Pear And Almond Tart

This classic Pear and Almond Tart is a delicious blend of sweet, juicy pears and a rich, nutty almond cream, all encased in a buttery, flaky pastry. The combination of the smooth almond filling, known as frangipane, with the tender poached pears makes this dessert not only stunning to look at but also delightful to eat. Perfect for special occasions or just to enjoy with a cup of tea, this tart brings a refined touch to any table. The delicate flavors of almond and pear meld together beautifully, making each bite a heavenly experience.

Ingredients:

For the pastry:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1-2 tbsp ice water

For the almond cream (frangipane):

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour (or finely ground almonds)
• 2 large eggs
• 1 tsp almond extract
• 1 tbsp all-purpose flour

For the pear topping:

• 3 medium pears, peeled, cored, and halved
• 2 cups water
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Make the pastry: In a food processor, pulse together the flour, powdered sugar, and butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough begins to form. Turn the dough out onto a lightly floured surface, form into a disk, and wrap in plastic. Refrigerate for at least 30 minutes.
2. Poach the pears: In a medium saucepan, bring water, sugar, vanilla extract, and lemon juice to a simmer. Add the pear halves and poach for 15-20 minutes until tender. Remove the pears and let cool.
3. Prepare the almond cream (frangipane): Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the almond extract. Mix in the almond flour and all-purpose flour until combined.
4. Assemble the tart: Preheat your oven to 350°F (175°C). Roll out the chilled pastry dough and press it into a tart pan with a removable bottom. Trim the edges and poke the bottom with a fork. Spread the almond cream evenly over the crust. Slice the poached pears and arrange them decoratively on top of the almond filling.
5. Bake: Bake the tart for 35-40 minutes, or until the filling is golden and set. Let the tart cool completely before serving.
6. Serve: Dust with powdered sugar or glaze with warmed apricot jam for a glossy finish, if desired. Enjoy!