Pear Tart

Name: Pear Tart
Prep time: 35 min
Total time: 70 min
Ingredients: 2 tablespoons all-purpose flour, plus more for work surface; 1 disk Pate Brisee for Woven Dried-Fruit Tart; 1 cup blanched almonds; 0.75 cup confectioners' sugar; 0.5 cup (1 stick) unsalted butter, cold, cut up; 1 large egg; 1 teaspoon salt; 0.5 teaspoon pure almond extract; 0.5 cup apricot jam; 8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise

3.5

(56)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 16, 2022

Prep Time:

35 mins

Total Time:

1 hr 10 mins

Servings:

8

This simple-to-make pear tart is sure to become a staple in your baking repertoire.

Ingredients

2 tablespoons all-purpose flour, plus more for work surface
1 disk Pate Brisee for Woven Dried-Fruit Tart
1 cup blanched almonds
¾ cup confectioners' sugar
½ cup (1 stick) unsalted butter, cold, cut up
1 large egg
1 teaspoon salt
½ teaspoon pure almond extract
½ cup apricot jam
8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise

Directions

Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).
In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.