Pear and almond tart

Name: Pear and almond tart - Lucia E.
Ingredients: Almond tart dough: 100 g flour; 28 g ground almonds; a pinch of salt; 55 g sugar; 115 g unsalted butter; 1 large egg yolk; 1 tablespoon cold water. Almond cream: 115 g ground almonds; 2 tablespoons flour; 115 g sugar; 85 g unsalted butter; 1 large egg; vanilla essence; 400 g canned pear halves; 1 tablespoon powdered sugar (optional); 20 g sliced almonds (optional).

Dessert - Pear and almond tart by Lucia E. - Recipia

Pear and almond tart is a refined and velvety dessert, perfect for breakfast or a snack, especially alongside a cup of coffee with milk. This dish not only combines the delicate flavors of pears with the crunchy texture of almonds, but also adds an elegant touch to any meal. A simple yet impactful recipe that is sure to impress anyone who savors it. Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 8 Ingredients: *For the almond tart crust:* - 100 g flour - 28 g ground almonds - a pinch of salt - 55 g sugar - 115 g unsalted butter, at room temperature - 1 large egg yolk - 1 tablespoon cold water *For the almond cream:* - 115 g ground almonds - 2 tablespoons flour - 115 g sugar - 85 g unsalted butter, at room temperature - 1 large egg - vanilla essence - 400 g pear halves from compote (or fresh pears, see tips) - 1 tablespoon powdered sugar (optional) - 20 g almond slices (optional, for decoration) Preparation: 1. Preparing the tart crust: In a large bowl, combine the flour, ground almonds, sugar, and a pinch of salt. Add the butter cut into cubes and mix with your fingers until you achieve a crumbly texture. It is important that the butter is at room temperature for even incorporation. Add the egg yolk and the tablespoon of cold water, continuing to knead until a smooth dough forms. If the dough is too wet, you can add a little flour to adjust. 2. Chilling the dough: Form a ball from the dough, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential for achieving a crispy crust. 3. Baking the dough: Preheat the oven to 190°C. On a sheet of parchment paper, roll out the dough with a rolling pin until it reaches a thickness of about 3 mm. Transfer the dough to the tart pan, pressing lightly on the edges. Bake the dough for 15 minutes, then remove it from the oven, prick it with a fork, and bake for another 5 minutes. Reduce the oven temperature to 175°C. 4. Preparing the almond cream: In a bowl, mix the ground almonds, flour, sugar, butter, and egg. Add the vanilla essence and mix well until you obtain a smooth cream. It is recommended to let the cream chill for a short time to firm up slightly. 5. Assembling the tart: After the crust has been baked, pour the almond cream on top, leveling it evenly. Arrange the pear slices with the narrower ends facing the center of the tart. This arrangement not only looks beautiful but also helps with even baking. 6. Final baking: Place the tart in the preheated oven and bake for 45 minutes, or until the cream is golden and firm. After baking, let the tart cool completely. 7. Decorating: Before serving, you can dust the tart with powdered sugar and add almond slices for an elegant touch. Practical tips: - If you don't have canned pears, you can use fresh pears: peel 6 large pears, slice them, then boil them for 10 minutes in a syrup made from 2 cups of water, 7 tablespoons of sugar, the juice of half a lemon, vanilla essence, and rum essence. - Make sure all ingredients are at room temperature to facilitate mixing. - You can experiment with flavors by adding cinnamon or nutmeg to the almond cream for an extra kick of flavor. Enjoy this pear and almond tart as a refined dessert or for breakfast, and don’t hesitate to share it with loved ones! This recipe will surely earn you many compliments and will become a favorite in your family.

Pear and almond tart

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