Tarte amandine aux Poires


This tart is usually one of the first things I look for when I'm in a French bakery. The other being croissants filled with the same almond paste. I love the almond flavor combined with the fruit.


Pate Sucree
1 stick butter, softened
1/4 c. sugar
1 egg
pinch salt
1 1/2 c. flour

Almond filling
1 can pear halves, drained, liquid reserved
7 oz. almond paste
2 tsp. flour
2 tsp. sugar
6 Tbsp. butter
2 eggs
1 tsp. vanilla extract

Glaze
1/4 c. reserved pear juice
1 tsp. lemon juice
1 tsp. sugar
1 tsp. InstaGel

Crust
Beat the butter until fluffy. White beating add in the sugar and keep beating, scraping down the sides as needed. Add the egg and beat until incorporated. Add the salt and flour and mix until it comes away from the sides and forms a lump. 

Remove and cover in plastic. Place in the fridge for 15 minutes or until slightly firm. Roll out until it's large enough to fit a 9" tart pan, it will be thicker than a regular crust. Lay in your tart pan and press slightly to fit in the edges. Trim the top. Place in the fridge and chill for 30 minutes. 

Bake at 425 for 15 minutes. 

Thinly slice the pear and set aside. Beat the almond paste until it's broken up. Mine was pretty solid and not very paste like, just make sure it's in small crumbled. Add the flour and sugar and beat to incorporate. 

Beat in the butter until smooth an then add the vanilla and eggs. Beat again until everything is combined. 

To fan the pears slice thin and then press and push slightly to create an elongated fan shape. Slide a thick knife underneath to lift them al at once to transfer to the tart. 

When the crust has baked for 15 minutes remove from the oven. Immediately spread with the almond butter mixture and top with the pears. Return to the oven and reduce the heat to 375. Bake for 30 minutes or until the almond butter is browned. Optional, at this time you can sprinkle sliced almonds around the edge for a crunch. 

Remove from the oven. 

Whisk together the glaze ingredients and immediately brush on the tart, starting with the pears. Do not make the glaze in advance, it will thicken too much to use. 

Cool and serve. 




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