I love any french pastry that includes almond on it. I love macarons, financier, pithivier, any dessert with frangipane and also I can eat almond croissant for breakfast everyday (setting aside the calories). I love the flavours and the texture and everything about it.
Actually, I’ve made this pear almond tart around last october. I’ve been meaning to post it but another dishes comes up and I’ve been keeping this one in my archive.
Now it’s time to share this awesome dessert!
On to the cooking then.
First thing first is the pastry crust. I’ve made this a couple of time and I’ve explain the how to make the perfect buttery and crispy crust for the tart on my earl grey creme brûlée tartlets recipe.
But here I’ve decided to tweak the recipe a bit.
Start with some cold butter, sugar, salt, milk, egg yolk and flour.
Now this part is my favourite thing to do in making shortcrust pastry…
You need to combine it until it looks roughly like coarse sand.
I like to stop until most of the butter has been incorporated but there’s still some big chunks on it. Just to be sure I did not work the butter too much.. Need to keep it cold to make a great pastry.
Be sure not to over work it!
No one wants a tough base on their tart. Don’t knead it, so that the gluten doesn’t develop.
This process helps to relax the dough, again, in order to not resulting in a tough pastry
Once chilled, roll them into the desired thickness then fit it into a buttered and floured tart pan, prick the bottom of the base with fork to prevent the air being trap and making a bump on the base while baking.
Put it back into the fridge until needed
The ingredients are super simple. You’ll need pears (of course), sugar, water, cinnamon and vanilla.
I would definitely recommend using cinnamon sticks but turns out I’m out of those. For the vanilla I’m using powdered vanilla which works great but if you want to use vanilla pods, it’s up to you, I just felt that it’s kind of a waste since we’re not using the seeds (won’t show anyway in the final product).
Boil it until the pears begin to soften.
The ingredients to make the filling are eggs, almond powder, vanilla extract, rhum, corn flour, sugar and softened butter.
This part couldn’t be any easier, just dump everything in a bowl then whisk them until incorporated.
Cut the poached pears into quarters and slice them diagonally into thin slices, then arrange them immediately on top of the almond cream.
Got to be honest here, this is the first time I’ve made this pear almond tart in this size, usually I made some in personal sizes but I thought making big ones will look better in photo. Also it’s the first time I’m using this tart pan. So.. As you may notice, the almond filling just fills up half of the pan. I just realise that the tart pan’s side is that high and I end up not having enough almond filling.
Anyway, The recipe below is for the portion of slightly shallower tart pan, you can see the size below.
For the glaze I’m using some mirror glaze. But you can use apricot jam, marmalade or honey mix with a bit of water just to make it easier to apply, but it won’t be as shiny though.
And dust with icing sugar!
I wouldn’t mind a thick filling of almond cream… Loooooooove almonds in french pastry.
I hate how when I watch or read a recipe that seem so good but they don’t show how it look on the inside… Why?! Why are you torturing me?! Let me see the filling!!
But of course, as a fellow food blogger, I kinda know why not.. Some of the possible reasons are either it doesn’t look as good as the outside, or they forgot to take a picture of it, or the pictures are bad so they decided not to post it, or it was meant to be for someone (how can you give someone a cake that has been cut?), probably so much more reasons.
I guess what I’m saying is that I wish to see the inside of the food and don’t like if they don’t show it, but I might do it later in the future (or any previous post) so as a disclaimer I’m just putting it out there.
Pear Almond tart recipe
Makes 1 tart diameter of 23cm height 2cm
• 200g pastry flour
• 1tsp salt
• 60g sugar
• 75g unsalted butter (cold)
• 1 egg yolk
• 25-30 ml milk (use 25 first, if need more add the rest)
For the poached pears:
• 2 pears
• 80g sugar
• 1 cup water
• 1 cinnamon stick
• ½ tsp vanilla powder/ 1 tsp vanilla extract/ ½ vanilla pod
For the almond cream:
• 100g unsalted butter (room temperature)
• 100g almond powder
• 10g corn flour
• 80g powdered sugar
• 1 egg
• 2 tsp vanilla extract
• 1 tbsp dark rhum
• to glaze: mirror glace/ apricot jam/ marmalade/ honey (diluted with a bit of water)
• powdered sugar
How to make:
Make the base:
1) Combine flour, salt and sugar in a bowl then add the cold butter, rub them together until resembles coarse sand. Add the egg yolk and milk, mix just until combined, wrap the dough in cling film, put in the fridge for at least 30 minutes.
2) Butter and flour the tart pan. Roll the chilled dough then fit it into the pan, prick the bottom base with fork then put in the fridge until ready to use.
Poach the pears:
3) Peel and core the pears then cut in half.
4) Combine the sugar, water, cinnamon and vanilla then the pears.
5) Boil just until the pears start to soften. Once boiled, let cool to touch.
Make the almond cream:
6) Cream the butter then add the almond, corn flour and sugar, beat until combined and creamy.
7) Add the egg, vanilla and rhum, mix until combined
8) Pour the almond cream into the tart shell.
9) Cut the pear halfs into quarter then slice horizontally into thin slices.
10) Put directly on top of the almond cream, repeat until full circle.
11) Bake at 180°C or 360°F for 30-40 minutes until the almond cream is golden brown.
12) Take out, let cool slightly then brush the top (especially the pears) with the glaze of your choice.
13) Put a plate smaller than the pan in the middle then sift some powdered sugar on the sides.