Name: Alsatian Pear Tart with Macaroon Crunch Topping
Yield: Makes one 9- or 10-inch tart; serves about 8
Ingredients: ¼ teaspoon grated lemon zest; 1 large egg yolk; ½ cup crème fraîche, sour cream or heavy cream; 2 firm-ripe pears, such as Bosc, peeled, cored and cut into ¼-inch slices; ¾ cup (about 3 ounces) thinly sliced blanched almonds; Rich Tart Dough for 1 shell; 1 egg white, or more if needed; 3 tablespoons dried currants; ¼ teaspoon pure vanilla extract; 2 tablespoons sugar; Pear eau-de-vie or fresh lemon juice; ¼ cup milk; 2 large eggs; ¼ cup sugar

Preparation info

Makes one 9- or 10 inch tart; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Alsatian fruit tarts nestle the fruit in a layer of custard. They’re made with pears, raspberries and yellow and blue plums—all the fruits used to make the eaux-de-vie that are the region’s pride. This is a terrific tart, the mantle of almond macaroon providing crunchy contrast to the soft custard below.

Ingredients

Rich Tart Dough for 1 shell

Method

Roll out the dough on a lightly floured surface into a large circle about ⅛ inch thick. Gently fold the dough in half, and fit it, without stretching, into a lightly buttered 9- or 10-inch

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Alsatian Pear Tart with Macaroon Crunch Topping

Ingredients

Method

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