces)
  • 1/3 cup of icing sugar (powdered sugar)
  • 2 egg yolks

 

 …pulse flour, salt, and butter in a food processor…
…add sugar and egg yolks and pulse further…
 …remove mixture from bowl, roll into a ball and place into plastic wrap…
…place tart pastry mixture into fridge and chill…
…Ingredients for Tart filling…
  • 200g of soft butter (about 7oz)
  • 1 level cup of icing sugar (fine granulated sugar)
  • 2 x 100g packets of whole blanched almonds (a little over 1/2 cup)
  • 2 eggs
  • 1 teaspoon of vanilla
  • 4 ripe pears, peeled and quartered

 

 …to learn how to blanch almonds click here…
…adapted from The Shiksa in the Kitchen…
 …cream the butter and sugar for the filling until mixture is pale and light…
 …in a food processor, chop almonds until fine…
 …add almonds to the butter and sugar mixture, blend well…
…add the eggs one at a time…
…lastly, add the vanilla…
…remove chilled pastry mixture from fridge…
…roll out mixture, place over greased tart dish and press evenly along sides and base…
…trim along edges…
…bake blind for 15 minutes at 350 degrees Fahrenheit…
…remove from oven and cool…

 

…place pears cut side down on pastry…

 

…pour almond mixture over pears…
…bake for 40 minutes at 300 degrees Fahrenheit…
(you may have to bake a bit longer, we baked our tart for an additional 60 minutes covered to make tart firm)
…remove your unbelievably delicious pear tart from oven…
 …spoon a heap of whipped cream on top of your slice…
…ENJOY!…
…recipe adapted from Class Act, elegant eating, easy to achieve…
Written By, Judy Druck & Linda Nathan

 

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