Pear and almond tart

I really like the look and freshness of this tart. Sometimes I just need a break from all the heavy chocolaty desserts and once in a while eat a more healthy version.

Because pears are very flavorful this time of the year, they are perfect for baking. And you really can't go wrong with a pear-almond combination. You could also substitute pears for other hard fruit in season, such as apples, nectarines, peaches,...

I wanted to keep the shape of the pear intact, so I poached them in sugar syrup with winter spices. The whole house smelled amazing and the pears soaked all the flavors. For the base I made a simple tart dough, which can be made in advance and stored in the fridge of in the freezer for longer periods. For the filling I made a simple almond frangipane, you can also substitute almonds for pistachios or other ground nuts.

After baking the house smelled wonderful and the flavors were fantastic. I would definitely recommend this dessert for a lighter sweet tooth satisfaction.

Pear and almond tart

(Makes about 6 small)

Time:

Preparation: 15min

Cooking: 25-40min

Baking: 25min

For the tart dough:

• 95g icing sugar
• 250g all-purpose flour
• 150g soft butter
• 30g ground almonds
• a pinch of salt
• 1 egg
• vanilla extract

For the poached pears:

• 6 small pears (I used abata pears)
• 600ml water
• 300g white granulated sugar
• 1 cinnamon stick
• lemon juice (half a lemon)
• 10 cloves
• 10 cardamom pods
• 3 chunks of ginger
• 1 vanilla bean (split)

For the frangipane:

• 75g ground almonds
• 75g brown sugar
• 1 egg
• 75g butter (soft)
• 1 teaspoon vanilla extract

Poaching the pears:

Peal the pears, remove the seeds and the core of the pear with a tea spoon. Remove the seeds from the bottom of the pear so that the whole pear is still intact. This is for presentation purposes only, you can also cut them in half and clean them that way, depending on how you want your tart to look. Pour the water, lemon juice and sugar in a large pot, add cinnamon stick and other spices. Add pears and gently boil for 25 to 40 minutes or until the pears are soft.

When the pears are done leave them too cool completely in the poaching liquid. Remove from the pot and place the poaching liquid back on the stove on high heat and reduce until thick and syrupy. Meanwhile move on to the pastry.

Making the pastry:
Place the butter in the bowl of your electric mixer (or with a hand mixer) and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. Add the flour and salt all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic foil, and refrigerate for 30 minutes or until firm.

Lightly butter and flour the tart shell(s). Roll the pastry into the desired shape and size and gently place it in the tart shell. Lightly prick the bottom of the pastry crust with a fork, to prevent the dough from puffing up when it bakes.

Cover with plastic foil and put it in the fridge for another 15 minutes. meanwhile preheat the oven to 180°C (356°F) and place the rack in the center of the oven. Bake the pastry case blind (put pie weights or rice on the parchment paper in the tart shell before baking to prevent the pastry from shrinking and puffing up) for around 10 to 15 minutes. Remove the pie weights and bake for additional 5 minutes. Set aside to cool completely.

Making the frangipane:
Put the butter in the bowl of your electric mixer or with a hand mixer and beat until soft, add the sugar and beat until light and fluffy. Add the egg and mix. Mix in the vanilla extract and add ground almonds or almond flour, mix well. 

Assembly:

Preheat the oven to 180°C (356°F). Put the frangipane in a cooled tart shell and even out with a palette knife or with a spoon.   

Cut the cooled pears a few centimeters below the stem all the way down so that they will fan-out when you gently press them down. Place the pears on top of the frangipane.

Put the tart in the oven and bake about 10 minutes or until the filling is set and the pastry is golden brown.
When the tart is done brush the syrup over the tart and serve.