How To make Pear Almond Tart
PAStrY:
1 1/2 c Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1 Egg yolk
5 tb Ice water
Butter; softened GLAZE:
1/2 c Apricot preserves
2 tb Dark rum
FILLING:
1/2 c Finely ground almonds
1/2 c Sugar
1 tb Flour
9 Firm, ripe pears
(preferably Anjou) :
peeled, halved lengthwise -- and cored To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.
How To make Pear Almond Tart's Videos
Rachel Allen No-Pastry Pear and Almond Tart
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don't want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on:
Fresh Pear and Almond Frangipane Tart
My Fresh Pear and Almond Frangipane tart is easy to make and has a delicious almond flavor. You can use other types of nuts as well; however, it depends on the amount of fat in the particular nut. This is a gorgeous Tart.
Frangipane cream is its main ingredient. When your pair that with delicious poached pears. Wow! What a great combination. See how I do it here
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Recipe BLOG!
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Pear Almond Tart Recipe
Pears may not get the dessert-focused press that strawberries or apples do, but this often-overlooked fruit is the perfect headliner for this pear almond tart recipe.
#Recipe #Tart #Food
Read Full Recipe:
Pear & Almond Tart(no pastry)
This is a delicious tart, made without pastry. Full over the flavour of almond and the juiciness of the pears it is ideal served with cream, ice-cream or custard. Of course it can be eaten by itself too.
Chapters/Time Codes:
0:00 Pear & Almond Tart
1:15 Preheat the oven
1:44 Ingredients
3:50 Make the batter
6:35 Fill the pastry ring
8:04 Place the pears on the batter
9:12 Add flaked almonds
9:47 Bake in the oven
11:23 Taste Test
Recipe:
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Pear Frangipane Tarts Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pear Frangipane Tarts. One of my favorite tarts is these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears
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Pear Almond Tart Recipe
The secret is out to the classiest dessert ever
INGREDIENTS:
For the crust:
1 1/4 cups all purpose flour/ 160 g
1/3 cup almond flour/ 35 g
2/3 cup powdered sugar/ 86 g
1/4 tsp baking powder 1.1 g
1/4 tsp salt 1 1/2 g
3 large egg yolks
1 tsp vanilla paste/ or the seeds of 1 vanilla bean pod
5 tbsp cold unsalted butter/ 71 g
For the filling:
2 large eggs 65 g each
100 g butter unsalted and room temperature/ 7 tbsp
2 tbsp bourbon
1/2 cup granulated sugar/ 100 g
1 cup almond flour/ 100 g
1 tsp vanilla bean paste
1 tsp vanilla extract/ 4.2 g
1/4 tsp salt/ 1 1/2 g
2 tbsp all purpose flour/16 g
15 oz. of canned pears
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