Add almond paste or almond cream to anything and I will devour it. This pear and almond cream tart has a sophisticated look {for impressing your guests} but is simple to prepare. To balance out the rich filling, top it with a dollop of silky crème fraîche that has tangy, nutty flavor.
Pear and Almond Cream Tart Recipe
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1 stick unsalted butter, cold and cubed
3 Tbsp. ice water
Filling
1 cup almond flour or ground, blanched almonds
3/4 cup confectioners’ sugar
1 stick unsalted butter, softened
1 large egg
2 Tbsp. all-purpose flour
3/4 tsp. salt
1/2 tsp. almond extract
1/2 cup apricot jam, strained
1 can (15 oz.) pear halves, drained and sliced lengthwise
9” round tart pan with removable bottom
For the dough, pulse flour, salt, and granulated sugar in a food processor. Add cubed butter, and pulse for 30 seconds until mixture forms coarse crumbs. With mixer running, pour in water, and process just until dough holds together, about 30 seconds. Wrap dough in plastic wrap. Refrigerate until firm, about 1 hour. On a lightly floured work surface, roll dough to about 1/4" thick. Roll up on rolling pin, and unroll over tart pan. Fit into bottom, and press up sides. Trim edges level with top of tart pan. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. For the filling, pulse almond flour {or blanched almonds} and confectioners’ sugar until it reaches fine powder. Add butter, egg, flour, salt, and almond extract, and process until it forms thick cream. Spread half of jam on tart shell bottom. Pour in almond cream. Chill for 15 minutes. Arrange pear slices in a fan pattern on top of almond cream. Place on baking sheet, and bake 35 to 40 minutes until crust is gold brown and almond cream is set. Remove from oven. Microwave remaining jam for 20 seconds, and brush over tart with a pastry brush. Let cool completely before slicing. Impress your guests with a sweet and sophisticated dessert.
