Pear & Almond Tart Recipe
Wednesday, October 30, 2013
The Cook’s Atelier recipe. I decided to give it a chance. And it was truly delicious!
For the pears
1. Bring 4 cups water, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved.
2. Add pears and reduce the heat to medium and simmer until the pears are tender, about 20 minutes.
3. Cool the pears in the syrup.
For the almond filling
1. In a medium bowl, mix the ground almonds, sugar and butter until smooth.
2. Add the egg and mix until incorporated.
3. Cover and chill at least 3 hours.
For the pâte sucrée
1. Whisk the cream and the eggs together in a small bowl and set aside.
2. In a large bowl, combine the flour, sugar, salt and butter. Using your fingers, incorporate the butter until you have a coarse meal.
3. Gradually add the cream and yolks, and mix until just combined. Be careful not to overwork the dough.
4. Bring the dough together with your hands to incorporate completely. Place it in the fridge for at least one hour.
To prepare the tart
1. Preheat the oven to 375 degrees.
2. Position a rack in the center of the oven.
3. Place the chilled pâte sucrée on a lightly floured work surface, and sprinkle with a little bit of flour.
4. Roll it into a 1/4-inch-thick circle, flouring as needed.
5. Cut the dough into circles slightly larger than the tart pans.
6. Gently press the dough into the pan, being careful not to stretch it as this will cause it to shrink when baking.
7. To remove the excess dough, work your way around the edge pinching it off with your fingers.
8. Chill in the fridge for 1 hour, or the freezer for 10 minutes before baking.
9. Once chilled, spread the almond filling evenly in crust.
10. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half into the tart to fan the slices (keep them tightly overlapped).
11. Bake until golden brown and a toothpick inserted into the center of the filling comes out clean, about 20 minutes.
12. Cool tart in pan.
13. To serve, sprinkle with powdered sugar and add a dollop of whipped cream.