Almond Pear Tart Recipes

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ALMOND PEAR TART



Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

PEAR AND ALMOND TART



Pear and Almond Tart image

Categories     Dessert     Bake     Poach     Pear     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Pears
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
Crust
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour
Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)

Steps:

  • For pears:
  • Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  • For crust:
  • Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For almond filling:
  • Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  • Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  • Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  • Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  • Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

ALMOND PEAR TORTE



Almond Pear Torte image

Yum! This recipe combines cheesecake, pears and nutmeg for a scrumptious holiday dessert. I sprinkle slivered almonds on top. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 15

1-1/3 cups all-purpose flour
3/4 cup butter, softened
1/2 cup sugar
1/2 cup ground almonds, toasted
1/4 teaspoon ground nutmeg
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1/4 teaspoon almond extract
2 large eggs
TOPPING:
1/2 cup packed brown sugar
1/4 teaspoon ground nutmeg
3 cups thinly sliced peeled fresh pears
1/2 cup slivered almonds

Steps:

  • In a small bowl, combine the flour, butter, sugar, almonds and nutmeg. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, brown sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust., For topping, combine brown sugar and nutmeg. Add pears; toss to coat. Arrange over top. Sprinkle with almonds., Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate leftovers.

Nutrition Facts : Calories 388 calories, Fat 26g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 180mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)



Pear and Almond Tart (Dairy- and Gluten-Free) image

Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.

Provided by VeggieCravings

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 37m

Yield 8

Number Of Ingredients 10

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
  • Mix almond meal, oat flour, and baking powder together in a bowl.
  • Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
  • Press dough into the prepared tart pan. Arrange pears on top.
  • Bake in the preheated oven until golden brown, 22 to 25 minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g

PEAR AND ALMOND TART



Pear and Almond Tart image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

4 ounces butter softened
3 1/2 ounces sugar
1 egg
3 tablespoons Brandy
1 teaspoon vanilla extract
4 ounces almond flour or pulverized almonds
1 tablespoon all-purpose flour
1 recipe tart shell (recipe follows)
8 poached pear halves (see note)
4 1/2 ounces all-purpose flour
1 1/3 ounces sugar
Pinch of salt
4 ounces cold butter, cubed
1/2 teaspoon vanilla
1/4 cup cold water

Steps:

  • Preheat oven to 425 degrees.
  • In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
  • Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
  • In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

PEAR-ALMOND TART



Pear-Almond Tart image

Provided by Food Network

Categories     dessert

Time 51m

Yield 8 (4-inch) tarts

Number Of Ingredients 13

1/2 recipe Almond Pate Sucre, recipe follows
1 cup blanched almonds
1/2 cup sugar
2 eggs
1 teaspoon lemon zest
1 1/2 pounds pears
4 teaspoons crystallized sugar
3/4 cup whole unblanched almonds
3 1/3 cups sifted all-purpose flour
12 ounces (1 1/2 cups) unsalted butter, cut into small pieces
1 cup sugar
1 egg
1/2 teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
  • To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
  • Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
  • In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
  • Yield: about 2 1/4 pounds

PEAR AND ALMOND TART



Pear and Almond Tart image

Categories     Dessert     Bake     Pear     Almond     Winter     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Crust
2 large egg yolks
2 tablespoons apple cider
1 1/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling
1/2 cup (packed) almond paste (about 5 ounces)
1/4 cup sugar
1/4 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
4 medium Bartlett or Anjou pears (about 7 ounces each)

Steps:

  • For crust:
  • Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
  • For filling:
  • Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
  • Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
  • Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)

D'ANJOU PEAR AND ALMOND TARTS



d'Anjou Pear and Almond Tarts image

I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot like apple pie. For those of you who make your own pie crust, it will make them that much better! I think these would pear well with your favourite cup of tea or a bubbly glass of Prosecco. Enjoy!

Provided by CoachJen

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 18

Number Of Ingredients 7

18 (3 inch) unbaked tart shells
7 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon pear-flavored white balsamic vinegar
1 teaspoon ground cinnamon
3 large ripe d'Anjou pears - peeled, cored, and diced
3 tablespoons chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
  • Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
  • Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 29.7 g, Cholesterol 3.7 mg, Fat 8.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 101.2 mg, Sugar 13.7 g

JOHN'S PEAR AND ALMOND-CREAM TART



John's Pear and Almond-Cream Tart image

This dessert combines European elegance with all-American ease.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Number Of Ingredients 14

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
2 cans (15 ounces each) pear halves, drained, patted dry, and sliced lengthwise

Steps:

  • Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
  • Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
  • Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
  • Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.

ALMOND-PEAR TART



Almond-Pear Tart image

Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 10

3/4 cup sliced blanched almonds
1/4 cup sugar plus more for sprinkling
1 tablespoon all-purpose flour
1/4 teaspoon fine salt
1 large egg
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
6 sheets frozen phyllo dough, thawed
1/2 stick butter, melted
2 firm-ripe Bartlett pears, cut into 1/8-inch slices

Steps:

  • Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
  • Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
  • Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g

ALMOND-PEAR TART



Almond-Pear Tart image

I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it.

Provided by melmaddie

Categories     Tarts

Time 1h10m

Yield 1 10 inch tart, 8-16 serving(s)

Number Of Ingredients 16

1 (15 ounce) package refrigerated pie crusts
6 1/2 tablespoons butter, softened and divided
4 ounces almond paste, crumbled
5 tablespoons sugar, divided
1/4 cup brandy, divided
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 pears, peeled and thinly sliced
1/2 cup apricot preserves
1 tablespoon whipping cream
sweetened cream
sliced almonds
ground cinnamon

Steps:

  • Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
  • Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
  • Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
  • Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
  • Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
  • Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.

Nutrition Facts : Calories 597.5, Fat 30.2, SaturatedFat 11.9, Cholesterol 50.6, Sodium 350.5, Carbohydrate 72.3, Fiber 4.5, Sugar 30, Protein 6.8

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PEAR AND ALMOND TART 洋梨のタルト • JUST ONE COOKBOOK
2018-11-14 Bake the tart at 375ºF (190ºC) until golden brown or the bamboo skewer inserted into the center of filling comes out clean, about 40-45 minutes. Remove the tart from the oven and let cool in the pan on the wire rack. Brush the pears with the leftover apricot jam. Once it’s cool, carefully unmold the tart.
From justonecookbook.com
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PEAR AND ALMOND CREAM TART - JO COOKS
2011-10-18 Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves. Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown. Let the tart cool on a wire rack.
From jocooks.com
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PEAR AND ALMOND TART - WILD ATLANTIC TASTE
Roll out the dough to about 3 millimetres thickness and cut out 6 discs from the pastry to line the greased 7 cm (2.75 in) loose-bottomed tart tin. Chill in the fridge for at least 30 minutes. Preheat the oven to 160˚C/320˚F/Gas mark 3. Fill a piping bag with frangipane and spread filling evenly into the previously prepared tarts up to ¾ of ...
From wildatlantictaste.com
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ALMOND-PEAR TART RECIPE | MYRECIPES
Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour, and next 3 ingredients at medium speed with a mixer until blended; spread in crust. Step 3 Toss together 2 tablespoons sugar and pear; arrange in …
From myrecipes.com
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PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A BEAUTIFUL PLATE
2018-11-06 Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour.
From abeautifulplate.com
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RUSTIC ALMOND-PEAR TART RECIPE | MYRECIPES
Position knife blade in food processor bowl; add whole almonds, 1/2 cup sugar, and flour. Process until finely ground. Add softened butter and egg. Process until smooth and blended; set aside. Roll 1 piecrust to a 14" circle on a lightly floured surface. Place in a 9" pieplate, allowing edges to hang over rim of pieplate.
From myrecipes.com
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FRENCH PEAR ALMOND FRANGIPANE TART - BELULA
2015-11-04 Line the tart tin with the shortbread crust. 3. Garnish the base of the tart with the almond frangipane. 4. Peel and cut the pears in half. Sprinkle with some drops of lemon juice to prevent the oxidation of the pears. Slice as thinly as possible keeping the pear shape. Top the tart with 5 half sliced pears. 5.
From cookwithbelula.com
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ALMOND PEAR TART • THE VIEW FROM GREAT ISLAND
2021-09-27 Add the salt, egg, and almond extract and mix well to combine. Finally add the almond flour and the all purpose flour and mix until combined. Spread the almond mixture evenly into the bottom of your pie shell. It helps to dollop the filling evenly across the surface of the pie crust before spreading it out.
From theviewfromgreatisland.com
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BEST PEAR ALMOND TART RECIPES | FOOD NETWORK CANADA
2010-06-03 Preheat oven to 350 F. Butter a 14 x 3-inch removable-bottom tart shell. Peel, core, and half pears. Toss with cinnamon and 1 tbsp sugar and set aside. Toast ground almonds lightly for 10 minutes on a baking sheet, stirring occasionally. Allow to cool. Stir together almonds, eggs, 1 3/4 cups sugar and almond extract until evenly blended.
From foodnetwork.ca
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PEAR AND ALMOND TART | DESSERT RECIPES | WOMAN & HOME
2017-01-02 Whizz the sugar and butter then add the eggs and almonds. Fill the pastry case with the almond filling and arrange the pears on top. Bake for 30 minutes at 180C, 160C fan, 350F, gas 4, until the frangipane is golden brown and risen. Meanwhile, make the glaze. Melt the jam very gently in a saucepan, then sieve it.
From womanandhome.com
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ITALIAN PEAR ALMOND CAKE - SEASONS AND SUPPERS
2015-11-11 Set aside. Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
From seasonsandsuppers.ca
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PEAR ALMOND TART - SUGAR SALT MAGIC
2021-06-22 Prick all over with a fork, then chill for 15 minutes. Preheat the oven to 180C / 350F / 160C fan forced. Place the set aside baking paper over the tart shell and fill with pie weights (or rice or lentils). Bake for 15 minutes then remove the weights and bake a further 15 minutes. Remove from oven.
From sugarsaltmagic.com
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PEAR AND ALMOND TART RECIPE | GOOD FOOD
Place almond meal, baking powder, remaining flour and sugar in a large bowl. Stir through egg whites and, once combined, fold through pastry cream. Spoon into tart shells and spread to the edges. Cut cores out of pears and thinly slice each half. Place on tart filling, skin-side up. Bake for 30 minutes or until filling is golden and puffed.
From goodfood.com.au
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POACHED PEAR AND ALMOND CREAM TART | ALL THAT'S JAS
2021-05-19 Heat the water and honey until honey is dissolved and the water is bubbly. Add lemon, vanilla sugar or extract, cinnamon, and cloves. Simmer on low, occasionally turning until cooked through, 20-30 minutes, depending on the pears. They should be tender but not fall-apart tender. Let pears cool in the syrup.
From all-thats-jas.com
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PEAR AND ALMOND FRANGIPANE TART | OLIVE & MANGO
2017-11-18 Directions. Preheat oven to 350 ° F. In a large bowl cream the butter and sugar until it’s light and fluffy, then add the rest of the ingredients and mix until smooth. Spread the thick mixture evenly into the cooked and cooled tart shell and then gently press the pears into it in the pattern of your choice.
From oliveandmango.com
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PEAR TART WITH ALMOND CREAM RECIPE - ANDRé JAGGI | FOOD & WINE
Line the dough with foil, leaving 2 inches of overhang, and fill the pan with pie weights or dried beans. Bake the tart shell in the middle of the oven for 12 minutes, or until barely set and pale ...
From foodandwine.com
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PEAR AND ALMOND TART RECIPE - WILD ATLANTIC TASTE
Gently press each pear half to fan slices but keep slices tightly overlapped. Slide the spatula under pears and transfer carefully on the top of filling. Sprinkle over the top flake almonds and place tarts on the baking sheet in the oven for 35-40 minutes or until golden brown. Remove pear and almond tart from the oven and allow to cool ...
From wildatlantictaste.com
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JULIA CHILD'S PEAR AND ALMOND TART RECIPE - TODAY
2021-11-04 Measure out 1/4 cup of syrup and simmer it with the red currant jelly until jelly has dissolved and the syrup coats the spoon with a light glaze. 10. Paint the inside of …
From today.com
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PEAR AND ALMOND TART RECIPE | EAT SMARTER USA
1. Lightly butter a 9" loose-based fluted tart tin. 2. For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water).
From eatsmarter.com
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PEAR AND ALMOND TART RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart …
From bbc.co.uk
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Top Asked Questions

How do you make almond pear cream cheese tart?
Almond Pear Cream Cheese Tart is a simple yet elegant dessert featuring delicious fresh pears. Preheat oven to 425°F. Using an electric mixer on medium speed, beat the butter and sugar on medium speed until light and fluffy. Add the flour, and mix well.
How do you make pears with almond meal and almond flour?
Add the eggs, almond meal, flour, baking powder and lemon rind and process until just combined. Spoon the mixture into a lightly greased 9.5cm x 33cm loose-bottom fluted tart tin. Place the pears and extra brown sugar in a bowl and toss to coat.
How do you make almond butter tart?
Preheat oven to 425 degrees. In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level.
How do you cut and Cook pears for a pear tart?
Remove pears from the poaching liquid and slice them any way you would like. Get the tart from the freezer and arrange about 2-3 cut up pears on top of the Almond Cream mixture. Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side towards the tart.

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