Description
A delicious Pear Almond Tart featuring a buttery crust, creamy almond filling, and sweet, juicy pears, perfect for any occasion.
Ingredients
- All-purpose flour: 1 ½ cups (190g) for the tart crust.
- Powdered sugar: ½ cup (60g) adds sweetness to the crust.
- Salt: ½ teaspoon enhances the flavors.
- Unsalted butter: ½ cup (115g), cold and cubed, for a flaky crust.
- Egg yolk: 1 large, to bind the crust together.
- Cold water: 2 tablespoons, to help form the dough.
- Almond meal: 1 cup (100g) for the creamy filling.
- Granulated sugar: ½ cup (100g) for sweetness in the filling.
- Eggs: 2 large, to give the filling structure.
- Almond extract: 1 teaspoon, for that lovely almond flavor.
- Pears: 2 ripe, peeled, cored, and thinly sliced, for the topping.
- Apricot jam: 2 tablespoons, for glazing the tart.
- Slivered almonds: for garnish, adding a nice crunch.
Instructions
- Prepare the tart crust by mixing flour, powdered sugar, and salt, then adding cold butter until crumbly.
- Add egg yolk and cold water, mix until dough forms, then chill for at least 30 minutes.
- Make the almond cream filling by combining almond meal, granulated sugar, eggs, and almond extract until smooth.
- Preheat oven to 350°F (175°C) and roll out the chilled dough to fit a 9-inch tart pan.
- Assemble the tart by pouring the almond filling into the crust and arranging sliced pears on top.
- Bake for 30-35 minutes until the filling is set and golden.
- Cool the tart, glaze with apricot jam, and garnish with slivered almonds before serving.
Notes
- Ensure butter is cold for a flaky crust.
- Avoid overworking the dough to prevent a dense crust.
- Check for doneness by looking for a lightly golden top and a slightly jiggly center.
- Store leftovers in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pear Almond Tart, dessert, baking, tart recipe, almond filling