Description
This Pear Almond Tart combines a flaky, buttery crust with a rich almond cream filling topped with tender, thinly sliced pears. Finished with a glossy apricot glaze and a sprinkle of crunchy slivered almonds, this tart is an elegant dessert perfect for any occasion, delivering a delightful balance of nutty and fruity flavors.
Ingredients
Scale
For the Tart Crust
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) powdered sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
For the Almond Cream Filling
- 1 cup (100g) almond meal
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
Topping and Garnish
- 2 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons apricot jam
- Slivered almonds, for garnish
Instructions
- Prepare the tart crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold cubed unsalted butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
- Form the dough: Add the egg yolk and cold water to the crumbly mixture. Gently mix until a cohesive dough forms. Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Make the almond cream filling: In a separate bowl, combine the almond meal, granulated sugar, eggs, and almond extract. Mix thoroughly until the mixture is smooth and well combined.
- Preheat the oven and prepare the crust: Set your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan evenly, trimming any excess from the edges.
- Assemble the tart: Pour the almond cream filling evenly into the prepared tart crust. Arrange the thinly sliced pears neatly on top of the almond filling.
- Bake the tart: Place the tart in the oven and bake for 30-35 minutes, or until the almond filling is set and the crust is golden brown.
- Cool and finish: Remove the tart from the oven and allow it to cool completely. Warm the apricot jam slightly and brush it over the pears to glaze them. Sprinkle slivered almonds over the top for garnish before serving.
Notes
- Chilling the dough is essential for achieving a flaky crust; do not skip this step.
- Use ripe but firm pears to ensure they hold their shape during baking.
- Almond extract can be adjusted to taste; avoid adding too much as it can become overpowering.
- To make slicing easier, use a sharp knife or a mandoline for consistent thin slices of pears.
- The apricot glaze adds a beautiful shine and slight sweetness but can be omitted if preferred.
