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Tuesday, December 17, 2013

Pear tart with almond filling

Last night I had my close friends over for dinner. I wanted to make a Fall-Winter-like dessert, yet something relatively light and with fruits. I remembered an excellent pear tart with almond filling that we often buy in the mountains in the Winter so I went on to try and replicate that delicious dessert.

In the end I came up with a simple recipe composed of a sweet shortcrust dough, juicy pears, and a very easy almond filling composed of eggs, butter, sugar and ground almonds. The trick here is to choose juicy and/or ripe pears because hard pears do not soften while baking and a tart with hard pears is not as pleasant. Else it's a very easy recipe to follow and takes about 1.5 hrs to prepare and bake in total. And it's great both in Summer and in Winter! And with vanilla ice-cream the pear-almond tart tastes even better :-D

Recipe for a big pear tart (28 cm form)

1 portion shortcrust dough (pâte brisée):
240 g flour
1 tsp salt

1 tbsp sugar
140 g cold butter
1 dl water

3-4 juicy pears

Almond filling:
100 g butter, room T
100 g sugar
100 g ground+peeled almonds
2 eggs, beaten up

Prepare the dough as previously described and refrigerate it for 30 min. Peel and clean pears, cut them in 2 and slice them evenly (short side).
Beat up butter and sugar together in a bowl. Add ground almonds and beaten up eggs, mix.
Prepare a pie form with butter + flour. Roll out the dough, fold in edges, and prick it with a fork. Place pear halves evenly (geometrically) onto the dough and add the almond filling in between the pears. Bake in the oven 30 min at 200C.
Decorate the tart with sliced almonds and serve with vanilla ice-cream! Enjoy!

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