Joan's Pear Tart
Elevate your dessert game with Joan's Pear Tart, a stunning masterpiece that combines tender, poached pears and a rich almond filling encased in a buttery, golden tart crust. Perfectly ripe Bartlett or Anjou pears are delicately simmered in a vanilla-infused poaching liquid, then artfully arranged atop a luscious almond frangipane layer. The tart crust, made from scratch, is blind-baked to perfection, ensuring a crisp, flaky base. A glossy apricot glaze applied after baking adds a touch of sweetness and an elegant shine, making this tart a showstopping centerpiece for any occasion. With its harmonious blend of flavors and textures, this pear tart is a delightful way to embrace the elegance of seasonal fruit. Serve it warm or at room temperature and watch it disappear in minutes!
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Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 50 grams granulated sugar (for crust)
- 1 large egg yolk
- 2 tablespoons cold water
- 3 medium ripe pears (such as Bartlett or Anjou, peeled, halved, and cored)
- 1000 milliliters water (for poaching)
- 200 grams granulated sugar (for poaching)
- 1 teaspoon vanilla extract
- 100 grams almond meal (ground almonds)
- 100 grams powdered sugar (for almond filling)
- 100 grams unsalted butter (softened, for almond filling)
- 1 large egg
- 0.5 teaspoon almond extract
- 2 tablespoons apricot jam (heated, for glaze)
Directions
Step 1
Start by making the tart crust. In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Step 2
Add the egg yolk and 2 tablespoons of cold water to the mixture, and gently stir with a fork until the dough starts to come together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
While the dough chills, prepare the poached pears. In a medium saucepan, bring 1000 milliliters of water, 200 grams of granulated sugar, and 1 teaspoon of vanilla extract to a gentle simmer.
Step 4
Add the peeled, halved, and cored pears to the poaching liquid. Simmer for 10–15 minutes, or until the pears are tender but still hold their shape. Remove the pears from the liquid and let them cool completely on a plate.
Step 5
Next, preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the tart pan, trimming any excess, and prick the base with a fork. Blind bake the crust for 15 minutes using pie weights or dried beans. Remove the weights and bake for another 5 minutes. Set aside to cool.
Step 6
To make the almond filling, cream the softened butter and powdered sugar together in a bowl until light and fluffy. Add the egg and beat until smooth. Mix in the almond meal and 0.5 teaspoon of almond extract until evenly combined.
Step 7
Spread the almond filling evenly over the cooled tart crust. Slice the poached pear halves thinly and fan them gently on top of the almond filling.
Step 8
Bake the tart in the preheated oven for 30–35 minutes, or until the almond filling is golden and set.
Step 9
Once baked, allow the tart to cool for 10 minutes before brushing the pears with the heated apricot jam to create a shiny glaze.
Step 10
Serve the tart warm or at room temperature, sliced into wedges. Enjoy!
Nutrition Facts
| Serving size | (2537.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4692.6 |
| Total Fat 233.1g | 0% |
| Saturated Fat 112.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 846.9mg | 0% |
| Sodium 151.3mg | 0% |
| Total Carbohydrate 624.0g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 424.1g | |
| Protein 54.5g | 0% |
| Vitamin D 200.5IU | 0% |
| Calcium 442.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1731.8mg | 0% |
Source of Calories