PEAR TART WITH ALMOND CREAM

You will love the combination pears-almonds-vanilla! This tart is perfect for Sunday dinner or why not Thanksgiving? Enjoy this dessert warm with your favorite ice cream!

Serving 6-8

Preparation: 45 min; cooking time: 45 min.

Pastry dough:

5 ¼ oz of flour

1 pinch of salt

1 tsp sugar

2 5/8 oz butter, softened

1 egg

1 tsp cold water

Filling:

5 pears, peeled, cored and diced

1 3/8 oz golden raisins

1 ¾ oz sugar

Almond cream:

2 large eggs

1 cup heavy cream

5 ¼ oz blanched almonds, grinded

1 ¾ oz sugar  

1 tsp vanilla extract

Put the flour in the bowl of a standing mixer. Add the salt and sugar. Place the butter, egg and water into the flour and combine until dough forms. Flatten into a disk and refrigerate 1 hour.

Preheat the oven to 400 F.

Remove dough from the refrigerator. On a lightly floured surface, press rolling pin all over the dough to flatten it slightly, working from the center to the edge in all directions. Roll the dough into a round about 3 inches larger than the tart pan.

Butter and flour a tart pan. Lift and center the dough into the tart pan. Discard the excess of dough.  Prick the dough with a fork. Line the pastry dough with parchment paper and cover with dried beans.

Bake 15 minutes. Remove dough from the oven and discard the beans and parchment paper.

Preparation of the pears and almond cream:

Melt the butter in a large frying pan on medium-high heat. Add the pears, raisins and sugar. Cook 20 minutes until tender and golden, stirring often.

In a large bowl, combine the eggs, heavy cream, almond powder, sugar and vanilla extract. The preparation must have a smooth consistency.

Last touch:

Spread the pears on the pastry dough and pour the almond cream over.

Bake the tart 30 minutes or more, until golden brown. Serve warm with vanilla ice cream.

Bon Appétit!