You’ll also notice the change in lighting, by the time I finished the tart it was dark, due to a little technicality 🥰. I hope you enjoy it. You’ll need a 22 cm/8 in tart pan.
Ingredients
- 2 Bartlett pear, ripe but firm
- Slivered almonds
- Peach or apricot jam
For the crust
- 1 cup flour
- 1/4 cup sugar
- 60 g cold butter, cubed
- 3 egg yolks
- 1/2 tsp vanilla
- A pinch of salt
- 1 tbs ice water if needed
Almond cream
- 50 g unsalted butter, room temperature
- 30 g sugar
- 2 eggs, room temperature
- 1/2 tsp almond extract or vanilla
- 1 cup almond powder
- 1/4 cup flour
Instructions
- For the crust place everything in a food processor except for the water, pulse about 10 times it should for into tiny balls and can hold when pressed. If not add 1 tbs ice water and pulse 2 more times, gather in a plastic wrap and leave in the fridge for 1 hour.
- For the almond cream beat the butter and the sugar until light and fluffy add 2 eggs and vanilla and beat until incorporated, add the almond flour and flour and beat until it comes together.
- Peel the pear, core and remove the stem, cut any way you like. If your pears are very firm you can cook until tender in 2 cups water 1/2 cup sugar syrup.
- Preheat oven to 350F.
- Flour a surface and roll out the crust, with the help of the rolling pin place the pastry in the tart pan pressing on the sides and removing extra pastry. Prick the base with a fork.
- Add the almond cream and try to spread evenly. Place the sliced pear gently then fill in the space with sliced almonds. Sprinkle with cane sugar and bake for 50-55 minutes.
- Warm the jam in the microwave and brush the pears.