Pear almond tart with flaky puff pastry, sweet pears & creamy frangipane🍐 It’s perfect served warm with a scoop of vanilla ice cream🍨
If you’re using fresh pears, I recommend poaching them in light syrup (1kg water + 300g sugar) until soft. You can also add vanilla pod, cinnamon sticks or orange/lemon zest to the poaching liquid to add more flavor.
*Instead of almonds, you can use chopped pistachio nuts or walnuts.
Recipe:
1 sheet frozen puff pastry, defrosted
40g sugar
40g unsalted butter, softened
1 egg (45-50g)
50g almond powder
1/4 tsp. salt
1 can (825g) Williams pear halves, drained
20g flaked almonds
70g apricot jam + 2 tbsp. water (for glazing)
1. Roll the puff pastry to a 5mm-thick round on a lightly floured surface and cut a 24cm circle with a small knife. Rest the dough in the fridge for at least 30 minutes.
2. In a bowl, mix the butter and sugar together until well blended. Add the egg, almond powder and salt. Chill the mixture in the fridge while you slice the pears.
3. Slice the pear halves crosswise into thin slices (about 1.5-2mm thick). Spread the almond cream evenly on top of the puff pastry, leaving a gap of about 2cm all the way around the edges.
4. Using a palette knife, arrange the sliced pears on top of the almond cream, fanning the slices apart slightly as you work. Then, sprinkle flaked almonds around the edges.
5. Bake the tart at 170C for about 30 minutes until the puff pastry is golden brown.
6. Make apricot glaze by gently heating apricot jam with 2 tbsp. of water. Pass through a fine sieve if your jam contains apricot pulps.
7. Brush the pears with apricot glaze then dust the edges with icing sugar.