This Pear and Almond Tart marked my first time using almond paste as an ingredient. Yummy! I love almond flavor so I’m not sure why I waited so long. Now I’m trying to think of other things to bake using this fantastic ingredient!
This tart was a great, the almond flavor really came through and the pears made this dessert seem a little lighter…..not a bad thing since it followed a very filling Christmas dinner. I decided to throw a handful of cranberries on top which gave this tart a nice punch of color and also a bit of tang to balance the sweetness of the almond paste.
adapted from Bon Appetit
Crust:
1 1/2 cups vegetable shortening
3 cups all-purpose flour
1 egg
5 tbsp cold water
1 tbsp white vinegar
1 teaspoon salt
3 cups all-purpose flour
1 egg
5 tbsp cold water
1 tbsp white vinegar
1 teaspoon salt
~In a large bowl, with a pastry cutter, gradually work the vegetable shortening into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
~Divide the dough in half. Form 2 evenly sized balls of dough and place each dough into a large ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your tart (or pie) pan.
With a spatula, lift the dough carefully from the surface of the counter into the tart pan. Gently press the dough against the edges of the pan. Refrigerate crust while preparing the filling.
~Divide the dough in half. Form 2 evenly sized balls of dough and place each dough into a large ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your tart (or pie) pan.
With a spatula, lift the dough carefully from the surface of the counter into the tart pan. Gently press the dough against the edges of the pan. Refrigerate crust while preparing the filling.
Filling:
1/2 cup (packed) almond paste (about 5 ounces)
1/4 cup sugar
1/4 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
4 medium Bartlett or Anjou pears (about 7 ounces each)
1/4 cup sugar
1/4 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
4 medium Bartlett or Anjou pears (about 7 ounces each)
cranberries-fresh or frozen (optional)
~Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
~Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears. Sprinkle with a handful of fresh or frozen cranberries if desired.
~Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears. Sprinkle with a handful of fresh or frozen cranberries if desired.
~Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. ~Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)
