Almond Pear Tart

This almond pear tart combines wine-poached pears and creamy frangipane inside a buttery crust for an elegant, unforgettable dessert.

Prep Time 1

Cook Time 2

Total Time 3

Servings tart

Equipment

Makes: 9inch round

In a medium pot, add the pears, red wine, sugar, orange juice and peel, and spices. Add enough water to cover the pears.
Bring to a boil over high heat. Then cover with a lid (or foil), and reduce to a simmer over medium-low. Cook until a paring knife can go easily through the pears, 15 to 20 minutes.
Remove the pears to a large heatproof bowl or container. Strain the the wine and let cool completely, about 1 hour. Once cool, pour over the pears, cover, and refrigerate for up to 3 days.
Remove the pears from the wine and transfer to a paper towel-lined sheet pan. Pat them dry. Cut the into 1/8-inch slices (you'll also need to remove the stems along the way). Set aside in the fridge.
Using the removable bottom of a 9-inch tart (23 cm) tart pan, trace a circle onto a sheet of parchment paper. Transfer it to a sheet pan. This is the canvas for your design rough draft.
Arrange the pear slices within the circle, fanning them out in a random pattern. Cover the circle completely! It's okay if you don't use all of the pears. Set aside in the fridge.

In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
Transfer to an unfloured work surface. Gather and shape into a flat disc. Lightly dust the work surface with flour and roll out the dough into a 12-inch (30 cm) round.
Transfer to a 9-inch (23 cm) tart pan with a removable bottom. Roll a rolling pin over the dough to trim away the excess and create clean edges. Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350°F (180°C). Set the tart pan on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
Bake until the dough starts to look dry with a matte finish, about 30 minutes. Remove the foil and beans and continue to bake (on the sheet pan) until the crust is light golden all over, about 15 minutes (Note 2).
Transfer the tart pan to a wire rack and let cool for 15 minutes.

Meanwhile, in a large bowl, using a hand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg and almond extract. Beat in the almond flour. Spread the filling into the cooled pie crust.
Arrange the pear slices on top of the filling, cover the surface completely. You might not use all of the pears.
Bake (on sheet pan) until the filling is puffed, golden, and about 1 hour. (If the edges are getting too dark, you can cover with a foil ring.) Transfer to a wire rack.
In a small bowl, combine the raspberry jam and water. Microwave until warm, about 30 seconds. Brush the gloss onto the pears (NOT the frangipane), using it all. Let the tart cool to room temperature, about 4 hours, before serving.

NOTE 1: Firm pears—Bartlett, Bosc, or Anjou—work best.
NOTE 2: After you remove the foil and beans and return the pastry to the oven, it should not balloon in the center. If it does, put the foil and beans back and bake for another 5 to 10 minutes before continuing.