7 August 2016

Pear & almond french tart (tartas de pera y almendras)



You know always  when I see a lot of ripe pears I think :  I have to do something.
I do not like to waste food and especially fruit :)
And much time  Im not made a pear tart  and I found this recipe,
And it was great.

Adapted from : All-thats-jas












Ingredients

5 or 6 pears peeled and cored, leaving the stems intact
4 cups water
1/2 cup honey
21 tablespoons vanilla extract
1 cinnamon stick
1/2 lemon

For tart

6 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
3 tablespoon water
1 tablespoon sugar
pinch of salt
1 1/3 cup all purpose flour

almond filling

100 grams almond paste or marzipan but omit sugar
1 teaspoon sugar (only if you use almond paste)
2 teaspoons flour
6 tablespoons butter, cube room temperature
1 large egg plus one egg white
1 teaspoon lemon zest
1 teaspoon amaretto or rum
1/2 cup slices almonds optional
2 or 3 drops almonds extract Method

Poached pears

Heat the water and honey until  honey is dissolved and water is bubbly. Add lemon, vanilla and cinnamon.
Slide in the pears and cover with a round parchment paper.
Simmer on low, until almost cooked (about 15/20 minutes) depending of the pears.
They should be tender but not too much. Cool pears in syrup.
Cover and refrigerate.


French tart

In a medium bowl combine the butter,oil, water sugar and salt.  Place the bowl in the oven for 15 minutes until the butter is bubbling and starts to brown just around the edges.

Remove the bowl from the oven(carefully) dum in the flour and stir it in quickly. until it comes togetehr and forms a ballwhich pulls away from the sides of the bowl.

Transfer the dough to a tart mold and spread a bit with removable bottom and spread  with spatula.
Once the dough is cool enough to handle pat it into the shell with the heel of your hand and use yours fingers or fork to press it up the sides of the tart mold.
Prick the dough all over with the tines of a fork.

Bake the tart in the oven for 15 minutes on 180° c (350 ° F) or until the dough is golden brown.
Remove from the oven and let the crust cool before filling.

Almond filling

Beat the almond paste with sugar  and flour until smooth. The paste might be dry and hard to work with. Microwave  it in 10 secods intervals until soft and pliable.
Gradually beat in the butter, until smooth.
Add eggs, liquor and almond extract.
 Preheat oven to 180 ° c (360 °F)

Place the pre baked tart on a baking sheet.
Carefully spread the almond filling over the tart shell. Place the pears over the filling, If the pears are so big you can cut the bottom of all the pears.
Press the pears sightly into the filling. Sprikle with sliced almonds.Bake the tart for about 40 minutes  or until the almond fillng between the pears has browned. Cool tart in pan on rack before serving. Push pan bottom up relasing tart from pan.
Dust with  glaze sugar as desired.



Print recipe here



















En español
Tarta de peras con almendras 










70 comments:

  1. una ricetta deliziosa Gloria ! un abbraccio

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  2. I love pears, too, and this tart is wonderful!!! I don't want summer to end, but a juicy pear sounds really tasty!!!

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    Replies
    1. I love pears Lizzy and here we can find pears all the year !!
      xoxo

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  3. That is a neat one indeed. Yeah, hate wasting food too.

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    1. Thanks Pat Im thinking you eat almonds ???

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  4. This looks good. I love pears and they are not as plentiful here, right now, but the ones we have are from Argentina

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  5. Thanks Sage.
    Fortunately we have pears almost all year round and are so good.
    I love pears too.

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  6. It looks divine! Almond and pear...a great pairing, Gloria.

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  7. Gloria, Lovely pear and almond tart! I've never seen a presentation like yours... It's really eye catching! Take Care, Big Daddy Dave

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    1. Thanks David, you always are really kind :)

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  8. Bellissima idea Gloria. Pear and almond go perfectly together. Please send me a slice!

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    1. I would happy to send you a slice dear Alida!!
      Thanks dear!

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  9. Oh wow that looks so good. Have a good day Diane

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  10. Pere e mandorle una vera golosità :) Un dolce fantastico!!!!
    un bacio e buona settimana.

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  11. Lovely tart ... looks so heavenly...!

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  12. I love eating pears. I don't use them in baked goods as much as I should. Your pear tart looks delicious and beautiful!

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  13. Pear desserts are amongs my favourites; your tart looks irresistible. Great creation Gloria!

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  14. I love everything with pears. I'm drinking an apple & pear tea as I'm reading this :-)
    Amalia
    xo

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  15. Buonissima questa torta!!! Complimenti

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  16. Che deliziosa proposta, un'abbinamento fantastico e una presentazione di gran effetto, segno e passato il gran caldo la faccio!!!
    Baci

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  17. Wow, what a lovely tart! Looks so pretty and delicious!

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  18. This is just beautiful! I haven never seen pears like this in a dessert. So pretty! Plus- I am sure it is tasty too. :)
    ~Jess

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  19. Love the combination with almonds Gloria. Yummy !

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  20. I love the fact that they are half buried in that filling!

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  21. Un dolce goloso e tanto invitante, brava Gloria!

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  22. I know I would love your dessert. One of the things I miss from our home in New England was the wonderful pear trees we had in our orchard.

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  23. Love this Gloria...Super delicious!
    Hugs,
    Mary

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  24. What a beautiful and creative dessert Gloria!

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  25. This is very creative! Looks delicious. I guess the pears come out nice and soft. Hugs and love to all! xoxo

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  26. Thanks dear Elsi, Hugs and love for you !
    xoxox

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  27. Un dessert bien gourmand et original. J'aime beaucoup.
    A bientôt

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  28. Another beautiful recipe on equally beautiful plates! Yum.

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  29. Wow the tart looks so spectacular with the whole pears in it!

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  30. Gloria se ve fabuloso este dulce con fruta.
    Un saludito

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  31. Ciao cara...adoro questa torta...è strepitosa!
    Un super bacio!
    unospicchiodimelone!

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  32. this is a real show-stopper, gloria! it must deliver in taste as much as it does in presentation!

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Gracias por pasar un momento y comentar, gloria.

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