Pear Almond Tart
From juels 15 years ago
- 50 minutes to make
- Serves 8
A very unusual pear tart. I can never get my kids to eat fruit pies, but they love this one.
Ingredients
- For the crust: 1 cup all-purpose flour shopping list
- 3/4 cup whole wheat flour shopping list
- 1/2 cup shortening shopping list
- 1 tbsp sugar shopping list
- 3 tbsp cold water shopping list
- For the filling: 1/3 cup all-purpose flour shopping list
- 1 cup ground almonds shopping list
- 1 tsp almond extract shopping list
- 2/3 cup sugar shopping list
- 4 tbsp butter, softened shopping list
- 2 eggs, beaten shopping list
- 3 tbsp raspberry OR strawberry jam shopping list
- 14 oz can pear halves in natural juice, or about 5 fresh pears, halved cored and boiled shopping list
- 3 tbsp peach or apricot preserves shopping list
- sliced almonds for decoration shopping list
How to make it
- For the crust, stir the flours together, add 1 tbsp. sugar, mix well. Work in the shortening with a special tool, or a fork, until the mixture resembles fine bread crumbs. Add water and stir till moistened.
- Spoon out the dough onto a slightly floured surface and roll out to fit a 9-inch pie dish. To transfer, wrap it around the rolling pin first. You could also just shape the dough in the pie dish to fit , instead of rolling it. The crust has to come up the sides of your baking dish.
- Prick the crust with fork, cover with foil and place a small cast iron pan on top for the weight, or wrap a brick into the foil and place on top. This will prevent the crust from rising while it bakes.
- Bake in preheated 400F oven for 20 min. Remove foil during the last 5 min of baking.
- Beat all the filling ingredients together, except for the jam, pears and preserves.
- Reduce the oven temp. to 350F. Spread the raspberry OR strawberry jam on the bottom of the crust and spoon over the filling.
- Drain the pears and arrange them, cut side down, in the filling. If using fresh pears, halve them first, core and boil in small amount of water until soft.
- Sprinkle the sliced almonds over the top and bake for 30 min., until firm and golden brown.
- Microwave the peach OR apricot preserves for about 30 sec, or until liquidy. Brush the preserves over top of your tart like a glaze.
- Serve with whipped cream or ice cream on top for a double pleasure.
The Rating
Reviewed by 9 people-
What a wonderful tart printed and Flagged as beautiful.
Five forks
trigger
in loved it
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Love this recipe! A must try for me!
mamalou
in Attleboro loved it
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Great recipe, and thank you for sharing! FIVE! :+D
chefelaine
in Muskoka loved it
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