Pear and Almond Tart

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Preparation info

  • Serves

    8

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About

It is the almond filling that gives this elegant tart all of its aroma. If you prefer, you can replace the pears with cherries.

Ingredients

For the pastry:

  • 175 g (6 oz) plain (all-purpose) flour
  • 1 pinch salt
  • 75 g ( oz) unsalted butter, softened
  • 50 g ( oz) icing (confectioners’) sugar
  • 1 egg yolk, lightly beaten with
  • 1 tablespoon of water

    Method

    MAKE THE PASTRY. Place the flour and salt into a large mixing bowl with the butter and work them together with your fingertips until the mixture resembles breadcrumbs. Sift the icing sugar and combine with this mixture, then add the beaten egg yolk.

    SHAPE INTO A BALL OF DOUGH AND WRAP IN PLASTIC WRAP. Let it rest in the fridge for 1 hour.

    ROLL OUT THE PASTRY AND USE IT TO LINE A 22 CM ( INCH) ROUND TART TIN. Prick it with a fork and let it rest in the freezer for 30 minutes. Preheat the oven to 190°C (375°F/Gas 5). Cover the pastry case with baking paper and place pastry weights on top (ceramic beads or dry beans). Blind bake the tart case for 20 minutes.

    MAKE THE FILLING. Combine the almond meal with the sugar and flour in a mixing bowl. Next, mix in the butter, the whole egg and egg white, the almond essence and kirsch, beating well after each addition. Fill the pastry case with this mixture.

    CUT THE PEARS INTO 2 CM (¾ INCH) SLICES AND ARRANGE THEM IN A ROSETTE PATTERN ON TOP OF THE ALMOND CREAM. Lightly press them into the cream.

    BAKE THE TART FOR ABOUT 40 MINUTES UNTIL IT IS PUFFED UP AND GOLDEN. Take it out of the oven and let it cool slightly before serving, if you’d like to serve it warm. Otherwise let it cool completely in the fridge.