Recipe

Pear Tart With Caramel Sauce Topped By Almond Cream Recipe

	Elaina253 / All my dishes 2 years, 8 months ago I got the idea for this desert from the Dahlia Lounge - Instead of a single serving you get to make the whole pie at home! Prep:30m Cook:40m Servings:8	Elaina253
	fruit tart pie

Does this look good? Yeah! / Nope

Recent Gawkers

betsyann

brassnot

keni

amphigor

grandmom

maiko

Ingredients

Pear Tart

1 1/4 cups All-purpose flour

1/8 teaspoon Salt

Sugar

1/2 cup Unsalted butter

1 Egg yolk

2 1/2 tablespoons Ice water (approximately)

8 Ripe pears (Comice/Anjou)

(about 3 pounds)

1 teaspoon Ground ginger

1/3 cup Apricot preserves

Almond Cream

1/2 cup almonds, toasted

3 egg yolks

3 tablespoons sugar

1 cup heavy cream, whipped

2 tablespoons brandy

Directions

Preheat oven to 425 degrees.

To make the pastry:

Combine the flour with the salt and 2 tablespoons of sugar in a large bowl. Cut in the butter with a knife. Blend with a pastry blender until the flour has the texture of coarse crumbs. Combine the egg yolk with the ice water and work into the flour mixture to form a soft dough. Add more water if necessary. Knead briefly and press the dough over the bottom and sides of a buttered loose bottomed 10-inch quiche pan. Trim the edges. Line the pastry with aluminum foil and weight with rice or beans. Bake 10 minutes.

Remove foil and rice or beans; bake until the pastry is golden, 5 to 10 minutes. Cool on a rack.

To make the caramel:

Combine 1/3 cup of sugar with 2 tablespoons water in a medium skillet. Heat to boiling and boil until the mixture turns a light caramel color. Carefully, but quickly, brush the caramel over the bottom and sides of the pastry shell.

To make filling:

Peel 6 of the pears, cut in half, and remove the cores. Cut each half into 4 slices. Place the pears in a large heavy skillet or saucepan. combine 2/3 cup sugar, the ginger, and 1 cup water and pour over the pears. Heat to boiling; reduce the heat. Simmer, covered, until pears are soft but not mushy, 6-8 minutes, depending on ripeness of pears. Cool.

Drain the pears, reserving the liquid. Arrange the pears over the bottom of the pastry shell. Peel the remaining pears, cut into quarters, and remove the cores. Cut each quarter into thin slices. Arrange symmetrically over the cooked pears.

Combine the apricot preserves with 4 tablespoons of the pear liquid in a small saucepan. Heat to boiling; strain. Brush the tart with half the apricot mixture. Bake 30 minutes. Remove from oven and brush with the remaining apricot mixture.

Place the almonds in a food processor and process to a fine meal.

Combine the eggs and sugar in a bowl and whisk until pale and creamy. Fold in the cream, brandy and then the almonds. Serve over warmed servings of pear tart. Enjoy!

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this