Classic Pear Tart
Indulge in the timeless elegance of this Classic Pear Tart, a dessert that beautifully marries delicate flavors and sophisticated presentation. Featuring a buttery, homemade pastry crust paired with a rich almond cream filling, this tart is crowned with tender, juicy slices of ripe pears arranged in a stunning pattern. A hint of vanilla enhances the nutty almond base, while a glossy apricot glaze adds both shine and subtle sweetness. Perfect for entertaining or celebrating seasonal produce, this show-stopping dessert is just as delightful to look at as it is to eat. With a prep time of just 45 minutes and simple yet luxurious ingredients, this pear tart strikes the perfect balance between rustic charm and refined baking. Serve it warm or at room temperature, and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsalted butter
- 3 tablespoons granulated sugar
- 0.25 teaspoon salt
- 2 tablespoons ice water
- 0.75 cup almond meal (almond flour)
- 0.5 cup unsalted butter, softened
- 0.5 cup powdered sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 3 large ripe pears
- 1 tablespoon lemon juice
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
Start by preparing the pastry: In a bowl, mix together the flour, sugar, and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, mixing until the dough just comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Prepare the almond cream filling: In a bowl, beat together the softened butter and powdered sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Fold in the almond meal until smooth, then set the filling aside.
On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch tart pan with a removable bottom.
Line the tart pan with the pastry, trimming any excess, and prick the bottom with a fork to prevent bubbling.
Spread the almond cream evenly over the bottom of the pastry crust.
Peel, core, and slice the pears thinly, then toss with lemon juice to prevent browning.
Arrange the pear slices over the almond filling in a decorative pattern.
Bake the tart in the preheated oven for about 40-45 minutes, or until the pears are tender and the crust is golden brown.
While the tart bakes, heat the apricot jam with a tablespoon of water until smooth.
Once the tart is done, remove it from the oven and brush it with the warmed apricot glaze for a shiny finish.
Allow the tart to cool slightly before serving.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 178.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
