Pear Tart with Vanilla Creme Anglaise
This elegant pear tart makes the most of winter's fruit offerings.
- Yield: Makes one 4-by-13-inch tart
Source: Martha Stewart Living, December 2003
- 3/4 cup whole blanched almonds (about 4 ounces)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar, plus more for sprinkling
- 1 large egg
- 2 tablespoons heavy cream
- 1/4 teaspoon pure almond extract
- Almond Tart Shell
- 1 ripe but firm red Bartlett or Comice pear, cored and cut into 1/4-inch-thick slices
- Vanilla-Bean Creme Anglaise for Pear Tart
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.