Pear Almond Tart Food

ALMOND PEAR TART

Steps:

• On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

PEAR AND ALMOND TART

Steps:

• 1. To make the pastry, sift the flour and salt onto a work surface and make a well in the centre. put the butter into the well and, using a pecking action with your fingertips and thumb, work it until it is very soft. Add the icing sugar to the butter and mix. Add the eggs to the butter and mix well. 2. gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Bring together with your hands and then knead a few times to make a smooth dough. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour. 3. To make the almond filling, beat the butter, sugar and vanilla extract together until pale and creamy. Beat in the eggs gradually and then fold in the almonds, lemon zest and flour. 4. preheat the oven to 190°C (375°F/gas 5). Roll out the pastry to line a 23 × 2.5 cm (9 × 1 in) round loose-based fluted tart tin. Chill in the fridge for 20 minutes. 5. put the sugar and vanilla pod in a saucepan. Add the pears and pour in just enough water to cover them, then remove the pears. Bring the water to a simmer and cook for 5 minutes. Add the pears, cover and poach for 5-10 minutes until tender. drain and leave to cool. 6. Line the pastry shell with a crumpled piece of greaseproof paper and baking beads (use dried beans or rice if you don't have beads). Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3-5 minutes, or until the pastry is just cooked but still very pale. Reduce the oven temperature to 180°C (350°F/gas 4). 7. Spread three-quarters of the filling in the pastry shell and put the pear halves on top, cut-side-down and stalk ends in the middle. Fill the gaps with the remaining filling. Bake for 35-40 minutes, or until the filling is golden and firm. Melt the jam with 1 teaspoon water, sieve out any lumps and brush over the pears to make them shine.

FRENCH PEAR ALMOND TART WITH CRUST RECIPE

Steps:

• Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied. Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use. Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line. In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores. Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning. Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side. Slide the knife underneath the pears and move to the almond filling. Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand.

PEAR ALMOND TART

Steps:

• For the shortcrust, knead the pastry flour, butter, sugar and egg quickly into a dough. Cover with plastic wrap and refrigerate for 30 minutes. For the topping, peel, halve and core pears. Drizzle with lemon juice and cut into slices. For the filling, bring milk to a boil, stir in the pudding mix according to package directions. Remove from the stove and stir in the cream, sugar and marzipan until well combined. Allow to cool and mix in the eggs.
• Roll out the dough to just larger than the tart pan, press into the tart pan and trim the crust. Place the pears decoratively in an overlapping fan shape. Sprinkle with almonds. Bake until golden brown in an oven preheated to 180°C (approximately 350°F) for 50 to 60 minutes. Let cool in the mold. Remove from the pan and serve sliced.

PEAR-ALMOND TART

Steps:

• Preheat the oven to 375F (180C). Set the pre-baked tart shell on a baking sheet.
• In a stand mixer, or by hand, beat the almond paste with the sugar and flour, until smooth. Some almond pastes may be drier than others. If yours is dry, just mix until the almond paste is finely-broken up.
• Gradually beat in the butter, until smooth, then beat in the egg and the egg white, the almond extract, and the liquor.
• Spread the almond filling evenly over the tart shell
• Fan the pears out evenly over the almond filling, then press them in slightly.
• Bake the tart for about 40 to 45 minutes, or until the almond filling between the pears has browned.
• Cool slightly before serving, or serve at room temperature. Glaze, as desired.

PEAR AND ALMOND TART

Steps:

• For pears:
• Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
• For crust:
• Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
• For almond filling:
• Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
• Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
• Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
• Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
• Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

PEAR AND ALMOND TART

Steps:

• To make sweet pastry sieve the flour onto a clean work surface, add sugar and butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the eggs and vanilla extract to the mixture and gently work it together until dough forms. Don't work the sweet pastry too much at this stage. Flour it lightly ready dough and wrap in cling film. Place in the fridge till needed. Meanwhile, combine all the frangipane ingredients in a food processor until smooth. Place into the small bowl and wrap in cling film and chill in the fridge. Dust a clean work surface with little flour and press sweet pastry into a rectangle shape. Roll out the dough to about 3 millimetres thickness and cut out 6 discs from the pastry to line the greased 7 cm (2.75 in) loose-bottomed tart tin. Chill in the fridge for at least 30 minutes. Preheat the oven to 160˚C/320˚F/Gas mark 3. Fill a piping bag with frangipane and spread filling evenly into the previously prepared tarts up to ¾ of their high. Cut each half of pear crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide the spatula under pears and transfer carefully on the top of filling. Sprinkle over the top flake almonds and place tarts on the baking sheet in the oven for 25-30 minutes or until golden brown. Remove pear and almond tarts from the oven and allow them to cool slightly. Serve warm with whipped cream or vanilla ice cream.

CRUSTLESS PEAR AND ALMOND TART

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9 inch baking dish or tart pan.
• In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
• Be careful not to process too long or it will turn into almond butter!
• Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
• In another medium bowl, whisk the eggs until frothy.
• Whisk in the milk and melted butter until well blended.
• Add the egg mixture to the almonds and stir to blend well.
• Pour the batter into the prepared dish and spread to form an even layer.
• Peel, quarter and core the pears.
• cut each pear quarter into crossways slices, keeping the slices assembled as you go.
• Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
• Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
• Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
• Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
• Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
• Let the tart cool on a rack.
• You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

PEAR AND ALMOND CREAM TART

Steps:

• To make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you're ready to use it.
• Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan.
• Preheat the oven to 375 F degrees and place a baking sheet in the oven.
• In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add sugar, the egg and the egg white, almond extract and mix well.
• Pour the almond cream into the pastry shell.
• The pears need to be pealed and cut in half, then remove the cores and rub them with the lemon juice. With the pear halves cut side down on a cutting board, slice them thinly crosswise.
• Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves.
• Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown.
• In a small sauce pan heat the water or brandy and jam, then use this to brush the top of the hot tart to glaze it.
• Serve at room temperature.

PEAR & ALMOND FLAPJACK TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
• Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
• Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears - push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.

ALMOND-PEAR TART

Steps:

• Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
• Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
• Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
• Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
• Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
• Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.

PEAR AND ALMOND TART

Steps:

• Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
• Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.
• For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.
• Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required.
• Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.
• Preheat the oven to 180C/350F/Gas 4.
• Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
• For the filling, mix the butter and sugar together in a bowl until light and fluffy.
• Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.
• Add the lemon zest, plain flour and ground almonds and mix well to combine.
• Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.
• Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.
• For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy.
• To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream.

PEAR ALMOND TART RECIPE

Steps:

• To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
• Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1 tablespoon more water. If too sticky add 1-2 tablespoon more flour.
• Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
• Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
• Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
• Pop tart in freezer while you make the filling.
• Preheat oven to 350F (176C).
• To make the Filling: In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
• Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scraping down bowl as needed.
• Remove tart tin from the freezer and pour the mixture into the center, smoothing out to the edges with a spatula.
• Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise, pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
• Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
• Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
• Remove tart from the tin, place on a cake stand and "ta da!"
• For whipped cream combine all ingredients in a large bowl and whip on high until soft peaks form.
• Cut into wedges and serve with whipped cream. Enjoy!!

PEAR ALMOND TART

Steps:

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

PEAR ALMOND TART

Steps:

• Preheat oven to 350 degrees F.
• Lightly butter your 9 inch tart pan. In a large bowl beat together the egg whites and sugar until very thick and light.
• Add the almond extract.
• Fold in both the flours first just until combined, then add the melted butter.
• Pour the mixture into your prepared pan and arrange your fruit on top. Mix together the topping ingredients and sprinkle on top.
• Bake for 25 to 30 minutes or until golden brown.
• Poached Pears: Cut the pears in half and scoop out the core/seeds.
• Peel the pears and place in a pot cut side down.
• Add one cinnamon stick and half a cup of sugar and then cover with water.
• Bring to a boil and then reduce the heat to a simmer.
• Once the pears are fork tender remove from the liquid and allow to cool.
• To cut the pears for the cake, cut off the longer thin stem end and slice the pears in 1/4 inch slices.
• Arrange the pears slices in a circular manner on top of the cake as shown in the photo.

POACHED PEAR AND ALMOND TART

Steps:

• For the poached pears: In a medium saucepan, bring 4 cups (1 L) water to a boil with the sugar, cinnamon stick, cloves, and star anise. Lower the heat to a low simmer while you prepare the pears. Peel the pears, remove the stems, cut them in half, and core them. Add the pears to the saucepan, bring back to a boil, then lower the heat again. Simmer the pears for 10 to 15 minutes, or until you can easily pierce one with a sharp knife. Drain (keep the syrup to add to smoothies, oatmeal, or cocktails) and set the pears aside to cool. If preparing in advance, store the poached pears in an airtight container and refrigerate for up to 1 day.
• For the crust: In a mixing bowl, combine the powdered sugar, almond flour, all-purpose flour, and salt. Add in the butter and egg, and mix with a fork or your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for up to 1 day.
• For the pastry cream: In a small bowl, whisk together the egg yolks, sugar, and cornstarch. In a medium saucepan, combine the milk, cream, and vanilla, then bring to a simmer. While whisking, slowly pour the egg mixture into the saucepan. Whisk continuously for 2 to 3 minutes, or until the mixture thickens to a glistening cream. Remove from the heat and let cool to room temperature.
• For the frangipane: In a mixing bowl, beat together the butter, powdered sugar, almond flour, and eggs. Incorporate the rum and almond extract.
• Pour the cooled pastry cream over the frangipane and mix to thoroughly combine. If preparing in advance, transfer to an airtight container and refrigerate for up to 1 day.
• To assemble and bake the poached pear and almond tart: If you made them in advance, take the components of the tart out of the refrigerator 30 minutes before baking. Set a rack in the middle of the oven, then preheat to 350°F (175°C). Lightly grease an 11-in (28-cm) tart pan with a removable bottom (see note) and set aside.
• Place the crust between two large sheets of parchment paper, then roll it out to a 12-in (31-cm) circle. Peel the top sheet of parchment paper off the pastry, then flip the crust over to the prepared tart pan. Peel the second sheet of parchment paper off the pastry, then gently ease and press the pastry down into the pan. Poke the bottom of the crust all over with a fork.
• Spread the frangipane filling in an even layer into the crust. Top with the poached pear halves, with the outside of the pear facing up (see note.)
• Bake for about 45 minutes, or until the crust is golden brown and the filling is puffed and golden. Transfer the tart to a cooling rack and cool for at least 2 hours before serving.
• SERVING: Right before serving, lightly dust with powdered sugar and sprinkle with sliced almonds.
• STORAGE: Keep leftover tart under a cake dome at room temperature for a couple of days, or in the refrigerator, uncovered, for up to three days. Refrigerating the tart uncovered will ensure the pastry remains crisp. Always bring the tart back to room temperature before serving it again.

APPLE, PEAR AND ALMOND FRANGIPANE TART

Steps:

• Preheat your oven to 190°C. Grease a 28cm (11in) round, loose-bottomed fluted tart tin (3-4cm deep).
• Place the flour and butter in the mixing bowl and pulse until crumbly 1 Sec. / Turbo / 4x.
• Add the sugar, eggs and ½-1 teaspoon water until the dough just holds together on setting 40 Sec. / Speed 4.
• Transfer the pastry onto a floured surface and roll as thinly as possible (1-2mm thick) then use to line the prepare tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
• For the filling, place the butter and sugar in the mixing bowl and mix 20 Sec. / Speed 2.5.
• Add the eggs, ground almonds and almond extract then mix 20 Sec. / Speed 3. Pour on top of the pastry base and level out with the back of a wet spoon.
• Quarter the apples and take out the core. Using a mandolin knife, slice each quarter very thinly. Peel the pears, halve them and scoop out the core. Slice them very thinly widthways, keeping them together. Arrange on the frangipane. Roll an apple slice like a tube. Take another slice and wrap around the roll. Repeat a few more times and place on the frangipane.
• Bake in the oven for 45 minutes until golden brown and baked all the way through. Remove from oven, and leave to cool down. Cut off any unwanted pastry and enjoy dusted with icing sugar!

PEAR-ALMOND TART

Steps:

• Preheat the oven to 350 degrees F.
• Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
• To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
• Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
• In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
• Yield: about 2 1/4 pounds

PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART

Steps:

• 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
• sprinkle the soft brown sugar evenly over the baking paper
• preheat oven to 350 f (175 c) with shelf in the centre
• in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
• add eggs and beat for 30 seconds
• add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
• add the slivered almonds and mix for 20 seconds or till evenly distributed
• pop a whole almond in the centre of each well drained pear
• place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
• spread mixture over and around pears evenly
• bake for 40-45 minutes or until batter is cooked then remove from oven
• remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
• once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
• remove base of tin and baking paper
• dust with dusting/snow sugar
• serve and enjoy!

CHOCOLATE PEAR ALMOND TART RECIPE

Steps:

• Preheat the oven to 350°F.
• For the chocolate tart shell:
• In a mixing bowl, combine 1¼ cups flour, cocoa powder, powdered sugar and ¼ teaspoon salt in a small bowl and place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and 3 tablespoons cold milk. Blend until the mixture becomes thick. Make sure not to over-mix it.
• Dust a flat surface with the remaining flour. Place the dough and roll it out into a 13-inch dough round.
• Transfer to a round 9-inch tart mold. Following the curve of the mold, crimp the dough against the edge and cut the excess a little above the edge with kitchen shears (the dough will shrink a bit while it bakes).
• Making the chocolate filling:
• In a mixing bowl, beat 2 eggs with the granulated sugar until pale; the texture of the eggs will be thicker. Add vanilla extract.
• Make a ''double boiler'' (a pot filled with hot water, covered with a piece of cloth) and place a stainless steel bowl filled with the baking chocolate on top. Make sure the bowl circumference is larger than the pot, so there isn't any splatter of water in the chocolate. Slowly melt, stirring frequently.
• In a small bowl, combine the sour cream with the remaining 3 tablespoons milk. Stir until evenly distributed.
• Combine the egg mixture, melted chocolate, remaining salt, sour cream mixture and almond mill. Mix until smooth.
• Assembly:
• Fill the tart shell with the chocolate filling mixture. Cover with the pear wedges. Bake for 35-40 minutes until the pears are dried but the center is still jiggly.
• Serve warm.
• Bon appétit!

PEAR ALMOND TART

Steps:

• Preheat the oven at 355F/ 180C.
• Brush with a lightly beaten egg your shortcrust pie crust and place it in the oven for 5 minutes to get that golden color.
• Meanwhile toss pear, sugar and cinnamon in a bowl. Set aside for 10 minutes.
• To making topping, combine oats, flour and almond meal in a large bowl. Stir in sugar and add your butter, tubing it in using your fingertips, until combined. Stir in the honey too.
• Increase your temperature to 395F/200C. Spoon pear mixture into the tart shell, spreading to cover base evenly. Add oat mixture, ensuring it fits in and around pears neatly, pushing with your fingers so the pears are completely covered. Scatter with flaked almonds and sprinkle with extra sugar. Bake for 30 minutes, until golden. Allow stand in the pan for another 10 minutes after removing from oven.
• Serve with vanilla custard or vanilla ice cream.

PEAR AND ALMOND TART

Steps:

• For crust:
• Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom; chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
• For filling:
• Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust; cover and chill while preparing pears.
• Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
• Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)

PEAR AND ALMOND TART

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

PEAR AND ALMOND TART

Steps:

• Lightly butter a 9" loose-based fluted tart tin.
• For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water).
• Roll out the dough on a floured work surface and line the tin. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans and chill for 30 minutes.
• Heat the oven to 375°F.
• Bake the pastry for 10 minutes, then remove the beans and paper and bake for a further 5 minutes.
• Put the pears, 2 tablespoons sugar and water in a pan and heat gently until the sugar has dissolved. Bring to a boil, then simmer for about 30 minutes until the pears are tender. Cool the pears in the liquid, then slice the pears lengthways.
• Melt 5oz of butter.
• Beat the eggs with the almond extract and remaining sugar and stir in the melted butter, followed by the almonds and flour.
• Pour the mixture into the pastry case. Arrange the pear slices on top in a cartwheel pattern.
• Melt the remaining butter and brush over the pears. bake for 20-25 minutes until the filling is cooked.

PEAR + ALMOND TART

Steps:

• Preheat oven to 350 degrees F
• Shape pie dough into 24 mini tartlet molds or a 9" round tart pan , refrigerate until ready to use
• Prepare the frangipane:
• Cream almond paste and sugar together in a mixer with paddle attachment
• Add butter and cream together until fully combined
• Add cake flour and then add egg
• Mix until there are no lumps and all ingredients have come together
• Spread or pipe a very thin layer on the bottom of the chilled unbaked tart shell
• Peel pears, cut them in half and remove seeds using a melon baller
• Slice each pear in half and cut into thin slices keeping the half together and place on top of the frangipane (for the mini tartlets, cut into small sections and fan out over the frangipane)
• Sprinkle the area around the pears with sliced almonds
• Bake at 350 degrees F for 15-20 minutes (tartlets) or 30-40 minutes (9" tart) or until frangipane is light golden in color and baked through
• Serve warm

PEAR AND ALMOND TART RECIPE

Steps:

• Heat the oven to 190C, 170C fan, 375F, gas 5. To make the base, roll out the pastry on a lightly floured surface and use to line the tin, leaving an overhang of pastry round the top. Chill the pastry for 15 minutes then line with foil and baking beans and bake for 20 to 25 minutes, until the edges are lightly browned. Remove the foil and beans and bake for a further 5 to 10 minutes until the base is lightly golden. Trim the overhanging pastry to form a blunt edge.
• Meanwhile, prepare the pears. Place them in a pan with the sugar and wine, add 300ml (½pt) water and gently simmer for 20 to 25 minutes until the fruit has softened. Drain the fruit and slice each pear into 6, removing the core with a teaspoon.
• To make the frangipane, whizz the almonds in a food processor until they resemble coarse breadcrumbs. Set aside. Whizz the sugar and butter then add the eggs and almonds. Fill the pastry case with the almond filling and arrange the pears on top. Bake for 30 minutes at 180C, 160C fan, 350F, gas 4, until the frangipane is golden brown and risen. Meanwhile, make the glaze. Melt the jam very gently in a saucepan, then sieve it.
• When the tart is cooked, let it cool for 5 minutes, then glaze all over with the jam. TO SERVE Serve the tart warm, or allow it to cool to room temperature and serve with crème fraîche. It can be served the day after, when it will become chewier, but no less delicious. Keep it in an airtight container.