INGREDIENTS:
For the crust:
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
For filling:
3 firm pears
1 cup almonds
1/2 cup confectioner's sugar
5 tablespoons butter
1 egg, plus 1 egg white
few drops almond extract
5 tablespoons peach jam,
strained
Cooking spray
9-inch round baking dish
DIRECTIONS:
Make pie dough. CLICK HERE
for instructions.
Wrap in plastic wrap and
refrigerate for at least 30
minutes.
Put almonds into food processor.
Add confectioner's sugar.
Pulse until finely ground (but not
pasty).
Add butter.
Process until creamy.
Add egg.
Add egg white.
Add almond extract.
Blend well.
Grease 9-inch round baking
dish with cooking spray. Place
pie dough in center and press
with your hand to make the
dough flat and cover the entire
inside of the dish.
With your fingers, press edges
of pie dough against baking dish.
Peel pears with paring knife or
vegetable peeler.
Cut in half, lengthwise.
Cut out core and discard.
Slice pear into very thin slices,
crosswise.
Spoon almond filling on top of
pie dough in baking dish.
Spread evenly to the edges of
pie.
Slide spatula or flat knife under
one half of sliced pear.
Transfer to pie.
Press gently with spatula to fan
out the slices.
Repeat with remaining pear
halves, fitting either 5 or 6 of
them on top of pie (whatever fits,
but do not overcrowd!).
Bake in preheated oven 50 to
60 minutes, or until the filling is
set and well-browned.
Heat peach jam in microwave for
30 seconds. Spoon onto pie
evenly to glaze. Cool tart on wire
rack to room temperature.
Serve warm.
For the crust:
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
For filling:
3 firm pears
1 cup almonds
1/2 cup confectioner's sugar
5 tablespoons butter
1 egg, plus 1 egg white
few drops almond extract
5 tablespoons peach jam,
strained
Cooking spray
9-inch round baking dish
DIRECTIONS:
Make pie dough. CLICK HERE
for instructions.
Wrap in plastic wrap and
refrigerate for at least 30
minutes.
Put almonds into food processor.
Add confectioner's sugar.
Pulse until finely ground (but not
pasty).
Add butter.
Process until creamy.
Add egg.
Add egg white.
Add almond extract.
Blend well.
Grease 9-inch round baking
dish with cooking spray. Place
pie dough in center and press
with your hand to make the
dough flat and cover the entire
inside of the dish.
With your fingers, press edges
of pie dough against baking dish.
Peel pears with paring knife or
vegetable peeler.
Cut in half, lengthwise.
Cut out core and discard.
Slice pear into very thin slices,
crosswise.
Spoon almond filling on top of
pie dough in baking dish.
Spread evenly to the edges of
pie.
Slide spatula or flat knife under
one half of sliced pear.
Transfer to pie.
Press gently with spatula to fan
out the slices.
Repeat with remaining pear
halves, fitting either 5 or 6 of
them on top of pie (whatever fits,
but do not overcrowd!).
Bake in preheated oven 50 to
60 minutes, or until the filling is
set and well-browned.
Heat peach jam in microwave for
30 seconds. Spoon onto pie
evenly to glaze. Cool tart on wire
rack to room temperature.
Serve warm.
A scrumptious and warming dessert!
French Pear Tart
Adapted from
Bistro Cooking
Bistro Cooking
