3/31/2011
Pear Almond Tart
1 1/2 cups blanched almonds
2 T all-purpose flour
3 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 t salt
1/4 t almond extract
1 large or 2 small d'Anjou or Bosc pears
Whipped Cream
(for dough)
6 T butter
1 1/2 cups all-purpose flour
pinch salt
5 to 6 T chilled water
>how to make<
(for dough)
*Cut butter into the flour until it has the texture of coarse crumbs.
*Stir in the salt, followed by just enough water to form a supple dough.
*Lightly work the dough with the palm of your hand for about 30 seconds to ensure that it is well mixed.
*Wrap the dough and chill it for 30 minutes, then roll it into a 14" circle.
*Fold the dough into quarters and set it in an 11" tart tin with a removable bottom.
*Unfold and gently ease the dough to the edges of the tin with your fingertips; use a small knife to fut off any excess dough at the rim.
*Freeze the pastry shell until needed.
*Preheat the oven to 375 degrees.
(for filling)
*Combine the almonds and flour in a food processor and process until finely chopped.
*Transfer to a bowl and set aside.
*Put the eggs, brown sugar, corn syrup, salt, and almond extract in the food processor and pulse just until smooth.
*Add the almond mixture and pulse until just blended, about 8 short pulses.
*Pour the mixture into the prepared pastry shell.
*Core the pear, peel it, and cut it into about 20 thin slices.
*Arrange the pear slices in a circle over the filling, with the broader edges of the slices toward the outside of the tart.
*Bake the tart until the filling is set, 45 to 50 minutes.
*If the edges of the tart begin to brown before the center is cooked, cover it loosely with foil.
*Let the tart cool completely before serving.
*Remove the outer rim of the tart tin, cut the tart into wedges, and serve with a dollop of whipped cream.
-makes 8 to 12-
1 1/2 cups blanched almonds
2 T all-purpose flour
3 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 t salt
1/4 t almond extract
1 large or 2 small d'Anjou or Bosc pears
Whipped Cream
(for dough)
6 T butter
1 1/2 cups all-purpose flour
pinch salt
5 to 6 T chilled water
>how to make<
(for dough)
*Cut butter into the flour until it has the texture of coarse crumbs.
*Stir in the salt, followed by just enough water to form a supple dough.
*Lightly work the dough with the palm of your hand for about 30 seconds to ensure that it is well mixed.
*Wrap the dough and chill it for 30 minutes, then roll it into a 14" circle.
*Fold the dough into quarters and set it in an 11" tart tin with a removable bottom.
*Unfold and gently ease the dough to the edges of the tin with your fingertips; use a small knife to fut off any excess dough at the rim.
*Freeze the pastry shell until needed.
*Preheat the oven to 375 degrees.
(for filling)
*Combine the almonds and flour in a food processor and process until finely chopped.
*Transfer to a bowl and set aside.
*Put the eggs, brown sugar, corn syrup, salt, and almond extract in the food processor and pulse just until smooth.
*Add the almond mixture and pulse until just blended, about 8 short pulses.
*Pour the mixture into the prepared pastry shell.
*Core the pear, peel it, and cut it into about 20 thin slices.
*Arrange the pear slices in a circle over the filling, with the broader edges of the slices toward the outside of the tart.
*Bake the tart until the filling is set, 45 to 50 minutes.
*If the edges of the tart begin to brown before the center is cooked, cover it loosely with foil.
*Let the tart cool completely before serving.
*Remove the outer rim of the tart tin, cut the tart into wedges, and serve with a dollop of whipped cream.
-makes 8 to 12-
Labels: pear tart recipe, tart recipe
