Pear and almond tart | Pika Chakula

Pear and almond tart

2012-06-07

A pâtisserie-style tart made with pears and baked in an almond frangipane filling won’t cost a fortune and is sure to impress.

 

Ingredients

  • PASTRY:
  • 75g cool butter, diced
  • 150g plain flour, sifted
  • pinch of salt
  • FILLING
  • 50g unsalted butter
  • 50g caster sugar
  • 2 egg yolks
  • 25g plain flour
  • 50g ground almonds
  • 411g can pear halves in juice, drained

 

Method

 

  • First make the pastry. Rub the butter into the flour and salt in a large mixing bowl with your fingertips until the mixture resembles breadcrumbs. Sprinkle over 2–3 tbsp of cold water, then using a round-bladed knife, stir to bind the mixture together. (This can be done in a food processor.) Knead lightly to form a dough, then wrap the pastry in greaseproof paper or cling film and leave to rest in the fridge for 20 minutes.
  • Preheat the oven to 200°C (gas 6) and put a baking sheet in to heat. Roll out the pastry on a lightly floured surface and use to line a 24cm loose-based, fluted tart tin. Prick the base all over with a fork, then chill in the fridge for 10 minutes. Cover the pastry with a circle of greaseproof paper and weigh down with a layer of dried or baking beans. Place the tart case on the baking sheet and bake for 10 minutes. Remove from the oven, lift off the beans and paper, then return to the oven for a further 5 minutes.
  • Meanwhile make the filling. Cream together the butter and sugar in a mixing bowl using a wooden spoon. Beat in the egg yolks, followed by the flour and ground almonds. Cut the pear halves into parallel slices, but do not separate, so as to keep the pear shape.
  • Spread the almond mixture over the base of the tart. Using a spatula, place each pear half in the tart tin, without dislodging the slices, with the pointed ends towards the centre.
  • Bake the tart for 25 minutes until golden and firm. Leave to cool slightly before removing from the tin. Cool completely on a wire rack before serving.
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Recipe Comments

  1. posted by Alun J on Mar 25, 2013

    I have never made any of these recipes before, but they sound and look delicious. I saw them in a family circle magazine and I would like to make one of them for Thanksgiving. Which do you think would be best?

    Option 1: Harvest pie….it has Granny Smith apples, pears, dried cherries, almonds, sugars, cinnamon, and nutmeg in it. It is a classic double pie crust.

    Option 2: Cherry almond tart……it is in the shape of a rectangular cake. It has cinnamon, sugar, sliced almonds, and cherry preserves. It sounds pretty simple, but looks good and “fancy”.

    Option 3: Walnut spice cake…..the cake part has ground cloves, cinnamon, nutmeg, sugar and brown sugar….and the frosting has maple extract, rum extract, and toasted walnuts (to be pressed on the sides).

    Option 4: Pineapple crumb buns……this looks and sounds good except for the pineapple part, I don’t really like them in cakes and things. What could I substitute? Since I asked what I could substitute for pineapple I’ll be more precise in telling you the ingredients:

    Dough:
    1/4 cup milk
    1/4 cup granulated sugar
    1/3 cup solid vegetable shortening
    1/2 teaspoon salt
    1/4 cup warm water (105 to 115 degrees)
    1 envelope active dry yeast
    2 eggs, lightly beaten
    2 1/2 cups all purpose flour
    2/3 cup pineapple spread able fruit

    Topping:
    2 cups all purpose flour
    1 cup packed light-brown sugar
    1 teaspoon cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    1 cup (2 sticks) unsalted butter, melted
    3 tablespoons confectioners sugar

    So, what do you think? Not exactly the healthiest recipes but it is Thanksgiving after all. Thanks for the help!
    Pumpkin pie will of course be served also…….there will be probably around 25 to 30 people….there will definitely be more than one desert.

    Thanks for the answers so far.

  2. posted by Picean on Mar 26, 2013

    Well the day is here! What ya makin???

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