Pear Almond Tart

Name: Pear Almond Tart
Yield: 8 servings
Ingredients: 1½ cups (375 mL) sliced almonds; &frac23; cup (150 mL) sugar; ¼ tsp (1 mL) salt; 2 eggs, beaten; 1 tsp (5 mL) vanilla extract; 1 tsp (5 mL) almond extract; 2 tbsp (30 mL) butter, melted; 3 firm ripe pears (see cook's tip); 1 batch Scratch Pie Crust; 1 egg, beaten; 2 tsp (10 mL) water

Prep 10 min

Cook 50 min

Ready in 60 min

This gorgeous tart combines sweet pears and frangipane, or almond cream, for a dessert that’s sure to impress at any get-together.

Ingredients

1½ cups (375 mL) sliced almonds
⅔ cup (150 mL) sugar
¼ tsp (1 mL) salt
2 eggs, beaten
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) almond extract
2 tbsp (30 mL) butter, melted

3 firm ripe pears (see cook's tip)
1 batch Scratch Pie Crust
1 egg, beaten
2 tsp (10 mL) water

Directions

Preheat the oven to 400°F (200°C)
Combine the almonds, sugar and salt in the Deluxe Cooking Blender and pulse until the almonds are finely ground. Add the eggs, extracts, and butter and blend until smooth.
Cut the pears in half lengthwise and remove cores with the Small Scoop. Thinly slice the pears, stopping ½” (1 cm) from the stem, so the slices stay attached.
Roll the pie crust into a 13" (33-cm) circle on a sheet of parchment paper. Spread the frangipane over the dough, leaving a 2” (5-cm) border.
Fan the pears on top of the frangipane. (You may need to cut the pears down to fill the space evenly.) Fold the edges of the dough over the pears.
Transfer the galette to the Pizza Stone. Beat the egg and water in a small bowl to make an egg wash, then brush the edges of the pie crust.
Bake for 50–55 minutes, or until the pears are easily pierced with a knife and the crust is golden brown. Transfer to a wire rack to cool.

Yield:

8 servings

Cook's Tips:

The best pears to use for this recipe are Bartlett, Bosc, or Anjou. Bartlett pears are a little sweeter and softer, while Anjou pears more dense, and have more tang and texture. Bosc pears are widely available, and have firm, dense flesh that retains shape and texture better than other varieties.

If your crust is browning too quickly, cover it with aluminum foil.

Serve your tart with ice cream or whipped cream, if you’d like.