Almond French Pear Tart
I used peeled almonds and ground the almonds to a coarse meal in my food processor. I had some leftover dough and made a cute little mini tart. I sprinkled the mini tart with some almonds.
A 9-or 10-inch tart shell with a removable bottom.
This tart makes 6-8 servings.
10 TBS (140 g) softened butter
a pinch of salt
½ cup (55 g) powdered sugar
1 large egg at room temperature
1 vanilla bean or ½ tsp vanilla extract
1 ½ cup ( 220g) all-purpose flour
4-5 pears depending on size. (Bartlett’s are a good choice.)
6TBS ( 90g) soft butter
½ cup ( 92g) sugar
1 cup (110g) ground almonds
1 vanille bean or ½ tsp vanilla extract
3/4 tsp almond extract
Slice the vanilla bean in half lengthwise and scrape out the seeds with a small spoon. I have a grapefruit spoon that works real well.
In a stand-up mixer (fitted with a paddle attachment), blend the softened butter and salt. Add sugar and beat until light and fluffy. Add the egg and vanilla seeds and beat until combined. Mix in half the flour until just absorbed and add the remaining flour and mix until a ball forms. Flatten the dough into a circle and wrap it in plastic wrap and refrigerate for about an hour. The dough has to be well-chilled before being used. The dough can be refrigerated for up to five days and frozen for months.
Cream the butter and sugar in a stand-up mixer fitted with a whisk attachment until fluffy. Add the scooped-out vanilla bean seeds, almond extract and egg and beat until combined. Gently, on a low speed, mix in the ground almonds.
Assembling the Tart
Lightly butter a 8-9 inch (20-23 cm) tart pan with a removable bottom . Roll out the dough between two pieces of plastic wrap or parchment paper. Pull off one piece of wrap and invert it onto the greased tart pan. Evenly pat the dough onto the bottom and up the sides of the pan. You will have some extra pastry dough. Put the tart pan in the freezer for about 10 minutes. Then spread the almond cream evenly into the pastry shell and return it to the freezer for another 5-10 minutes.
Peel the pears, cut into halves and remove the cores. Cut each half lengthwise into ¼-inch slices, being careful not to cut through the stem end. Arrange 6 halves spoke fashion on top of the almond filling, placing one half of the pear in the center. Bake in a preheated oven at 350 degrees for 25-30 minutes. I baked mine on my oven’s convection-bake setting. My mini tart was done in about 10 minutes.
The tart should have a golden brown color when it’s done. If you like, heat up about ¼ cup apricot jam and brush it over the warm tart. I chopped the apricot jam in a food processor to make it smooth. Adding the jam is optional and will make the tart sweeter. I sprinkled the mini tart with toasted, chopped almonds.