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
- 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
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
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!
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 😉
Amberr, What a lovely thing to say! I really appreciate you visiting my blog and leaving such kind words.
Maureen | Orgasmic Chef
What a beautiful tart. I love the presentation with the stem in the middle. Now why didn't I think of that before? 🙂
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!