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Pear Tart
Pear Tart
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Pear and almond tart with apricot glaze on a buttery crust.
Ingredients:
  • Crust:
  • One butter crust (pâte brisée) recipe
  • Filling:
  • 1/3 cup almond paste (not marzipan)
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 egg
  • Pinch kosher salt
  • 1/2 teaspoon almond extract
  • 3 large Bosc pears
  • Lemon juice
  • Glaze:
  • 1/4 cup apricot jam
  • 1/2 teaspoon vanilla extract
  • Piece lemon peel
  • 2 tablespoons Reisling or water
Instructions:
  • For the pâte brisée crust: Roll out the dough into a 13-inch circle and gently press it into a 10-inch tart pan with a removable bottom (or use a pie plate if needed). Neatly fit the dough into the edges, trim off any excess hanging over the top, and chill the crust in the freezer for 30 minutes.
  • Preheat the oven to 375°F.
  • For the frangipane: Beat almond paste and sugar to break it apart, then mix in butter. Add egg, flour, salt, and almond extract. Beat until light and fluffy. It's okay if there are some almond paste chunks; the mixture will rise when baked. No need to worry if it seems like not enough frangipane; it will expand during baking.
  • Prepare the pears by peeling and coring them, then slicing thinly (about 1/8- to 1/4-inch thick). Toss the slices in a bowl with lemon juice to maintain their color.
  • Layer the frangipane evenly on the tart shell, then artistically place the pear slices on top, ensuring they slightly overlap for a beautiful presentation without stacking them.
  • Bake at 375°F for 30-35 minutes until the pears are lightly colored and the tart shell edges are golden brown. Let cool on a wire rack.
  • Prepare the apricot glaze by combining apricot jam, lemon peel, vanilla extract, and water or Riesling in a small saucepan. Warm over medium heat for 5 to 8 minutes, stirring constantly. Remove from heat when the mixture has reduced and thickened, then set it aside.
  • Brush the apricot glaze over the pears on the freshly baked tart. Serve.

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