Reviews (1) Add Rating & Review 56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1 Martha Stewart Member Rating: Unrated 01/01/2010 This was awesome! Make sure the almonds are finely ground for a truly smooth frangipane. Everyone wants me to make this again!
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Gallery Pear Tart Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons all-purpose flour, plus more for work surface 1 disk Pate Brisee for Woven Dried-Fruit Tart 1 cup blanched almonds 3/4 cup confectioners’ sugar 1/2 cup (1 stick) unsalted butter, cold, cut up 1 large egg 1 teaspoon salt 1/2 teaspoon pure almond extract 1/2 cup apricot jam 8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise
Gallery Pear Tart
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8
Gallery
Pear Tart
Pear Tart
Pear Tart
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 8
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons all-purpose flour, plus more for work surface 1 disk Pate Brisee for Woven Dried-Fruit Tart 1 cup blanched almonds 3/4 cup confectioners’ sugar 1/2 cup (1 stick) unsalted butter, cold, cut up 1 large egg 1 teaspoon salt 1/2 teaspoon pure almond extract 1/2 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.
Reviews (1)
Add Rating & Review 56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 01/01/2010 This was awesome! Make sure the almonds are finely ground for a truly smooth frangipane. Everyone wants me to make this again!
Reviews (1)
Add Rating & Review 56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
Add Rating & Review
56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
56 Ratings 5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
5 star values: 11 4 star values: 17 3 star values: 19 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 01/01/2010 This was awesome! Make sure the almonds are finely ground for a truly smooth frangipane. Everyone wants me to make this again!Martha Stewart Member
Rating: Unrated 01/01/2010
This was awesome! Make sure the almonds are finely ground for a truly smooth frangipane. Everyone wants me to make this again!
Rating: Unrated
All Reviews for Pear Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pear Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
