Monday, September 18, 2017

Pear and Almond Tart

Confession time:  I screwed up the original recipe but it still came out tasting fantastic.   I forgot to add the butter to the filling, but honestly, I didn't miss it.
I got a gracious plenty of pears from a friend, and as they were ripening, I was eating them, but I did manage to save out a few for this  really awesome tart. 
Pear and Almond Tart
I'm actually tempted to go and buy some more pears just so I can make it again.  I'm also wondering how well apples would go in this? hmmm, something to think about.
As you might have heard, I'm Danish and I like to bake, a lot.  I keep almond paste on hand all the time.
In fact I'm not too sure just how much I have in the pantry right now, but I'm sure if I had enough pears I could make quite a few of these tarts.
Rolling out the dough, just a little
Into the tart pan
 Pressing the dough out, evenly, up the sides.
Sliced Pears, arranged on top of dough.
 The filling poured over top. (without the added butter, sigh)

and finally...



Yield: 6-8 Servings

Pear and Almond Tart

prep time: 1 hour and 30 MINScook time: 50 MINStotal time: 1 hours and 80 mins
This is perfect if you have a glut of pears, or just because.

INGREDIENTS:

Crust
  • 2 large egg yolks
  • 2 tablespoons apple cider
  • 1 1/4 cups AP flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt (omit if using salted butter)
  • 9 tablespoons unsalted butter, cut into cubes.
Filling
  • 1/2 cup almond paste (packed, about 5 oz.)
  • 1/4 cup sugar
  • 1/4 cup AP flour
  • 4 tablespoons unsalted butter, room temp
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 4 medium Bartlett or Anjou pears, peeled and sliced

INSTRUCTIONS:


  1. For the Crust: Whisk the egg yolks and apple cider together. Then in the bowl of a food processor, mix the sugar and flour, then add the butter and process it until it resembles coarse meal. Dribble in the egg mixture until it forms clumps. Remove from food processor and gather the dough into a ball. Flatten it out a little into a disk or square, wrap in plastic and place in the refrigerator for an hour to chill. Take the dough out after an hour and press into a rough circle or square, and place into an 11 inch tart pan with a removable bottom. I used a square 9 inch pan. This dough is very soft, and I found that if I rolled it out a little onto a parchment paper, and then very carefully placed the pan over top, then slid a spatula under the parchment paper and flipped the dough into the pan, it was easier to do. Make sure that the dough is pressed evenly up the sides as well. You can do all this a day in advance. Keep it chilled however.
Filling
  1. Preheat oven to 375 degrees and position the rack in the lower third of the oven. Blend almond paste, sugar and flour in bowl of food processor until fully mixed. Add the eggs and vanilla extract. Peel and slice pears, and place the in a fan pattern over the base dough. (I have a bit of a red face here, I forgot to add the butter and poured the filling over the sliced pears and didn't discover the missing butter until cleanup. It tasted great by the way.) Pour the filling over the pears and back in a 375 degree oven about 50 minutes or until the pears are tender and the crust is browned. Cool 30 minutes and then remove from pan. Serve warm or at room temperature with a little whipped cream.
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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