Thursday, November 15, 2012

Pear and Almond Tart - Perfect Autumn Dessert


Recently I've been making an effort to use the ingredients and kitchen equipment I have on hand. In fact, I get a little thrill when I see a new recipe and realize that I have ALL of the ingredients in my pantry or refrigerator. I also have been doing a pretty good job avoiding buying any new specialty and single use pans (Evidence: I actually survived making popovers without buying a popover pan).

Until I saw this recipe and immediately bought a 14 by 4 1/4 inch tart pan. Isn't my new pan pretty? Sigh.

So for the rest of you who have better willpower than I do, I've done the math. An 8 inch square or 9 inch round tart pan with a removable bottom will do just fine.

This tart has a wonderful flavor. The pears and the ground almonds go together perfectly. The finished tart is firm enough to be cut into bars for a dessert table. I think it would be lovely topped with vanilla ice cream and drizzled with dulce de leche.



adapted from King Arthur Flour.

Preheat the oven to 350 degrees F

Tart Shell


1/3 C sugar
5 T butter
1/4 tsp salt
1 tsp vanilla
1/4 tsp almond extract
4.25 ounces unbleached all purpose flour
1.75 ounces almond flour. (You can buy Bob's Red Mill at most grocery stores, or grind your own in the food processor, just be careful not to make almond butter)

  • Beat the sugar, butter, salt, vanilla, and almond extract.
  • Stir in the almond and all purpose flour to get crumbs that stick together when pressed.
  • Pat the crumbs into the tart pan's bottom and sides and prick the crust several times with a fork.
  • Stick the crust in the freezer for 15 minutes. 
  • Bake for 18 to 22 minutes, until barely browning around the edges. 
  • Allow to cool.

Tart Filling

3 T softened butter
1/4 tsp salt
2/3 C sugar
1/2 ounce unbleached all purpose flour
1/4 tsp almond extract
2 large eggs
2.5 ounces almond flour
5 pear halves (canned or poached, I used canned, gasp!)
1 T melted butter
1 T sparkling  or granulated sugar for sprinkling
  • Beat the butter, salt, sugar, flour, and almond extract.
  • Continue beating while adding in the eggs. 
  • Add the almond flour and stir until just combined.
  • Spread the filling into the tart crust.
  • Push the pear halves into the filling.
  • Brush the pears with the melted butter and sprinkle with sugar.
  • Bake for 40 to 45 minutes. 
  • Can be served warm, room temperature, or cold.



This tart would be perfect cut into squares and served at a holiday dessert table.

9 comments:

  1. This looks gorgeous! And I love that you used pears. Between pumpkin and apples, I always neglect pears and other fruits around this time of year. But this recipe has inspired me to think out of that box and try incorporating pears into my desserts!

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  2. I can't blame you...that IS a pretty pan ;) I'm just like you in that way. Love using what I have, but sometimes the impulse wins out. Whatcha gonna do? Oh, I know...bake a beautiful tart. Seriously, this is a beauty and such a perfect Fall dessert. :D

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  3. The tart looks beautiful. Love the almond flour.

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  4. That IS a gorgeous tart pan, definitely worth the splurge. This tart sounds delicious - I love using almond flour in my baking and pear is one of my favourite fall fruits. I'll just have to bake this in one of my normal, boring tart pans ;)

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  5. I am in LOVE with that tart pan. And the tart doesn't look too shabby, either. Great choice!

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  6. Thanks all. I feel supported =)

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  7. Oh this does look good! And I think we are in the same boat when it comes to our obsession with buying new pans and gadgets!

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  8. i'd definitely try this recipe. and yeah that pan is gorgeous! thanks for sharing!

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