“fall” in love with this pear & almond tart

Sep 29

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With still some sunny weather left in the Bay Area, it’s hard to believe that it’s officially the start of the Fall season.  What better way to welcome Fall than to “fall” in love with this pear and almond tart!

A few weeks back, we got an awesome gift basket from Harry and David as a gift from the hubby’s friend.  Included were six beautiful Harry and David’s signature Royal Riviera Pears.  These pears are sweet and juicy.  Their buttery texture makes them perfect for baking!  I know this because I made this exact tart a year ago! Unfortunately no post or photos from the last time and I vowed to make this tart again if we were so lucky to be gifted these pears again. Thankfully we did!

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Almonds and pears are a natural pair, no pun intended.  This recipe is from my favorite site–King Arthur Flour. I typically try to adapt or adjust a recipe either to make it slightly healthier or to put a spin on it. I followed the recipe exactly as is since it turned out so yummy the last time, but I did make mini round tarts instead of one large rectangular tart. I found these mini tart pans sitting in the bottom of one of my drawers. Don’t even ask . . . I have things in my drawers that I don’t even remember having. It’s like Christmas whenever I open my cabinets or drawers.

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The recipe calls for either canned or poached pears.  Poaching pears may seem daunting, but it’s so easy and so much tastier than canned.  Below is the recipe for the tart, including how to poach pears.

Pear & Almond Tart

Serves 8
Prep time 40 minutes
Cook time 45 minutes
Total time 1 hours, 25 minutes
Meal type Dessert
Website King Arthur Flour
Pears and Almonds are a natural "pair" and complement each other. This Pear and Almond Tart is made with one of the best tasting pears--Royal Riviera Pears!

Ingredients

Poached Pears

  • 4 cups water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 4 Royal Riviera Pears (peeled, or any variety of firm pear like Bosc)

Crust

  • 1/3 cup sugar
  • 5 tablespoons unsalted butter (softened)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour

Filling

  • 3 tablespoons unsalted butter (softened)
  • 1/4 teaspoon salt
  • 2/3 cups sugar
  • 1 tablespoon + 2 teaspoon all-purpose flour
  • 1/4 teaspoon almond extract
  • 2 Large eggs
  • 3/4 cups almond flour

Topping

  • 1 tablespoon melted butter
  • coarse white sparkling sugar

Directions

Poached Pears
Step 1 In a large saucepan, bring water, sugar, and lemon juice to a boil over medium-high heat.
Step 2 Reduced heat to medium and add pears, turn occasionally, and simmer until tender--about 20 minutes. Cool pears in its syrup--can be made a few days ahead, cover and refrigerate.
Crust
Step 3 Preheat oven to 350 degrees. In a bowl of a stand mixer, cream the sugar, butter, salt, and vanilla and almond extract.
Step 4 Slowly add the all-purpose and almond flours. Mix until crumbs come together when squeezed.
Step 5 Place a 1/4 of a cup of the crumbs in a mini tart pan and press the crumbs into the bottom and up the sides of the pan. Use the back of the measuring cup to help press crumbs into the pan. Crumbs should be enough for 8 4x4 mini round tart pans.
Step 6 Chill the crust in the freezer for about 15 minutes. Before baking, prick the crust all over with a fork and bake until the edges just begins to brown, about 15-18 minutes. Remove from the oven and let cool while preparing the filling.
Filling
Step 7 In a bowl of a stand mixer, combine butter, salt, sugar, all-purpose flour, and almond extract and mix until combined.
Step 8 Add the eggs and beat until combined.
Step 9 Add the almond flour and stir just until combined.
Step 10 Spoon about 2 tablespoons of the filling in the bottom of crust.
Step 11 Drain and dry the poached pears and cut poached pears in half, ending up with 8 halves. You can leave the pears whole or make a few cuts almost to the top but not quite all the way through to fan out the pear.
Step 12 Place one half of the pear, cut side down, over the filling. Press down gently so filling slightly covers the edges of the pear.
Topping
Step 13 Brush the pears with the melted butter and sprinkle coarse white sparkling sugar over the top.
Step 14 Place mini tarts on a baking sheet and bake until the tops are lightly brown, about 30-35 minutes. Remove from the oven and cool on a wire rack before serving.

Note

You can also make this in a  4 1/4" x 13 3/4" tart pan, which is what the original recipe is made in.

Speaking of falling in love, how about this beautiful rustic serving tray–another great find on Etsy!  This is handcrafted by the talented DoodlesbyDiana and as a surprise gift she also included this wonderfully wooden pear!  It was such a coincidence that she included this when I had been planning to make this tart!  Thank you Diana!

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