Pear Almond Paste Tart Recipe

Instructions bake mode prevent your screen from going dark as you follow along preheat the oven to 350 f to make the crust beat together the sugar butter salt and flavorings add the flours stirring to make crumbs that cling together when squeezed press the crumbs into the bottom and up the sides of a 4 1 4 x 13 3 4 tart pan prick

3 poached pears cored drained and blotted dry then cut into 1 2 inch 2 cm slices one pre baked 9 inch 23 cm tart shell at room temperature preheat the oven to 375f 180c set the pre baked tart shell on a baking sheet in a stand mixer or by hand beat the almond paste with the sugar and flour until smooth

Place your pear tart in a 300f 148c degree oven for 45 minutes the tart is done when the filling is browned and puffed up the finishing touch is to brush each pear with apple jelly or any jelly that is clear microwave the jelly for a few seconds in the microwave and then brush it onto the pears for a pretty shine

8 bake the shell for 8 to 9 minutes with pie weights or beans blind baking and then another 7 to 10 minutes longer for a fully cooked shell for the frangipane 1 beat the egg and egg yolk

Step 1 bring 4 cups water sugar and lemon juice to boil in large saucepan over medium high heat stirring until sugar dissolves add pears reduce heat to medium and simmer until pears are very

Put the crust in the freezer to chill for a half hour preheat the oven to 375 f beat together the almond paste and sugar to break it apart beat in the butter mix in the egg flour salt and almond extract and beat until light and fluffy don 39 t fret if there are a few little chunks of almond paste

Beat together 125 g 4oz butter and 125 g 4oz sugar until pale and fluffy gradually beat in eggs then fold in 125 g 4oz ground almonds to assemble the tart carefully remove the poached pears from the poaching liquor with a draining spoon and place them on a wire rack to drain for a few minutes

Remove pears from liquid and cool completely slice each pear into 1 8 inch horizontal slices set aside for the almond cream and tart in a medium size mixing bowl or a mixer use paddle attachment cream butter and almond paste until smooth and free of any lumps add eggs cornstarch and extract mix to combine

Add the eggs almond extract ground almonds and rum spread over this mixture evenly over the tart base using a palette knife or pipe it out in a spiral for a 28cm tin this will look quite thin but it will puff up in the oven and keep your tart golden and crispy preheat the oven to 200 c 180 c fan 400 f gas 6

To assemble the tart preheat the oven to 375ºf 190ºc for a convection oven reduce the cooking temperature by 25ºf 15ºc heat 3 tbsp apricot jam and 1 tbsp water in the microwave for 10 seconds until liquified brush a thin layer of the jam on the bottom of the empty pastry crust to prevent a soggy bottom

Add the salt egg and almond extract and mix well to combine finally add the almond flour and the all purpose flour and mix until combined spread the almond mixture evenly into the bottom of your pie shell it helps to dollop the filling evenly across the surface of the pie crust before spreading it out

Preheat oven to 350 on a lightly floured surface roll out pastry dough and place into tart pan spread pear preserves over the bottom in an even layer pour almond filling over top and spread evenly with a spatula bake until golden and puffed about 40 minutes or until a toothpick comes out clean let cool

Preheat the oven to 375 and place a baking sheet in the oven in a food processor add the blanched almonds and pulse until they are finely ground add the butter and process again until they get creamy add sugar the egg and the egg white almond extract and mix well pour the almond cream into the pastry shell

Directions spray tart pan with bakers spray and preheat oven to 375 if using canned pears make four length wise diagonal slices about 1 8 from top of pear through the bottom so pear slices will fan out if using fresh pears make cuts in same way tossing them in lemon water 2 tablespoons lemon juice mixed with 1 2 cup water

Step 3 peel pears cut each pear in half lengthwise and core slice 1 pear half crosswise into 1 4 inch thick slices press on pear half to fan slices toward wider end slide spatula under pear

For pears bring 4 cups water sugar and lemon juice to boil in large saucepan over medium high heat stirring until sugar dissolves add pears reduce heat to medium and simmer until pears are very tender turning occasionally about 20 minutes cool pears in syrup can be made 2 days ahead

16 cut the cooled pears in half then slice them horizontally to create thin even slices slide a knife underneath the sliced pears and carefully place them on top of the almond cream 17 fill in any gaps with a sprinkling of flaked almonds 18 bake the tart for 35 minutes or until golden brown on top 19

Peel the pears take the cores out and cut them in half length wise slice the pears into ½ inch slices add the almond cream to the tart mold and place the pear slices on top add the almond

Shape dough into a disk cover and chill until firm about 1 hour meanwhile for the frangipane put almond paste sugar and 1 of the eggs into the food processor and purée until smooth add butter zest and vanilla and continue mixing until well combined mix in flour and baking powder then add remaining egg and continue mixing until smooth

In a large bowl combine 3 4 cup sugar and flour add pears and toss to coat spoon over the crust to within 2 in of edges fold up edges of crust over filling leaving center uncovered sprinkle with remaining sugar bake at 450 for 15 minutes or until crust is golden and filling is bubbly sprinkle with almonds bake 5 minutes longer

Note to poach pears peel core and halve pears place in a pot with 1 3 4 cups white wine 3 4 cup water 4 ounces of sugar 1 cinnamon stick vanilla bean split and 4 black pepper corns

Heat oven to 425 f line cookie sheet with cooking parchment paper in 12 inch skillet melt 1 tablespoon butter cook pears in butter 3 minutes or until just tender remove from heat set aside in food processor place 1 4 cup almonds and 1 tablespoon sugar cover process until finely ground

Gently press the dough into the bottom and up the sides of the pan roll the pin over the top of the tart pan to remove the excess dough prick the bottom of the tart shell all over with a fork at 1 inch intervals freeze the dough for 30 minutes meanwhile position a rack in the center of the oven and preheat the oven to 375 f

Making the almond filling in a mixing bowl combine 5 1 2 tablespoons 78 grams of soft butter and 6 tablespoons 75 grams of granulated sugar

Almond meal or almond flour the base of this recipe for frangipane it provides the signature nutty texture and taste as a note almond meal and almond flour are not the same almond meal is made from whole almonds including the skin almond flour is made from blanched almonds with the skin removed so it tends to be fine