Pear Almond Tart Recipes

Steps:

• For pears:
• Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
• For crust:
• Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
• For almond filling:
• Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
• Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
• Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
• Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
• Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
• To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
• Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
• In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
• Yield: about 2 1/4 pounds

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9 inch baking dish or tart pan.
• In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
• Be careful not to process too long or it will turn into almond butter!
• Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
• In another medium bowl, whisk the eggs until frothy.
• Whisk in the milk and melted butter until well blended.
• Add the egg mixture to the almonds and stir to blend well.
• Pour the batter into the prepared dish and spread to form an even layer.
• Peel, quarter and core the pears.
• cut each pear quarter into crossways slices, keeping the slices assembled as you go.
• Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
• Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
• Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
• Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
• Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
• Let the tart cool on a rack.
• You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

Steps:

• For crust:
• Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
• For filling:
• Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
• Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
• Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)

Steps:

• Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
• Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
• Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
• Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
• Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
• Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
• Mix almond meal, oat flour, and baking powder together in a bowl.
• Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
• Press dough into the prepared tart pan. Arrange pears on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

Steps:

• On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.