Almond Cream and Poached Pear Tart
I have several tart recipe up my sleeve, maybe it is silly to tackle one more? Definitely, I don’t need to acquire extra pounds though, the toasty almond aroma sounds mighty tempting…and I really have weakness for biscuity crust.
The appearance of the tart is so-so, not glamorous! However, the poached pear and almond cream are a dynamite pear…I mean, pair.
Ingredients and Instruction for 12 x 8 tart (Print Recipe Here)
For poached pears -
- 3 cups red wine Note: I don’t know anything about wine so I bought cheap(est) wine at the supermarket.
- 1/2 cup sugar
- 1 star anise
- 5–6 pears, slice lengthwise in half then core with melon baller, peel and slice again (so that the pear is now quartered).
Mix red wine, sugar and star anise in a large pan, boil for 5 minutes at medium heat. Lower the heat, put prepared pears in the pan, cover and simmer for 20 minutes. Cool in the pan. Set aside Note: only part of the pears are showing.
For the crust – (do this while pears are cooking/cooling) mixer, parchment paper, pie weight (or beans) are required for this task.
- 1/2 cup unsalted butter (1 stick), cubed, room temperature
- 1/2 cup sugar
- 1 large egg
- 1 cup low-viscosity flour or cake flour, sift with baking powder below
- 1/2 teaspoon baking powder
- 1/2 cup sliced almonds, finely chopped
- 1/4 teaspoon Kosher salt
- Put butter in a stand mixer bowl with whisk. Cream the butter at medium speed then add sugar, beat until light and fluffy about 2 minutes.
- Add egg and beat well, next add the flour mixture, almonds and lastly the salt, beat well at each addition…now you have a very wet dough.
- Place a large sheet of parchment paper on a flat surface. Put dough in the middle of paper, top with a second sheet of paper. Roll dough out to large enough to fit the pan you’re using. Put in the freezer to firm up, about 20 minutes.
- Heat oven to 350F. Take dough out of the freezer, peel the top parchment paper off and lay the dough-side down into the pan and carefully peel off the remaining paper. Note: you may need to do some patchwork on the dough as you handle the dough may crack.
- Place a clean sheet of parchment paper on top of the tart shell, letting ends extend over the edge. Fill with pie weights (or beans). Bake for 15 –17 minutes until the edges are slightly brown. Cool on the wire rack. Set aside.
- 1 and 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 3 large egg yolks
- 1 and 1/2 cup almond flour
- 2 Tablespoons flour
- 1 Tablespoon lemon zest
- 1 teaspoon Kosher salt
- 1/2 teaspoon almond extract (optional)
Do this step while the crust is baking/cooling. Place butter in a stand mixer with paddle attachment (oops, I used whisk). Beat butter at medium speed until creamy, add sugar and continue to beat, add egg yolks,flour, lemon zest, salt and extract. Mix until fluffy. Chill in the refrigerator until ready.
Assembly and bake – Heat oven to 325F. Spread almond cream evenly on the top of cooled crust. Pat the pears dry with a paper towel and arrange on top of the almond cream. Bake for 40 to 45 minutes. Sprinkle toasted sliced almond on top and powder sugar (optional).
Why not use left over egg whites to make ‘Tuiles’ ? (#todayssweets). I draw chocolate swirls first…if you’re good at drawing (with melted chocolate), try to draw a face or an animal character like Hello Kitty?
Shio koji (塩麹) is mellow and has sweet nuance. I brined cucumber and white radishes in it but there are a variety of vegetables you can use to make nice pickle. Here I made pickle sushi rolls for nice bites between meals. (#todaystapas)
Have a Happy Halloween!