BEAUTIFUL AND SCRUMPTIOUS PEAR TART
I love pears! Did you know they are part of the rose family? Yes, that’s right! And no wonder. I describe a fabulous pear as “perfumy” and “luscious”. There is something sensual about a pear. They look like little works of edible art and if they are ripened just perfectly they taste even better than they look. Today I’m sharing a beautiful and scrumptious pear tart! Even if you are not a baker (and I’m not) you should try your hand at this dessert. It is amazing! Every home cook should have one outstanding masterpiece-of-a-dessert in their repertoire!
BEAUTIFUL AND SCRUMPTIOUS PEAR TART
Ingredients
- one butter crust- see the pate' brisee here: https://www.stonegableblog.com/thanksgiving-pies/
- 1/3 cup almond paste not marzipan
- 2 tsp sugar
- 2 TBS unsalted butter
- 1 TBS flour
- 1 room temperature egg
- 1/8 tsp salt
- 1/2 tsp Almond extract
- 4 fresh pears I like red Comice
- fresh lemon juice
- 1/4 cup apricot jam
- 1/2 tsp vanilla extract
- 1/2 inch slice of lemon peel
- 2 TBS water
Instructions
- Make the pie crust according to directions. Roll out dough and fit into a 10 inch tart pan with a removable bottom. Make sure the dough is pressed up against the sides of the tart pan. Freeze for 1/2 hour.
- Preheat oven to 375°.
- Make the filling or frangipane. In a mixer beat almond past and and sugar together until the almond paste breaks apart. Beat in butter to incorporate. Beat in eggs, flour, salt and almond extract until light and fluffy. There may be tiny pieces of almond paste that do not totally incorporate, don't worry about them.
- Peel and slice in half the pears. Core out the seeds of each pear half with a small melon baller. Set them aside in a bowl and sprinkle with the lemon juice.
- Spread the frangipane in the bottom of the tart shell. It might seem that there is not enough, but it will rise and be fine. Arrange the pears on top of the filling as shown in picture.
- Bake for 35 minutes until the pears get lightly colored and the tart crust is golden. Cool completely on a wire rack.
- While the tart cools add the apricot jam, vanilla, lemon peel and water in a small pot. Over medium heat simmer the ingredients for 6 minutes until it reduces.
- Brush the glaze over the tart while it is cooling. Let the glaze pools in the depressions in the pears.
- To serve: Cut into pieces so that each serving has a pear half.
Notes
Here is my favorite Pate Brisée recipe…
Everyone you serve this beautiful pear tart to will love love love it!
You might like to follow me on Pinterest and see all the great things I’m finding to pin daily HERE.
Wow. Indeed! This looks and sounds wonderful! This is what ill be baking next! Thanks Yvonne!
I love pears and this tart looks delicious! Can’t wait to try it!
That looks absolutely delicious!! I love pears, too, and have been purchasing them quite often lately while they’re in season. It would be so nice to grow a pear tree in my yard.
You know what they say Jen. We plant pear trees for our grandchildren. They take forever to bear fruit!
Pears are my favorite fruits-making this tonight
This looks like another recipe that I need to try !
Thank for the recipe, it looks yummy.pinned it to reference later.
Be Blessed
Pamela! I LOVE my pinners! Thanks! Hugs!
This looks absolutely stunning! Work of art 🙂
Beautiful presentation. I love this idea. Thanks so much.
Didn’t know about the rose connection. No wonder I love inhaling the aroma of a freshly cut pear. This tart is on my list to make. Thanks!
Oh my goodness, my Daddy would have loved that pear recipe.