French Pear Almond Tart Recipe
The ultimate dessert for any occasion, the French Pear Almond Tart combines rich almond flavors with tender poached pears, all nestled in a buttery tart shell. Each slice is a delightful balance of sweetness and texture, making it an easy yet impressive treat to share. Perfect for gatherings or quiet evenings at home, you'll want to make it tonight!
Equipment
- Chef's Knife
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 6 ounces Almond Paste This is the heart of the tart; it provides the rich, nutty flavor.
- 2 teaspoons Sugar Just a touch of sweetness to enhance the filling.
- 2 teaspoons Flour This helps bind the filling together and gives it structure.
- 3 ounces Butter Adds richness and a buttery flavor to the tart.
- 1 large Egg This gives the filling its creamy texture.
- 1 large Egg White This gives the filling its creamy texture.
- a few drops Almond Extract Intensifies the almond flavor.
- 1 1/2 teaspoons Rum, Calvados, or Kirsch Adds depth and complexity to the tart.
- 3 Poached Pears The star of the show, adding sweetness and moisture.
- 1 pre-baked 9-inch Tart Shell The foundation for this delightful tart.
Instructions
- Preheat your oven to 375F (180C). It’s crucial to have the oven ready before you start assembling the tart to ensure even baking. Set your pre-baked tart shell on a baking sheet, making it easier to transfer in and out of the oven.
- In a stand mixer, or using a bowl and a spatula, begin by beating the almond paste along with the sugar and flour until the mixture is smooth. This step is essential because it ensures that the almond paste breaks down properly and incorporates evenly into the filling.
- Gradually add in the butter while continuing to mix until smooth. The butter should be at room temperature for easy incorporation. The mixture should be creamy and free of lumps at this stage.
- Next, beat in the egg and the additional egg white. This will create a lovely custard-like filling. Make sure everything is well combined, and if you choose to add the optional almond extract, now’s the time!
- Spread the almond filling evenly over the pre-baked tart shell. Use a spatula to ensure an even layer, which will help the tart bake uniformly.
- Carefully fan out the poached pears over the almond filling. Press them in slightly to ensure they adhere to the filling. This step not only looks beautiful but also ensures the pears are integrated into the tart.
- Place the tart in the preheated oven and bake for about 40 to 45 minutes. You’re looking for the almond filling to turn a lovely golden brown. Keep an eye on it, as oven temperatures can vary!
- Once baked, cool the tart slightly before serving. It can also be served at room temperature, allowing the flavors to settle.
- Glaze the tart if desired, perhaps with a simple apricot glaze or a dusting of powdered sugar to enhance the visual appeal.
Notes
Variations:
- To make a Pear & Cherry Almond Tart: Embed 25 candied cherries, sweet or sour, into the almond paste before you fan the pears out over it.
- For added texture: Sprinkle the tart with 3 tablespoons of sliced almonds before baking.
- Fruit Alternatives: You can also use poached quince in place of the pears.
- The almond filling: Can be made up to one week before and kept refrigerated.
- Freezing: The filling can also be frozen for up to one month.
- The baked tart: Can be kept at room temperature, covered, for up to three days.