Asian Pear Almond Tarts Recipe [Gluten Free & Dairy Free Options]
Though French in origin, the classic Pear Almond Tart (tarte Bourdaloue) has become a popular American dessert during Thanksgiving. In my version, baking steps are simplified as there is no dough rolling & the recipe is easy to follow. In every bite, the crunchy cookie-like crust is complemented with moist flavorful almond cake & juicy crisp asian pear. If you’re looking for a lightly sweetened & rich tart , my recipe is perfect for your Holiday or any day dessert. As a bonus, I’ve included a gluten free & dairy free option but you would never guess it’s gluten free!
Asian Pear Almond Tarts Recipe
Yield 6 Tarts
(Almond Crust)
1/2 cup (50g) granulated sugar
5 Tbsp (70g) unsalted butter, softened OR vegan unsalted butter
1/8 tsp salt
1 tsp vanilla extract
1/2 cup (48g) almond flour
1 cup (120g) AP Flour OR
1 cup (120g) GF Flour (see below) + 1/4 tsp xanthan gum
(Almond & Asian Pear Filling)
6 Tbsp (84g) unsalted butter, softened OR vegan unsalted butter
3/4 cup (180g) almond paste
1 egg
2 Tbsp (10g) cornstarch
3 small Asian Pears (peeled, cut in half, & cored)
2 Tbsp (28g) unsalted butter, melted OR vegan unsalted butter
(Garnish)
1/4 cup yuzu preserves (optional)
10x powder sugar (for dusting - optional)
(Gluten-Free All purpose Blend)
4 cups (629g) superfine brown rice flour
1 1/3 cups (261g)potato starch (not potato flour)
2/3 cup (93g)tapioca flour (also called tapioca starch)
Almond Crust Instructions:
1) Preheat the oven to 350°F.
2) With paddle attachment or handheld mixer, mix together the sugar, butter, salt, & vanilla extract till combined.
3) Add sifted ap flour & almond flour. Mix till crumbs are moist & clings together when squeezed.
Tip: For gluten free, replace ap flour with Gluten Free all purpose flour & add xanthan gum.
4) With 1 scoop each [ice cream scoop (#16) + cookie scoop (#40) = 7.5 Tbsps], place into a 6 of the 4”inch round disc silicone mold.
-Separate crust dough so the crumbs are evenly placed at the base & slightly higher along the edge.
-With a dry measuring cup or any tool with a flat bottom surface that fits inside the mold (or tart pan), place it inside.
-Press down & push to the sides to flatten crust dough. Sides of the crust dough comes up about half an inch & will be uneven.
Tip: Instead of molds, you can use 6 of 4”inch non-stick tart pans with removable bottom.
Tip: The mold or tart pans should be placed on a half sheet baking pan for ease of transfer.
5) Randomly press the dough with a fork.
6) Repeat steps #4 & #5 for the remaining 5 molds.
7) Chill the crust in the freezer for 15 minutes.
8) Bake til it begins to brown along the edges (about 12 to15 minutes).
9) Remove from the oven & transfer mold (or tart pan) to a cooling rack. Leave almond crust in the molds (or tart pans).
Almond Filling Instructions:
1) In a medium bowl with the paddle attachment or handheld mixer, cream butter & almond paste till light & smooth.
2) Add egg & mix till combine.
3) Add cornstarch till combined. Set aside.
Tip: This filling can be made a day to a week in advance, kept refrigerated in an air tight container. Allow this to return to room temperature before beginning the assembling instructions.
Assemble Tart Instructions:
1) With 1 scoop each cookie scooper (#20 & #40 OR 4.5 Tbsps), place almond filling into each of the cooled almond crust. With a small metal offset spatula, spread the filling evenly.
2) With the 3 asian pears - peel, then cut in half, & then remove core. Slice the pear halves horizontally into 1/4 slices. Do not separate the slices. Transfer to the tart. As you fan them on top of the filling, press pears down gently.
3) Brush the pears with melted butter.
4) Bake the tart for 40 to 45 minutes, until the almond cream is lightly browned.
5) Transfer to a cooling rack. Cool for about 5 minutes. Then remove the tarts from the molds & transfer to a cooling rack.
6) While tarts are cooling, brush a thin coat of preserves on top of each asian pear. If the preserve is thick, warm in a saucepan & add water. (Approximately 1/4 cup of preserves plus 1 to 2 teaspoons of water. Adjust accordingly to preference.)
7) Sift powder sugar over each tart & serve warm. Enjoy!
Tip: Extras can be kept at room temperature for about 3 days OR frozen for about a month in an air tight container. Reheat with oven or toaster oven.
Note: This recipe was adapted from:
*For the Gluten -Free All Purpose Flour Blend:
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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:
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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Delicious. Makes a French Almond and Pear Tart
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Pear Almond Tart Recipe - Mark's Cuisine #39
WATCH THIS VIDEO on how to make a Pear Almond Tart. Enjoy this dish with your afternoon tea or coffee. More yummy desserts see
Today I will make a Pear Almond Tart.
Ingredients for Pear Almond Tart:
Pears:
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3-4 medium-size firm but ripe pears, peeled
Crust:
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (120g/4oz) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose plain flour
Almond Filling:
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (85g/3oz) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)
Preparation for Pear Almond Tart
For pears:
Bring 4 cups water, sugar, and lemon juice in large saucepan over medium-high heat to a boil, 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 1 hour. (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 1 hours. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven and preheat to 190°C/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 baking paper, then fill with dried beans or pie weights. Bake crust until sides are set for 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 for about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 165°C/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, cover whole tart with pears.
Bake tart until golden and tester inserted into center of filling comes out clean, this takes 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.
ENJOY!
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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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