Poached Pear and Almond Tart Recipe

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5 from 1 vote

Poached Pear and Almond Tart Recipe

Seasonal USA pears are the star of this french-inspired poached pear and almond tart.

Prep Time30

Cook Time1 30

Course: Dessert, Pastries, Pies & Tarts

Cuisine: American

Servings:

Calories: 528kcal

Author: Andrea

Ingredients

For the Pastry Dough

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
9 Tbsp (1 stick + 1 Tbsp) unsalted butter frozen and cut into small pieces
1/2 tsp vanilla extract
1 egg yolk
1 tsp ice water

For the Pears

4 cups apple juice
2 Tbsp fresh orange juice
3 pears (firm but ripe) peeled

For the Filling

3/4 cup blanched slivered almonds
1 Tbsp cake flour *
1/2 tsp ground cinnamon
pinch of cardamom
1/2 cup sugar
6 Tbsp unsalted butter room temperature
1 egg
1/4 tsp almond extract
1/2 tsp vanilla bean paste or extract

Instructions

To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
After the dough has chilled, roll it out into a circle approximately ⅛" thick. Place into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, then place a piece of aluminum foil over top and freeze for 30 minutes. Place in the oven and bake at 375 degrees for 20, remove the foil and continue baking for an additional 5-10 minutes or until golden brown.
To poach the pears, in a large dutch oven or stock pot, combine the apple juice and orange juice and bring to a simmer. Add the pears and boil for 5 minutes, then reduce heat to a low simmer and continue cooking for 10 minutes or until pears are tender. Remove and allow to cool on a plate.
Meanwhile, to make the filling, grind the almonds, flour, cinnamon and cardamom in a food processor. Sprinkle in the sugar, add the butter and extracts. Mix until smooth, add the egg and continue mixing until the egg is incorporated.
Preheat oven to 350 degrees, spread the filling evenly in baked crust. Cut each pear in half lengthwise, remove cores, then cut crosswise into thin slices. Slide a spatula under the "halves" and place on top of the filling with the narrow ends towards the center.
Place in the oven and bake until the filling has set and the top is golden brown, about 40-50 minutes. Remove from the oven and allow to cool for 30 minutes before removing, cutting and serving.

Notes

*All-purpose flour can be substituted for the cake flour, just be sure to add ¼ tsp. of cornstarch along with the all-purpose flour.

-Recipe Yields: One 9" tart

Nutrition