Pear Tart with Vanilla Creme Anglaise

Name: Pear Tart with Vanilla Creme Anglaise
Ingredients: 0.75 cup whole blanched almonds (about 4 ounces); 0.5 cup (1 stick) unsalted butter, room temperature; 0.5 cup sugar, plus more for sprinkling; 1 large egg; 2 tablespoons heavy cream; 0.25 teaspoon pure almond extract; Almond Tart Shell; 1 ripe but firm red Bartlett or Comice pear, cored and cut into ¼-inch-thick slices; Vanilla-Bean Creme Anglaise for Pear Tart

By

Martha Stewart Editors

Updated on May 5, 2021

Yield:

1 4-by-13-inch tart

This elegant pear tart makes the most of winter's fruit offerings.

Ingredients

¾ cup whole blanched almonds (about 4 ounces)
½ cup (1 stick) unsalted butter, room temperature
½ cup sugar, plus more for sprinkling
1 large egg
2 tablespoons heavy cream
¼ teaspoon pure almond extract
Almond Tart Shell
1 ripe but firm red Bartlett or Comice pear, cored and cut into ¼-inch-thick slices
Vanilla-Bean Creme Anglaise for Pear Tart

Directions

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.