French Almond Cream & Pear Tart
Weekend is getting near and I’ve got something that you just have to make! Our local French Boulangerie sells similar tarts and one day I decided that, I was just going to make one myself instead of buying one there. Surprisingly, very surprisingly in fact, the one I made at home was much better than the one they had, so now I have to share the recipe with you guys!
Given that they’re professionals, I really didn’t think I would get a result that would trump theirs. But, both me & my girlfriends who had the pleasure of tasting this tart agreed – this Almond Cream & Pear Tart one is a much better version than theirs.
I can’t tell you exactly what it is that makes my tart better than professionals’ counterpart, but with the flakiness of the dough, the creaminess of the filling and the ever so shiny glaze on top, this tart is a true show-stopper!
I have posted about this tart before, but with minor changes I decided to make a separate post for this one, with step by step instructions that will guide you towards perfect tart making skills 😉
Almond Creme & Pear Tart
Makes two 8 inch tarts.
2 sheet of Pepperidge Farm Puff Pastry Dough
Amaretto Poached Pears Ingredients (1 recipe)
6-7 Pears, peeled and cored (Bosc works best)
3 cups water
1 cup granulated sugar (white or brown)
2-3 tablespoons lemon juice
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur)
5 tablespoons vanilla extract
1 star anise (optional)
1 cinnamon quill (optional)
French Almond Cream Ingredients:
125 g unsalted butter, room temperature
1/2 cup granulated sugar
2 eggs,. room temperature,
3/4 cup ground almonds
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
How to make Almond Cream & Pear Tart:
A day before, start the Amaretto Poached pears. Click here for recipe & instructions.
The day you want to make the tart, make the French Almond Cream Filling. Click here for recipe & instructions. Refrigerate until ready to use.
With a tart ring, cut out the circle from the puff pastry sheet. For 2 tarts, make this with both sheets of puff pastry.
on a well floured work surface, roll it out to make the circle 2 inches bigger than you started with. Poke it with a fork all around, to prevent it from puffing up in the oven. Transfer the rolled out puff pastry into the tart mould, press it against the form and trim the edges like shown below. Place in freezer for about 10 minutes. Preheat oven to 350F, with the rack in the middle.
Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. Once out of the oven, allow it to completely cool. Fill each tart with 1/2 of the Almond Cream Mixture. Place in the freezer for 5 minutes. Meanwhile work on your pears.
Remove pears from the poaching liquid and slice them any way you would like. Get the tart from the freezer and arrange about 2-3 cut up pears on top of the Almond Cream mixture.
Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart.
Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 minutes, then remove the foil and bake for another 10 minutes allowing the top to brown up slightly.
Once the tart is baked allow it to completely cool on the rack. To finish it off with the glaze, take 2-3 tablespoons of apricot jam, heat it until liquid then apply it generously to the top of the tart with a brush. If your jam has chunks of fruit in it, pass it through a sieve before using it to apply to the top of the tart.
Now brew some coffee or steep some tea and reward yourself and your loved one with a slice of this Almond Cream & Pear Tart. Or better yet, invite your girlfriends for tea and serve them this slice of heaven.