Shannon shared another tart recipe with me. This one, she says, takes a bit longer than the chocolate raspberry tart because it involves a homemade pastry crust, but it’s totally worth it because it’s so good.
Pear Almond Tart // Les tartes aux poires et amandes
- 150 g (1 1/4c) flour
- 90 g (3 1/4 oz) chilled unsalted butter cubed
- 55 g (1/4 c) caster/baker’s sugar
- 2 egg yolks lightly beaten
- 150 g (5 1/4 oz) unsalted butter @ room temp
- 150 g (2/3c) caster/baker’s sugar
- 3 eggs
- 125 g (1 1/4c) ground almonds
- 1 1/2 Tbsp flour
- 3 ripe pears
For pastry, sift flower in bowl. Rub in butter with fingertips until consistency of breadcrumbs Stir in caster sugar and mix well. Incorporate egg yolks with a flat blade knife or pastry knife/blender. Gather into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350 F and lightly grease tart pan. Roll out the pastry between two sheets of baking/parchment paper until large enough to line the base and side of the tin. Line the tin with the pastry and trim the edge. Sparsely prick the base with a fork. Line the base with the baking paper, pour in some uncooked cheap rice or beans and bake for 10 mins. Remove the paper and the rice or beans and bake for another 10 minutes. Cool.
For the filling, beat butter and sugar in a bowl for 30 seconds. (Don’t beat it so much that it becomes creamy.) Add eggs one at a time, beating after each addition. Fold in the ground almonds and flour. Spread filling over the cooled pastry base.
Peel and de-core the pears. Slice fairly thin and cover top of tart. Bake for 50 minutes or until filling has set (middle might still be soft when hot). Let cool in tin before serving.