| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 586 | 38g | 14g | 58g |
| sugars | fibre | protein | salt |
| 40g | 5g | 11g | 0.12g |
One of the recipes that never fails to bring joy to my heart and warmth to my kitchen is the delightful Pear and Almond Tart. It’s a harmonious blend of sweetness, crunch, and a slight tang that beautifully marries the Western tradition of baking with my love for fresh, simple ingredients akin to my Japanese roots.
The Charm of the Pear and Almond Tart
Complex yet subtle in flavor, this Pear and Almond Tart is a favored dessert in the colder months, reminiscent of rustic French tarts, rich with the aroma of browning almonds and ripe pears. Despite its European roots, I feel a sense of alignment with this tart. Much like how I often straddle two cultures, this tart fuses elements you wouldn’t expect to work well together, yet it creates a harmonious symphony of flavors and textures in the best way possible.
Pair this dessert with a sweet wine or port to end a meal, or enjoy it with a bold, French press coffee for a sumptuous afternoon treat.
Health and Wholesomeness
As delicious as this Pear and Almond Tart is, it’s not just about indulgence. There’s a certain honesty in the use of health-beneficial ingredients. Almonds, for example, are known to be an excellent source of antioxidants, high in healthy monounsaturated fats, and rich in fiber. The creamy nuttiness of almonds adds depth and fragrance to the tart. The use of pears brings in a natural sweetness and also offers health benefits such as aiding in digestion and being high in important vitamins and minerals.
It’s worth noting that the skin of the pear, which we retain in the tart, contains at least three to four times as many phytonutrients as the flesh. These phytonutrients include antioxidants, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been shown to contain about half of the pear’s total dietary fiber.
Recipe Resonance
For me, the Pear and Almond Tart isn’t just a recipe—it’s a sensory experience that resonates on multiple levels. As a culinary storyteller, I immerse myself in every dish I prepare, and this tart exemplifies that beautifully. From the kiss of citrus, the nuttiness of ground almonds, to the delightful sweetness from the pears, every element comes together in this recipe like a well-rehearsed orchestra.
I hope that when you try this recipe, you feel the same resonance and discover another layer to your love for food, much like I do every time I prepare and share this delectable Pear and Almond Tart.
What You’ll Need
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/4 cup granulated sugar
- 1/2 cup butter, chilled and diced
- 1 large egg yolk
- 2 tablespoons cold water
- 4 ripe pears
- 1/2 cup apricot jam
- 1/3 cup sliced almonds
- 2 tablespoons lemon juice
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
Method
Step One
In a food processor, combine the all-purpose flour, ground almonds, and 1/4 cup of granulated sugar. Add the chilled and diced butter, then pulse until the mixture resembles coarse breadcrumbs.
Step Two
Add the egg yolk and cold water to the mixture and pulse until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step Three
Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). On a floured surface, roll out the chilled dough and fit it into a 9-inch tart pan. Prick the base of the tart with a fork and chill in the refrigerator for an additional 15 minutes.
Step Four
Line the tart shell with parchment paper and baking beans, then bake in the preheated oven for 15 minutes. After 15 minutes, remove the weights and parchment paper and bake for an additional 10 minutes, or until golden.
Step Five
While the tart shell is baking, peel, core, and slice the ripe pears. Toss the pear slices in lemon juice to prevent them from browning.
Step Six
In a small saucepan over low heat, warm the apricot jam until it is liquid, then brush the inside of the partially baked tart shell with a thin layer of the jam.
Step Seven
Arrange the pear slices on top of the jam in the baked tart shell. Sprinkle with the sliced almonds.
Step Eight
In a bowl, whisk together the heavy cream, large eggs, 1/2 cup of granulated sugar, and the almond extract. Pour the mixture over the pear slices and almonds in the tart shell.
Step Nine
Bake the tart in the preheated oven for about 25-30 minutes, or until set and golden. Cool on a wire rack before serving.
