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
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
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
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
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.
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.
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
Tarta de peras con almendras