This Pear and Almond Tart is a delightful dessert that combines a buttery shortcrust base with a rich almond filling and juicy pears in syrup. Topped with sliced almonds and a dusting of powdered sugar, this tart is both elegant and delicious, perfect for special occasions or a comforting weekend treat. With a hint of lemon zest, it adds a refreshing note that perfectly complements the sweetness of the pears and the nuttiness of the almonds.
Preparation Time
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 45 minutes
Ingredients
For the Shortcrust Pastry:
- Butter: 100 g (7 tablespoons)
- Powdered Sugar: 50 g (1/4 cup)
- Oil: 3 tablespoons
- Salt: A pinch
- Vanilla Sugar: 8 g (1 tablespoon)
- Cornstarch: 50 g (1/3 cup)
- Egg: 1 (large)
- Baking Powder: A pinch
- 00 Flour: 250 g (2 cups)
For the Almond Filling:
- Butter: 150 g (2/3 cup)
- Granulated Sugar: 150 g (3/4 cup)
- Almonds: 150 g (1 1/4 cups, finely ground)
- Eggs: 2 (large)
- Lemon Zest: From 1 lemon
- Flour: 35 g (1/4 cup)
For the Topping:
- Apricot Jam: 100 g (1/3 cup)
- Pears in Syrup: Sliced
- Sliced Almonds: To taste
- Powdered Sugar: For dusting
Directions
- Prepare the Shortcrust Pastry:
- In a bowl, combine 100 g of butter, 50 g of powdered sugar, 8 g of vanilla sugar, a pinch of salt, and 3 tablespoons of oil.
- Add 50 g of cornstarch, 1 egg, a pinch of baking powder, and 250 g of 00 flour. Mix gently with your fingertips until a dough forms, avoiding kneading too much.
- Shape the dough into a disc, wrap it in plastic wrap, and place it in the freezer for 30 minutes.
- Prepare the Almond Filling:
- In a separate bowl, cream together 150 g of butter and 150 g of granulated sugar until light and fluffy.
- Add 2 eggs, one at a time, mixing well after each addition.
- Stir in 150 g of ground almonds, the zest of 1 lemon, and 35 g of flour until fully combined.
- Assemble the Tart:
- Preheat the oven to 180°C (350°F).
- Roll out the chilled shortcrust pastry to fit a 28 cm tart pan. Press the dough into the pan, trimming the excess.
- Spread 100 g of apricot jam evenly over the base of the tart.
- Pour the almond filling over the jam layer and smooth it out with a spatula.
- Arrange sliced pears in syrup on top of the almond filling and sprinkle with sliced almonds.
- Bake:
- Place the tart in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
- Serve:
- Let the tart cool completely before removing it from the pan. Dust with powdered sugar and serve.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence.
- Pair with a cup of hot tea or coffee to complement the flavors.
- Enjoy it warm or at room temperature; it tastes delicious either way.
Cooking Tips
- Ensure the butter for the shortcrust pastry is cold to achieve a flaky crust.
- Ground almonds can be replaced with almond meal for a finer texture.
- For a glossy finish, brush the pears with a little warmed apricot jam before baking.
Nutritional Benefits
- Almonds provide healthy fats, fiber, protein, and essential vitamins and minerals.
- Pears add natural sweetness and fiber to the dessert.
- Lower in saturated fats compared to some traditional tart recipes.
Dietary Information
- Contains gluten, dairy, eggs, and nuts.
- Not suitable for gluten-free, dairy-free, or nut-free diets.
Nutritional Facts (per slice, approximately 1/12 of the tart)
- Calories: 320 kcal
- Carbohydrates: 33g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 50mg
- Fiber: 2g
- Sugar: 18g
Storage Tips
- Store the tart in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- Reheat in the oven at a low temperature before serving to restore freshness.
Why You’ll Love This Recipe
- Elegant and Delicious: Perfect for a special occasion or a family gathering.
- Rich in Flavor: The combination of almonds, pears, and lemon zest creates a harmonious blend of flavors.
- Versatile Dessert: Can be served warm or cold, making it suitable for all seasons.
- Homemade Goodness: Nothing beats the taste of a freshly baked tart with natural ingredients.
Conclusion
This Pear and Almond Tart is a timeless classic that will leave your taste buds delighted with its rich almond filling and soft, sweet pears. It’s an easy-to-follow recipe that delivers impressive results, making it a great choice for bakers of all levels. Whether you’re serving it for a dinner party or as a treat for yourself, this tart is sure to impress with its delicious flavors and beautiful presentation. Try it out and savor the delightful blend of fruit and nuts in every bite!
Frequently Asked Questions
- Can I use fresh pears instead of pears in syrup?
Yes, fresh pears can be used. Poach them in a simple syrup before adding them to the tart to soften and sweeten them. - Can I substitute the almonds with another nut?
Yes, walnuts or hazelnuts can be used as substitutes, but the flavor profile will change. - What type of oil is best for the dough?
Neutral oils like vegetable or canola oil work best. - Can I make the tart dough in advance?
Yes, you can prepare the dough and store it in the freezer for up to 1 month. - What can I use instead of apricot jam?
Peach or orange marmalade also works well as a substitute. - Can I use a different type of flour?
Yes, all-purpose flour can be used in place of 00 flour. - Can I make the filling dairy-free?
Substitute butter with dairy-free margarine to make the filling dairy-free. - How do I prevent the crust from getting soggy?
Ensure the jam layer is thin and the pears are well-drained. - Can I freeze the tart?
Yes, freeze the baked tart for up to 3 months. Thaw in the fridge before reheating. - Can I use almond flour instead of ground almonds?
Yes, almond flour can be used; it provides a finer texture to the filling.
Enjoy making and sharing this delightful pear and almond tart!