It’s pretty pear time, and this seasonal tart makes a great dinner party dessert because it can be made in advance. For an easy entertaining option, gather friends for dessert. Make it special by pairing it with a tiny glass of Sauternes or Eiswein. I am a big fan of dessert wines and think they pair especially well with fruit tarts like this one. Enjoy! -alyce eyster
Peartime: Pear & Almond Tart
Author: culinarythymes.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 1 12 inch wide tart
You will need a 12 inch wide and 1 inch tall fluted tart pan with a removable bottom for this recipe. Serve the tart with whipped cream or vanilla bean ice cream.
Ingredients
- 2½ cups all purpose flour
- pinch of salt
- 1 cup unsalted butter, cubed
- 1 cup powdered sugar
- 3 egg yolks
- 4 ripe Comice pears, peeled, cored & quartered
- Filling:
- 1½ cups unsalted butter, softened
- 1½ cups sugar
- 2 cups blanched almonds
- 3 eggs
Instructions
- To make pastry, in a food processor, pulse the flour, salt and butter until the mixture resembles coarse bread crumbs. Add the sugar and the egg yolks and pulse. The mixture will quickly come together and leave the sides of the bowl. Remove and wrap in plastic. Chill for at least one hour.
- Preheat the oven to 350°F. Coarsely grate the pastry into the tart pan. Press the dough evenly onto the sides and the bottom of pan. Bake for 20 minutes until very light brown. Cool and place the pears in the tart shell in a decorative fashion. Reduce the oven temperature to 300°F.
- For the filling, cream the butter and sugar until the mixture is pale and light. Pulse the almonds in the food processor until finely chopped. Add the butter and sugar mixture to the food processor and blend well. Add the eggs one at a time, blending each one well. Pour the batter over the pears and bake for 40 minutes or until the batter is set and slightly golden.
Thanks for stopping by. Here's to great food and good thymes! -