Tart with Pears and Almonds

Decadent Sweet Tart Crust

This delightful Sweet Tart Crust is a stunning base for your favorite desserts. Perfectly balanced in flavor and texture, it serves as a wonderful canvas for both savory and sweet fillings. Adapted from the works of renowned chef Dorie Greenspan, this recipe yields enough for one exquisite 9-inch tart.

Ingredients:

1/2cups (190 grams) all-purpose flour
1/2cup (60 grams) powdered sugar
1/4 teaspoon (1-2 grams) table salt
1 stick plus 1 tablespoon (9 tablespoons, 1/4 ounces or 130 grams) very cold (or frozen) unsalted butter, diced
1 large egg yolk

Preparation Time: 2 hours (plus chilling)

To craft this flaky crust, begin by blending flour, powdered sugar, and salt in a food processor. Add the tiny butter pieces and pulse until you achieve a coarse texture resembling oatmeal flakes and peas. Lightly beat the egg yolk, then gradually incorporate it into the mixture while pulsing. Continue processing until clumps start to form, indicating the dough is ready. Lightly knead any stray dry bits into the mixture and wrap the dough in plastic. Refrigerate for about 2 hours to firm up.

Rolling and Pre-baking Your Crust

When ready to roll, generously butter a 9-inch fluted tart pan with a removable base. On a floured sheet of parchment paper, roll the chilled dough into a 12-inch circle, ensuring it remains free from sticking. Use the parchment to aid in lifting the dough into the tart pan, sealing any cracks and trimming off excess dough. Fold the overhang inward, making thick edges, and prick the crust all over with a fork.

Chill the crust in the freezer for at least 30 minutes before baking.

Baking the Crust

Preheat your oven to 375°F (190°C) with a rack positioned in the center. To prevent puffing, place a buttered sheet of foil over the crust, shiny side down. Bake for 25 minutes, then remove the foil. If the crust has puffed during baking, gently press it back down with a spoon. Continue baking until firm and golden brown—around 10 more minutes. Remember, a golden crust brings the best flavor. Allow the crust to cool to room temperature before using.

Storage Tips

The dough can be stored in the refrigerator for up to 5 days or frozen for 2 months. If you're using a baked crust, it can also be frozen for the same time; however, the ideal flavor emerges when baked directly from the freezer, just adding an extra 5 minutes to your baking time.

Elegant Pear and Almond Tart

Elevate your dessert game with a Pear and Almond Tart, inspired by classic French culinary traditions. If you're short on time, feel free to use canned pear halves for a quicker option. Let’s get started!

Ingredients:

4 cups (950 ml) water
1/4 cups (225 grams) sugar
1/2tablespoons (20 ml) fresh lemon juice
3 medium-sized Bosc pears, peeled (about 7 ounces or 200 grams each)
2/3 cup (75 grams) blanched sliced almonds
1 tablespoon (10 grams) all-purpose flour
7 tablespoons (90 grams) sugar
6 tablespoons (85 grams) unsalted butter, softened
1 large egg
1/2 teaspoon almond extract or 2 teaspoons (10 ml) brandy (optional)
1 pre-baked sweet tart shell (from above)
Powdered sugar for serving (optional)

Cooking Time: 75 minutes

Instructions for Pear Preparation

Start by bringing water, sugar, and lemon juice to a boil in a large saucepan. Once boiling, add the peeled pears and reduce the heat to medium, simmering for approximately 20 minutes until they are tender. Once done, cool the pears in their syrup—this can be made up to 2 days in advance!

Crafting the Almond Filling

In the meantime, combine the sliced almonds and flour in a food processor; pulse until finely ground. Incorporate the sugar, butter, and optional flavorings until the mixture is smooth. Add the egg and blend until mixed. Transfer the filling to a bowl and chill for a minimum of 3 hours (or up to 2 days).

Baking the Tart

Preheat your oven to 350°F (175°C). Spread the chilled almond filling in your baked tart shell, then slice the cooled pears in half and remove the cores. Thinly slice each half, gently fanning the slices together. Arrange the pears over the filling, fanned out like the spokes of a wheel.

Bake the tart for around 55 minutes, or until it's golden brown, and a tester inserted comes out clean. Once baked, let the tart cool in the pan on a rack. Gently push the tart up to remove it from the pan. This tart can stay at room temperature for up to 8 hours. Before serving, slice into wedges and sprinkle with powdered sugar for an elegant touch!