Hey everyone, it’s me again, Bethany, welcome to our recipe website. Today, we’re going to make a special dish, pear and almond tart. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pear and almond tart is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pear and almond tart is something which I’ve loved my whole life.
The final step comes down to an assembly of the sweet tart crust, almond cream, and fresh pear slices and the baking in the oven. Your kitchen would start smelling so amazing with the delicious Pear Almond Tart being made in the oven! Best Kinds of Pears for Pear and Almond Tart.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pear and almond tart using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Pear and almond tart:
- Take for the pastry
- Make ready x plain flour
- Prepare x unsalted butter
- Make ready x icing sugar
- Get x egg
- Prepare for the frangipane / almond sponge
- Get x ground almonds
- Get x caster sugar
- Take x softened butter
- Prepare x eggs
- Take for the poached pears
- Make ready x medium pears (preferably unripened)
- Prepare x L water
- Prepare x caster sugar
- Get star anise - cinnamon stick - cloves - lemon and orange peel
- Take for the glaze
- Make ready apricot jam
To make the filling: Beat together the butter, salt, sugar, flour, and almond extract. Beat in the eggs, then add the almond flour, stirring just to combine. To assemble the tart: Spread the filling in the bottom of the crust. Transfer to the oven to bake for ten minutes, or until golden-brown.
Step by Step to make Pear and almond tart:
- Cream the butter and icing sugar in a food processor for a minute or 2 then add the egg and continue to mix until combined.
- Add the flour and process until it just comes together, don't let it mix for longer than necessary. Turn out onto a floured work surface and work with your hands to flat disc then wrap in cling film and refrigerate for at least 1 hour before rolling.
- Bring your stock syrup mixture to a boil and let it simmer while you peel the pears, to keep them from browning keep them submerged in cold water. Simmer the pears until they are soft enough to cut easily with a spoon but not mushy and falling apart, let them cool fully in the fridge while you make the frangipane. When fully cooled quarter and de-core the pears.
- Combine the butter and sugar in a stand mixer and with the paddle or K beater beat until pale and fluffy. Use a spatula to scrape down the sides if necessary. Then add the eggs 1 by 1 and mix each one into the mixture before adding the next egg, I cracked mine into a jug to avoid the risk of adding egg shell to the sponge.
- When the eggs are added the mixture will not look good as the butter and cold eggs separate but once the almond is added and mixed for a minute the sponge is ready, leave to rest while you roll the pastry.
- On a well floured work surface roll the pastry to a round disc approx 3-4mm thickness, starting with a round disc helps to achieve this. I used a 26cm or 10 inch pastry case with a disc of baking parchment in the bottom to aid removing later.
- Use a knife to trim around the tart case leaving a few inches to allow an overlap, use the rolling pin pick up the pastry then using the rolling pin once more to ease the pastry into the tart case.
- Gently press the pastry into the corners so that the entire case is in contact with the pastry, then roll the rolling pin over the top to cut off the over lap. Use your fingers now to raise the pastry to about 1/2 cm over the top lip.
- Prick the pastry base with a fork to prevent it rising while baking, then scrunch up a large disc of baking parchment and fill this with baking beans or dry rice to then blind bake at 170c for 10-15 minutes
- Take out from the oven then remove the baking beans, to bake the base of the tart enough place back in the over for another 10 minutes then brush with warmed up apricot jam.
- Spoon the frangipane into the tart case but not to the very top as it sill rise a little while baking, now press the pear quarters presentation side up onto the frangipane. Squish them down a little so they just protrude slightly.
- Any unused pear quarters can be stored in a sterilised jar with the soup and will keep for weeks. Bake the tart at 160c for 30 minutes or until the almond sponge is just set and not wobbly. To remove the tart from the case, let it cool for 5 - 10 minutes then using an upturned bowl ease the sides of the tart case down.
- Another brushing of apricot jam will give a lovely shine, you can portion and serve immediately or chill and re-heat. This tart is lovely with ice cream, custard or double cream
For the filling, mix the butter and sugar. Assemble the tart: Put some of the almond mixture into the pastry case then sit the peeled, halved pears on top. Fill in the gaps with the remaining almond mixture. The pears will end up with a thin covering of almond mix. This is good as it prevents them drying out in baking.
So that is going to wrap it up with this exceptional food pear and almond tart recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to pear and almond tart cooking. Go on get cooking!
