This is a print preview of "PEAR TART WITH ALMOND CREAM..." recipe.

by deeba rajpal

Pear Tart with Almond Cream


For the pastry:

Put the flour & salt into the bowl of a food processor & blend briefly. Grate in the cold butter & blend till a breadcrumb like mixture forms.

Add beaten egg yolk & lime juice, and pulse till it comes together to form a ball. Wrap in cling wrap & chill for 30 minutes.

For the pears:

Take about 1 to 1 1/2 cups of water & 1 cup of sugar. Scrape 1/2 a vanilla bean into it, and bring to a simmering boil. Use a pan size good enough to submerge the pear halves.

Peel and 1/2 the pears, and put in pan with sugar syrup. Poach on simmer till just done, but firm. Leave to cool in syrup, and then drain well. Reserve syrup for other uses like a base for lemonade or fresh lime-ginger juice, or thicken further to use as ice-cream sauce. It is delicious. Thick syrup also makes a good garnish for plated desserts.

Assembling tart:

Preheat the oven to 200C.

Roll out the pastry on a lightly floured surface to 1/8″ thickness, enough to line the tart pan.(I used a slightly large tin in error since I was experimenting, so I lost out on volume)

Transfer to an 8″ tart dish and trim.

Stand cooled, poached pears on paper towels for 1 minute. Remove the core with a melon baller. Slice each half thinly crosswise, keeping in shape and fanning them out slightly.

Transfer to the tart with the help of a metal spatula, and place on bottom of tart pan, arranging like spokes of wheels.

Whisk the egg, yolk, cream, almond extract and vanilla extract well with the ground almonds, and ladle over the pears. Sprinkle with the sugar.

Bake for 10 minutes, reduce the temperature to 180C, and bake till the almond cream has set and the pears begin to caramelise, about 20 minutes.

Serve warm or at room temperature. This is nice served with additional chilled poached pears, whipped unsweetened cream or a scoop of vanilla ice cream.

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