Pear Tart Recipe

This pear tart recipe combines pears, almonds, and butter for some serious deliciousness!

5 from 1 vote

Prep Time 45

Cook Time 45

Chill Time 1 30

Course Dessert

Cuisine French

Servings

Combine the flour, sugar, and salt in a large mixing bowl.
1 egg yolk, 1/3 cup sugar, 1/4 tsp salt, 1 1/4 cups all-purpose flour
Cut the butter into the dry ingredients using a pastry cutter until the butter pieces are no larger than small peas.
8 tbsp unsalted butter
In a small bowl, whisk the egg yolk with the cold water and vanilla.
1 egg yolk, 1 tsp vanilla extract, 1 tbsp water
Pour the egg yolk mixture over the flour mixture and mix with a fork until the dough comes together in a ball. Knead 2-3 times in the bowl, then wrap tightly in plastic wrap and let rest at least one hour or overnight.
On a well floured work surface, or between two sheets of parchment paper, use a rolling pin to roll out the tart crust into a 12 inch diameter circle. Let rest in the refrigerator at least 30 minutes. Meanwhile, make the filling.

Preheat oven to 350 F. Butter a 9 1/2 inch fluted tart pan with a removable bottom (don’t assume that just because your crust has so much butter in it, it will come out without the help of a buttered pan. Also, don’t feel silly for assuming that, because we’ve done it many time!)
In a food processor, pulse the almonds with the sugar and salt until finely ground.
1 cup blanched almonds, 2/3 cup sugar, 1/4 tsp salt
Add the egg, vanilla and almond extract, and process until well blended.
1 tsp vanilla extract, 1 large egg, 1/2 tsp almond extract
Add the butter and process until smooth. You now have made a frangipani!
4 tbsp unsalted butter
Peel and quarter the pears. Slice pears cross-wise into 1/4″ inch slices.
2 pears
Drape the crust over the tart pan. Gently press dough into the bottom of the tart pan and up the sides of pan. Use a knife to remove any excess dough.
Cover the crust in foil and add some pie weights. Parbake 10-15 minutes until just beginning to turn golden. This is also known as blind baking and ensures that the bottom of the tart is nice and crispy.
Leave the oven on while your put the filling in the crust.
Scrape the frangipani into the tart crust and smooth the surface.
Place the pears on top of the frangipani, in a decorative pattern (we like to make a star-like shape), pushing gently into the frangipani.
Bake until golden and the center of the tart is set, 30-35 minutes.
Cool on wire rack.

Heat apricot jam in a small pot on the stove and brush over the top of the tart to make shiny.
1/4 cup apricot jam

Keyword almond, butter, French, pear, tart

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