Pear and Almond Tart Recipe
This Pear and Almond Tart is a classic combination of pears and almonds. They work so beautifully well together. Looks Not only tempting but also tastes fantastic. It’s a perfect treat for afternoon tea with friends or family.
You will need
- Loose-bottomed tart tin (9-10 inch, 23-25 cm)
- Food processor
- Small bowl
- Large baking sheet
- Sieve
- Piping bag
- Colander
Ingredients
Serves 8
Pear and Almond Tart
- 5 halves of tinned pears
- 3 tbsp of flaked almonds
Sweet Pastry
- 250 g (9 oz) plain flour
- 125 g (4 1/2 oz) sugar
- 125 g (4 1/2 oz) butter, room temperature
- 2 medium-size free-range eggs
- 1 tsp of vanilla extract
Frangipane
- 125 g (4 1/2 oz) ground almond
- 125 g (4 1/2 oz) caster sugar
- 125 g (4 1/2 oz) butter, room temperature
- 2 medium-size free-range eggs
- 1 tsp of almond extract
Preparation Method
65 minutes
- To prepare a sweet pastry sieve the flour onto a clean work surface, and add sugar and butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
- Crack in the eggs and add vanilla extract to the mixture and gently work it together until dough forms. Don’t over work out the sweet pastry too much at this stage. Flour it lightly dough and wrap in cling film. Pop in the fridge till needed.
- Meanwhile, combine all the frangipane ingredients in a food processor until smooth. Place into the small bowl and wrap in cling film and chill in the fridge.
- Dust a clean work surface with little flour and press sweet pastry into a rectangle. Roll out the dough to about 3 millimetres thickness and cut out discs from the pastry to line the greased 23-25 cm (9-10 inch) loose-bottomed tart tin. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 180˚C/356˚F/Gas mark 4.
- Fill a piping bag with frangipane and spread filling evenly into the previously prepared tart up to ¾ of their high.
- Cut each half of pear crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide the spatula under pears and transfer carefully on the top of filling. Sprinkle over the top flake almonds and place tarts on the baking sheet in the oven for 35-40 minutes or until golden brown.
- Remove pear and almond tart from the oven and allow to cool slightly. Serve warm with whipped cream or vanilla ice cream.
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Categories:
Baking Hassle-Free Irish Favorite Sweet
Tags:
Butter eggs Flaked almonds Ground almonds Plain flour Tinned pears