With three components, poached pears, almond frangipane, and a crust, this tart can be assembled in parts in advance and baked into an elegant presentation at the last moment.
By Maria Vee
Every year, around this time, I look at my pear tree in the backyard and I think to myself, I have to make Agostino’s almond pear tart. Well, I am happy to say that I can finally did it! 
Here is this amazing dessert in three easy components. What’s even more convenient about this recipe is that you can make the separate ingredients up to 2 days before you need it.
The almond cream in this tart can sometimes be referred to as frangipane. With help of a food processor, the whole process of making this almond filling takes just a few minutes. Grind the almonds with the flour in the food processor. Mix in the icing sugar, followed by the butter, and the egg. Transfer in a bowl, cover and refrigerate for at least 3 hours or up to 2 days.
Agostino was my brother-in-law, and passed away almost fifteen years ago. He was a person who truly appreciated good company, good food and good wine, and was passionate about so many things, cooking among them; when he retired, in fact, he went back to school to become a professional chef just for fun!
PrintElegant Pear and Almond Tart
- Yield: 9 inch tart 1x
Description
With three components, poached pears, almond frangipane, and a crust, this tart can be assembled in parts in advance and baked into an elegant presentation.
Ingredients
The Crust
- 50 grams icing sugar (1/3 cup + 1 tablespoon)
- pinch salt
- 50 grams unsalted butter (3 tablespoons)
- 1 egg
- 125 grams all purpose flour (1 cup)
The poach
- 5 cups water
- 1 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 3 medium sized pears, peeled
The almond cream
- 50 grams unsalted butter, softened (3 tablespoons)
- 50 grams ground almonds (1/2 cup)
- 50 grams icing sugar (1/3 cup + 1 tablespoon)
- 10 grams all purpose flour (1 tablespoon)
- ¾ teaspoon vanilla extract
- ¼ teaspoon rhum extract
Instructions
The crust
- In a food processor, pulse together the icing sugar, salt and the butter until smooth. Make sure to scrape down the sides of the bowl.
- Add the egg and pulse until combined.
- Add the flour and pulse until combined.
- Gather dough and form into a disc.
- Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
The poach
- Combine water, sugar and lemon juice in a medium sized saucepan and bring to a boil.
- Once the sugar has dissolved, reduce heat to medium.
- Add the pears and simmer for approximately 20 minutes.
- Occasionally, turn the pears around in order for them to cook evenly on all sides.
- Remove from heat and let cool in the syrup until ready to use. (If not planning to use right away, can be covered and refrigerated for up to 2 days).
The almond cream
- Using a food processor, simply combine the ingredients, one by one until a smooth consistency is obtained.
- If not planning to use right away, can be covered and refrigerated for up to 2 days,
The tart
- When ready to assemble, place rack in the center of the oven and preheat to 375 F.
- Between 2 sheets of parchment paper, roll out dough to fit a 9-inch tart pan with a removable bottom. (I sprayed my pan with a non-stick spray).
- Pierce entire crust with a fork.
- Freeze for about 10 minutes.
- Fill pie with pie weights or dry beans and bake for about 20 minutes.
- Remove weights or beans and bake for another 10 minutes or so. (You can place a piece of foil over the top if you find the crust getting too dark).
- Remove from oven and let cool for about 15 minutes.
- While the pie shell is cooling, prepare your pears. Stem and scoop out the center of each pear. Cut into thin slices.
- Reduce temperature of oven to 350 F.
- Spread almond filling over crust with the help of a spatula.
- Arrange thin slices of pears over the almond filling.
- Bake for about 60 minutes.
- Cool tart in pan.
- Tart can be served at room temperature.
- Category: Dessert, Tart, Baking
