Tender and delicious pear tart, thinly sliced Bosc pears arranged on frangipane almond paste, glazed with apricot jam, in an all butter crust.
Simply Recipes guest writer Garrett McCord made this lovely pear tart for us the other day. Perfect for the season and totally addicting. Enjoy! ~ Elise
There are certain basic recipes that every home baker should have in their repertoire: a rich chocolate cake suitable for any occasion, a biscuit for cravings and fundraisers, a tarte tartin for extravagant dinner parties. Without a doubt, a pear tart needs to be added to this list.
Bosc pears are laid out elegantly over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The whole thing is then coated with some apricot jam or honey glaze.
The result is a sumptuous pear dessert that lulls the eater into a serene stillness as they savor each embellished little bite. Perfect for out-of-town guests or at the end of a family dinner.
pear tart
ingredients
For the dough and the filling:
-
1 butter crust (pate brisee) recipe
-
1/3 Cup almond paste (no marzipan)
-
2 teaspoon sugar
-
2 tablespoon unsalted butter
-
1 tablespoon flour
-
1 egg
-
prize kosher salt
-
1/2 teaspoon almond extract
-
3 big Bosc pears
-
lemon juice
For the glaze:
-
1/4 Cup apricot jam
-
1/2 teaspoon vanilla extract
-
piece Lemon peel
-
2 tablespoon Reisling or water
method
-
Prepare the pâte brisée crust:
Roll out the crust dough into a 13-inch circle and press into a 10-inch pie pan with a removable bottom (if you don’t have a pie pan, a pie plate is fine). Fit the dough into the edges, then trim off the excess dough that leans over the top.
Place the crust in the freezer for half an hour to chill.
-
Preheat the oven:
Preheat oven to 375°F.
-
Prepare frangipane:
Beat the almond paste and sugar together to break them apart. Beat in butter. Mix in the egg, flour, salt and almond extract and beat until fluffy.
Don’t fret if there are a few small pieces of almond paste. Also, don’t worry if it seems like you haven’t made enough, as the frangipane will rise during baking.
-
Prepare pears:
Peel and core the pears, then slice them thinly, about 1/8 to 1/4 inch thick. Place the slices in a bowl with the lemon juice to preserve their color.
-
Assembling the cake:
Spread the frangipane on the bottom of the cake case. Next, carefully arrange the pear slices in a decorative pattern (they can overlap slightly, but don’t build up in layers or the cake will lose a sophisticated look).
-
Bake:
Bake at 375°F for 30 to 35 minutes or until the pears start to color a little and the edges of the tart skin are golden brown. Cool on a wire rack.
-
Prepare the apricot glaze:
While the tart is baking, place the apricot jam, lemon zest, vanilla extract, and water or Riesling in a small saucepan and heat over medium-high heat, stirring constantly, 5 to 8 minutes. Once the mixture has reduced and thickened, remove from the heat and set aside.
-
Glaze and serve the cake:
Once the cake is out of the oven, brush the apricot glaze over the pears. Surcharge.
| nutritional information (per serving) | |
|---|---|
| 486 | calories |
| 23g | Fat |
| 64g | carbohydrates |
| 6g | protein |
