This Pear and Almond Cream Tart cleverly combines pears' gentle sweetness with almond cream's nuttiness. Take a mouthful and be enchanted by its rich flavors.
– 7 ounce all-purpose flour– 4 ounce butter– 2-3 tablespoon water– ¾ cup almond– ¼ cup sugar– 5 tablespoon butter– 1 egg– 1 egg white– ½ teaspoon almond extract– 1 tablespoon water– 4 tablespoon apricot jam– 3 pear– lemon juice
Ingredient
1
Pulse flour and butter in a food processor until butter and flour resemble cornmeal to produce shortcrust.
2
Add water and pulse again until dough forms. Keep the dough refrigerated in plastic wrap until use.
3
Roll pastry dough into a thin circle to line a 9-inch tart or pie pan. Start by preheating the oven to 375℉ and placing a baking sheet inside.
4
The blanched almonds should be added to a food processor and pulsed until coarsely crushed.
5
After processing until creamy, add sugar, egg, egg white, and almond essence and blend thoroughly.
6
Fill the pastry shell with almond cream. Peel and cut the pears in half, remove the cores, and massage with lemon juice.
7
Slice pear halves thinly crosswise on a chopping board with the cut side down. Spread the pear slices by pressing on the top.
8
As seen in the image below, move the pear to the tart with a spatula. Proceed with the last two pears.
9
Bake the tart pan on the hot baking sheet for 50–55 minutes until the almond filling is firm and golden brown.
10
Use a small sauce pan to heat water or brandy and jam, then glaze the hot tart. Serve room-temp.