Pear And Almond Tart Recipe

Name: Pear And Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One blind baked 10 inch pie crust at room temperature; Pears:; 3 cups dry white wine; 1 cup sugar; juice from one lemon, approximately 1/4 cup; strips of lemon zest from one lemon; 1 vanilla bean split lengthwise; 4 firm but ripe anjou pears, peeled, halved, cored, and stemmed; 1/2 cup apple jelly; Filling:; 1/4 cup sugar; 2 tablespoons all purpose flour; 2 large eggs beaten to blend; 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extact; 1/8 teaspoon almond extract; 1/8 teaspoon salt; 1/2 cup heavy whipping cream; 6 tablspoons ground almonds; slivered or sliced almonds toasted, optional; whipped cream or vanilla ice cream, optional

Servings: persons

One blind baked 10 inch pie crust at room temperature
Pears:
3 cups dry white wine
1 cup sugar
juice from one lemon, approximately 1/4 cup
strips of lemon zest from one lemon
1 vanilla bean split lengthwise
4 firm but ripe anjou pears, peeled, halved, cored, and stemmed
1/2 cup apple jelly
Filling:
1/4 cup sugar
2 tablespoons all purpose flour
2 large eggs beaten to blend
1/2 teaspoon baking powder
1/2 teaspoon vanilla extact
1/8 teaspoon almond extract
1/8 teaspoon salt
1/2 cup heavy whipping cream
6 tablspoons ground almonds
slivered or sliced almonds toasted, optional
whipped cream or vanilla ice cream, optional

1
For the pears:
2
Combine wine, sugar, lemon juice, and peel in large nonaluminum skillet over low heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer, stirring until sugar dissolves. Add pears. Cover partially and simmer until pears are just tender, turning occasionally, about 8 minutes. Remove from heat and cool pears in poaching liquid. Chill overnight.
3
Drain pears, reserving 1/3 cup poaching liquid. Pat pears dry and set aside. Combine jelly and reserved 1/3 cup pear poaching liquid in heavy small saucepan over medium heat. Boil until reduced to 1/2 cup stirring constantly, about 5 minutes. Cool slightly. Brush inside of prepared crust generously with jelly mixture. Arrange seven pear halves around inside edge of tart and, placing pears cut side down with stem ends toward center. If desired pears can be decoratively sliced before arranging. Arrange last pear half in center of tart.
4
For the filling:
5
Preheat the oven to 375 degrees. Whisk sugar, flour, eggs, baking powder, salt and vanilla and almond extracts in a large bowl to blend. Gradually whisk in cream. Stir in ground almonds and pour filling over the pears, leaving the tops of the pears partly exposed. (Or, make it easy on yourself and add all ingredients to a food processor and blend until combined.)
6
Bake tart until filling is puffed and golden, about 40 minutes. Check at 30 minutes and if browning too quickly, cover with a piece of foil for the last 10 minutes. Transfer to rack and cool. Rewarm remaining jelly mixture and brush over tart. Garnish with almonds and serve with ice cream or fresh whipped cream if desired.

1403

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: One blind baked 10 inch pie crust at room temperature, Pears:, 3 cups dry white wine, 1 cup sugar, and more.

Yes, Pear And Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Almond Tart

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