Pear & Almond Tart

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By Team Studio Kitchen

Pears often don't get the appreciation they deserve. Once perfectly ripe, they unveil their truly wonderful taste, and when gently poached in syrup, they ascend to even greater heights.

This tart serves as a wonderful tribute to pears. Poached, carefully sliced, and meticulously baked within a tender almond cream, that has the tang of lemon and the perfume of vanilla, all nestled in a golden pastry shell, it truly works wonders

And the joy of having a stash of sweet pastry dough in the freezer is simply unbeatable. So, why not double your batch when preparing this recipe? Trust me, you'll find yourself craving another pear & almond tart before the week is through—it's just that delightful.

Don't forget here is the recipe for our Apricot & Vanilla Jam.

Time

3

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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SWEET TART CASE

280g plain flour
90g icing sugar
 pinch salt
1 vanilla pod, seeds scraped
135g unsalted butter, cold diced
55g egg (approx. 1 large egg)
20g egg yolk (approx. 1 large egg yolk)

ALMOND CREAM

150g unsalted butter, room temperature
 pinch salt
1 vanilla pod, seeds scraped
1 lemon zest
150g icing sugar, sieved
150g ground almonds
140g egg (approx. 3 medium eggs)
25g plain flour

POACHED PEARS

3 pears
225g caster sugar
750 ml water
1 vanilla pod, seeds scraped
½ lemon zest & juice

ASSEMBLY

400g sweet pastry
100g apricot jam + extra for glazing
600g almond cream
3 poached pears cut in half and sliced thinly
45g flaked almonds
 q.s. icing sugar for dusting
1

To make the pastry… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

2

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for a further 20 minutes.

 

3

For the pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup. 

 

4

To roll and line the tart… remove the pastry from the fridge and line a round crinkled tart tin 25 cm diameter X 3.5 cm deep. Trim the excess pastry and prick the base of the tart with a fork. Return to the fridge to rest for a further 20 minutes. Wrap excess pastry and store in the freezer to use another time.

 

5

To bake… scrunch a sheet of baking paper and line the tart with it, add baking beans or rice and blind bake the tart in an oven preheated to 170°C for 20 minutes or until just cooked. Remove the baking beans and leave the tart to cool before spreading the apricot jam evenly into the base. Set aside. 

 

6

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimetres from the very top of the tart.

 

7

For the fruit… cut the pears in half and slice then finely horizontally with a knife, indent the almond cream with six halves of pear.

 

8

To bake… add flaked almonds to the edge of the tart all the way around. Place back in the oven and bake at 170°C 35-40 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. Brush the surface of the tart with warmed apricot jam and dust the toasted flaked almond edges with icing sugar. 

 

1
0 hours 0 minutes

To make the pastry… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

2
0 hours 0 minutes

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for a further 20 minutes.

3
0 hours 0 minutes

For the pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup. 

4
0 hours 0 minutes

To roll and line the tart… remove the pastry from the fridge and line a round crinkled tart tin 25 cm diameter X 3.5 cm deep. Trim the excess pastry and prick the base of the tart with a fork. Return to the fridge to rest for a further 20 minutes. Wrap excess pastry and store in the freezer to use another time.

5
0 hours 0 minutes

To bake… scrunch a sheet of baking paper and line the tart with it, add baking beans or rice and blind bake the tart in an oven preheated to 170°C for 20 minutes or until just cooked. Remove the baking beans and leave the tart to cool before spreading the apricot jam evenly into the base. Set aside. 

6
0 hours 0 minutes

For the almond cream… place the butter, salt, vanilla, lemon, icing sugar and almond into the bowl of a stand mixer, attach the paddle and turn the machine onto a low setting. Keep the speed on low and mix until the paste is smooth and well incorporated. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again. Add the egg and mix in before adding the flour. Spread the almond cream into the base over the top of the jam and a couple of millimetres from the very top of the tart.

7
0 hours 0 minutes

For the fruit… cut the pears in half and slice then finely horizontally with a knife, indent the almond cream with six halves of pear.

8
0 hours 0 minutes

To bake… add flaked almonds to the edge of the tart all the way around. Place back in the oven and bake at 170°C 35-40 minutes until golden brown. Remove from the oven and leave to cool completely before demoulding. Brush the surface of the tart with warmed apricot jam and dust the toasted flaked almond edges with icing sugar.