World, meet one of my favorite tarts.
Tart, meet world.
Ever since I came across this recipe a couple of years ago in Real Simple Magazine, I have made this numerous times and taken such artistic freedoms with it in terms of ingredients and quantities that what remains is but a semblance of the original.
For one, I like my tarts at least 3/4" deep so I've increased quantities to suit and one can never ever have enough almonds, I always say. The fact that this is my 'go-to-carb-aware'makes this sweet offering all the more, well - sweet.
I decided to make this for a friend's husband today who travels many months of the year and just got home this weekend. "He is just so picky", my friend wails and so I decided to bake him a "Welcome Home" treat. I hope he likes it as much as we love it.
So fingers crossed on that one and I can't wait to hear.
As for all of you, I can't imagine ya'all not falling in love with this one. Give it a bake and see for yourselves.
Gather the ingredients,
3/4 cup (1-1/2 sticks) unsalted butter, softened at room temperature, 1 cup whole raw almonds, 1-1/2 cups all-purpose flour, 1 cup sugar, 2 large eggs, 1/2 teaspoon pure almond emulsion, 3/4 tsp baking powder, 1/2 tsp kosher salt, 1 pear (Red Bartlett or Bosc), ½-3/4 cup dried apricots, ½ cup dried cranberries (craisins) & 2 tbs apricot preserves + 1 tbs waterPre-heat the oven to 350° F
Eggs: Crack the eggs in a bowl & discard the shells.
Butter a 9-inch removable-bottom fluted tart pan or a spring foam pan.
In a food processor, process the almonds and sugar until finely ground.
Add the softened butter, eggs, and almond extract and process until smooth. Add the flour, baking powder, and salt and pulse a few times just to combine (the dough will be soft).
Pears: Halve, core the pears. Slice each half into 6 long wedges and immediately arrange the pears in a circle, gently pressing into the dough. Cover the edges with crumpled foil because it will brown quickly.
Apricots: Slice into slivers and set aside.
Remove the dough and stir in the sliced apricots & cranberries. Spread the dough in the bottom of the prepared pan.
Bake until the the tart is a light golden brown and the center is firm – about 45-55 mins.
Warm the apricot preserves & water in a microwave safe bowl for 30 seconds. Liberally apply the preserves over the tart with a pastry brush.
Set aside to cool for 10-15 minutes. Cut into wedges and serve with whipped cream or Vanilla ice cream.
Recipe for
Almond & Pear Tart
Preparation time - 20 mins/ Baking time – 45-55 mins
Makes a 9” tart
Shopping list
3/4 cup (1-1/2 sticks) unsalted butter, softened at room temperature
1 cup whole raw almonds
1-1/2 cups all-purpose flour
1 cup sugar
2 large eggs
1/2 teaspoon pure almond emulsion
3/4 tsp baking powder
1/2 tsp kosher salt
1 pear (Red Bartlett or Bosc)
½-3/4 cup dried apricots
½ cup dried cranberries (craisins)
2 tbs apricot preserves + 1 tbs water
Preparation:
Pre-heat the oven to 350° F
Eggs: Crack the eggs in a bowl & discard the shells.
Butter a 9-inch removable-bottom fluted tart pan.
Apricots: Slice into slivers and set aside.
Method:
In a food processor, process the almonds and sugar until finely ground.
Add the softened butter, eggs, and almond extract and process until smooth. Add the flour, baking powder, and salt and pulse a few times just to combine (the dough will be soft).
Remove the dough and stir in the sliced apricots & cranberries. Spread the dough in the bottom of the prepared pan.
Pears: Halve, core the pears. Slice each half into 6 long wedges and immediately arrange the pears in a circle, gently pressing into the dough. Cover the edges with crumpled foil because it will brown quickly.
Bake until the the tart is a light golden brown and the center is firm – about 45-55 mins.
Warm the apricot preserves & water in a microwave safe bowl for 30 seconds. Liberally apply the preserves over the tart with a pastry brush. Set aside to cool for 10-15 minutes. Cut into wedges and serve with whipped cream or Vanilla ice cream.
Enjoy!
