![]() ![]() Will definitely make again - great with a dessert wine, too! I used a 9" tart pan and the larger one would have been better - the crust was a bit too thick (still good, though). I didn't have the right kind of flan tin, so I used my 11" springform pan, worked just fine.įantastic flavor and texture. I served it with a rum flavoured Creme Anglaise and the whole thing was gorgeous. Because one of the dinner guests adores coconut, I added a rim of unsweetened coconut around the edge of the pears (although it wasn't necessary tastewise). For all the labor this recipe requires, I'm sure a better recipe could be found. It even looks bland: the crust, filling, and peeled pears are all the same color-beige. I found this tart to be too bland even though I used perfectly ripe, lovely, organically-grown pears. If you like marzipan, you'll love this because that is all it tastes like! However, I found the almond overpowered the lovely expensive pears I bought. This dish looked beautiful, and all my guests liked it. Baked until filling bubbled around pears and turned a nice golden brown. Before baking, basted pears w/melted butter and lightly dusted w/white sugar. rum extract, dash of nutmeg, dash of salt to wet mixture, thinly sliced pears to be able to create more layers, blanched pears in water, van extract, orange zest for a few minutes. Dotting with a few raspberries in the last 10 minutes of cooking adds color and diversity.Īfter reading reviews I substituted and added to recipe: brown sugar instead of white sugar, 1/2 teas. This makes the filling a little more custard-like, the texture lighter and the almond less overbearing. The true French version of this uses 2 tablespoons of creme fraiche in the filling. Struggled with placing them in the tart after cutting. Be sure to ripen the pears as suggested by the recipe. Don't know if this was an issue with those that complained re the almond taste. Add 1/4 of sour cream, dark chocolate, and do two layers of pears.Īwesome! Not too much almond taste. Ok, by now, I have made this recipe about 4 times, each time with improvements. The nut flavor is pretty dominant, however, so if you are looking for a fruit tart, this will not be satisfying. The walnut version, IMO, was much better, probably because it didn't taste so definitely like marzipan. I've made this twice-once as written, and once using apples instead of pears and a homemade "walnut paste" instead of the almond. This recipe was very good, and I would not change anything else. Pears were from Harry & David since they have the best. Added Trader Joe's Toasted Sliced Almonds sprinkled on top before baking as we like a crunchy dessert. If I'd made the crust, it would have been a pate sucre. I used pre-made pastry dough from a restaurant supplier as I was in a hurry. (Tart can be prepared up to 8 hours ahead. Remove from pan and serve warm or at room temperature. Step 4īake tart until pears are tender and crust is brown, about 50 minutes. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Press on pear half to fan slices toward wider end. Slice 1 pear half crosswise into 1/4-inch-thick slices. Cut each pear in half lengthwise and core. Spread filling in crust cover and chill while preparing pears. Add eggs and vanilla extract and process until smooth. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Blend almond paste and sugar in processor until almond paste is finely ground. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom chill while preparing filling. Gather dough into ball flatten into disk. Add egg yolk mixture and process until moist clumps form. Add chilled butter and process until mixture resembles coarse meal. Blend flour, sugar, and salt in processor. ![]() Whisk egg yolks and apple cider in small bowl to blend. ![]()
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