Pear and almond tart. The best pears for Pear Almond Tart are Bartlett and Anjou. Barlett pears start arriving at farmers markets and your grocery stores in late summer. You can see the same sweet tart crust baked in the non-stick tart pan (shown in this Pear and Almond Tart recipe) and in the anodized aluminum tart.

Along with the tart I served Poached Pear Ginger Cake and Caramel Apple Pumpkin Pie. If you'd like to use canned pears halves for this-it is trés French, you see-just drain the canned pears, dry them very well, and carry on. This pear almond tart, made with pears, ground almonds, and a sweet pastry dough, is a classic French dessert. You can cook Pear and almond tart using 17 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Pear and almond tart

Prepare of for the pastry.
Prepare 200 g of x plain flour.
It's 100 g of x unsalted butter.
You need 85 g of x icing sugar.
You need 1 of x egg.
It's of for the frangipane / almond sponge.
It's 250 g of x ground almonds.
Prepare 185 g of x caster sugar.
It's 185 g of x softened butter.
Prepare 4 of x eggs.
You need of for the poached pears.
You need 6 of x medium pears (preferably unripened).
You need 1 of x L water.
Prepare 500 g of x caster sugar.
You need of star anise - cinnamon stick - cloves - lemon and orange peel.
It's of for the glaze.
You need of apricot jam.

Though French in origin, this classic pear almond tart knows no bounds in terms of its appeal. While we appreciate the taste and that's what prompts us to make it. I made this tart with pears, but it can easily be done with peaches, nectarines, apricots or apples. Usually I'm not big on tarts, but I do think they Repeat with remaining pear halves.

Pear and almond tart instructions

Cream the butter and icing sugar in a food processor for a minute or 2 then add the egg and continue to mix until combined..
Add the flour and process until it just comes together, don't let it mix for longer than necessary. Turn out onto a floured work surface and work with your hands to flat disc then wrap in cling film and refrigerate for at least 1 hour before rolling..
Bring your stock syrup mixture to a boil and let it simmer while you peel the pears, to keep them from browning keep them submerged in cold water. Simmer the pears until they are soft enough to cut easily with a spoon but not mushy and falling apart, let them cool fully in the fridge while you make the frangipane. When fully cooled quarter and de-core the pears..
Combine the butter and sugar in a stand mixer and with the paddle or K beater beat until pale and fluffy. Use a spatula to scrape down the sides if necessary. Then add the eggs 1 by 1 and mix each one into the mixture before adding the next egg, I cracked mine into a jug to avoid the risk of adding egg shell to the sponge..
When the eggs are added the mixture will not look good as the butter and cold eggs separate but once the almond is added and mixed for a minute the sponge is ready, leave to rest while you roll the pastry..
On a well floured work surface roll the pastry to a round disc approx 3-4mm thickness, starting with a round disc helps to achieve this. I used a 26cm or 10 inch pastry case with a disc of baking parchment in the bottom to aid removing later..
Use a knife to trim around the tart case leaving a few inches to allow an overlap, use the rolling pin pick up the pastry then using the rolling pin once more to ease the pastry into the tart case..
Gently press the pastry into the corners so that the entire case is in contact with the pastry, then roll the rolling pin over the top to cut off the over lap. Use your fingers now to raise the pastry to about 1/2 cm over the top lip..
Prick the pastry base with a fork to prevent it rising while baking, then scrunch up a large disc of baking parchment and fill this with baking beans or dry rice to then blind bake at 170c for 10-15 minutes.
Take out from the oven then remove the baking beans, to bake the base of the tart enough place back in the over for another 10 minutes then brush with warmed up apricot jam..
Spoon the frangipane into the tart case but not to the very top as it sill rise a little while baking, now press the pear quarters presentation side up onto the frangipane. Squish them down a little so they just protrude slightly..
Any unused pear quarters can be stored in a sterilised jar with the soup and will keep for weeks. Bake the tart at 160c for 30 minutes or until the almond sponge is just set and not wobbly. To remove the tart from the case, let it cool for 5 - 10 minutes then using an upturned bowl ease the sides of the tart case down..
Another brushing of apricot jam will give a lovely shine, you can portion and serve immediately or chill and re-heat. This tart is lovely with ice cream, custard or double cream.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Cool tart in pan on rack. Push pan bottom up, releasing tart from.