Pear And Almond Cream Tart
Every time I craft this Pear and Almond Cream Tart, I’m whisked away to a place where culinary dreams become reality. The balance struck between the fresh, juicy pears and the velvety almond cream fills each bite with pure bliss. The crisp shortcrust base is just the cherry on top, offering a buttery counterpoint to the creamy and fruity flavors above.
All-purpose flour: Forms the structure of the pastry. If you don’t have this, you can use pastry flour or a gluten-free flour blend. Butter: Gives the pastry its flaky texture. Margarine or shortening can be alternatives. Water: Binds the flour and butter. No real substitute, but ensure it’s cold for best results. Almonds, blanched: Provides the main flavor and texture for the filling. Ground almonds or almond flour can save time. Sugar: Sweetens the almond cream. Swap with honey or maple syrup if desired. Butter: Adds richness to the filling. Coconut oil is an alternative for a different flavor. Egg (whole & white): Binds the filling and gives it structure. Aquafaba can be an option if avoiding eggs. Almond extract: Intensifies the almond flavor. Vanilla extract or a splash of amaretto can be used instead. Water: Thins out the jam for the glaze. Brandy can also be used for a more complex flavor. Apricot jam: Adds a sweet sheen to the tart. Peach or orange marmalade could work in a pinch. Pears: The star fruit of this tart. Apples can be a substitute, though the flavor profile will change. Lemon juice: Prevents the pears from browning and adds a hint of tartness. Lime juice is a potential alternative.
First off, to make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you’re ready to use it. Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan. At this point, preheat the oven to 375 F degrees and place a baking sheet in the oven. Next thing to do is make the almond cream. In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add the egg and the egg white, almond extract and mix well. That’s all there is to it. Pour the almond cream into the pastry shell. The pears need to be pealed and cut in half, then remove the cores and rub them with the lemon juice. With the pear halves cut side down on a cutting board, slice them thinly crosswise. Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves. Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown. Let the tart cool on a wire rack. In the meantime, in a small sauce pan heat the water or brandy and jam, then use this to brush the top of the hot tart to glaze it.
Storage
Store this tart in an airtight container or cover it tightly with plastic wrap to keep it fresh. It’s best enjoyed at room temperature within 2 days. However, if you want to keep it longer, refrigerate for up to 5 days, and let it sit out for about 30 minutes before serving to bring out its full flavors. If you’re considering freezing, wrap the entire tart or individual slices tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to a month. When ready to enjoy, thaw overnight in the refrigerator and then bring to room temperature before serving.
More Tarts And Pies To Try
Bakewell Tart Strawberry Rhubarb Pie Perfect Peach Pie Classic Apple Pie Homemade Cherry Pie Lemon Chess Pie Tomato Pie Canadian Butter Tarts Egg Tarts (Hong Kong Style) Apple Pie Bites
Enjoy!
