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Pear and Almond Tart

November 11, 2012 by athomewithrebecka 5 Comments

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Pears are succulent and delicious this time of year, just begging to be nestled in a fragrant almond cream, and housed in a tender pie crust.  Combining all my favorite ingredients from four different recipes, a compilation of flavors resulting in this fabulous tasting, Pear and Almond Tart. 

 

 

 

Pear and Almond Tart

Rebecka Owner At Home with Rebecka
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Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Servings 6

Ingredients
  

  • 6 ounces almond paste
  • 2 teaspoons sugar
  • 2 teaspoons flour
  • 3 ounces butter cubed, at room temperature
  • 1 large egg plus 1 egg yolk
  • ⅛ teaspoon almond extract
  • 1 9- inch pre-baked tart shell at room temperature (I used a store-bought pie crust for this recipe)
  • 3 poached pears
  • 1 ½ cups powdered sugar
  • 1 tablespoon lemon juice
  • 4 cups water

Instructions
 

For the Pears

  • Heat poaching ingredients in a heavy bottom saucepan on medium high heat
  • Peal pears and core, cook in poaching liquid for 30 minutes, or until pears are soft but still firm
  • Drain and remove pears from hot liquid, cool for 15 minutes on paper towel, pat dry pears with a paper towel, cut into ½ inch slices, then cut each slice in half

For the Filling

  • Preheat oven to 375 degrees F
  • In a stand mixer or by hand, beat almond paste with sugar and flour, until smooth
  • Gradually beat in room temperature butter, until smooth, then beat in eggs and egg white, and almond extract
  • Spread almond filling into pre baked tart shell
  • Fan pears over almond filling, starting on the outer tart rim and using the larger pear halves
  • Bake for 45-50 minutes, or until almond filling between pears is slightly browned
  • Cool at room temperature for 30 minutes
  • Glaze tart with apricot jam that has been melted on the stove top or microwave
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

 You might also like my recipe for Philly frangipani

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Reader Interactions

Comments

  1. kitchen flavours

    November 16, 2012 at 7:00 am

    That is one gorgeous tart! And looks delicious! I love using almond paste, though I do not use it often enough, as I cannot find it here, got to make my own.
    Love the beautifully arranged pears, simply gorgeous!

    Reply
  2. Amberr Meadows

    November 13, 2012 at 6:38 am

    That is a gorgeous, delectable looking tart. I'm sure it tastes divine, and the presentation is fabulous. You clearly have a keen culinary prowess 😉

    Reply
    • athomewithrebecka

      November 13, 2012 at 8:54 am

      Amberr, What a lovely thing to say! I really appreciate you visiting my blog and leaving such kind words.

      Reply
  3. Maureen | Orgasmic Chef

    November 11, 2012 at 6:51 pm

    What a beautiful tart. I love the presentation with the stem in the middle. Now why didn't I think of that before? 🙂

    Reply
    • athomewithrebecka

      November 12, 2012 at 10:17 am

      Maureen, I was thinking how sad it would be to toss out those beautiful stems, so on a whim I plopped one in the middle of the tart. Thank you, you're so sweet!

      Reply

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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

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Rebecka Evans-Freelance Writer at FYI50+ Magazine

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