Spiced Pear & Almond Tart

Spiced Pear & Almond Tart


DifficultyIntermediateMakes6 Servings

This pear and almond tart recipe is one of my favourite fruit-based tarts. The design of the tart looks amazing, and it tastes even better!

It’s a sweet tart crust recipe, with a gluten free almond cream filling and lightly spiced poached pears, topped with flaked almonds.

The almond filling is pretty much the equivalent to frangipane, but traditional frangipane is actually made with crème pâtissière (something I’ve only just learnt!).

I’ve used fresh pears but you could use canned pears, just don’t poach them (it won’t have a huge impact on the flavour).

Serve at room temperature with a spoonful of whipped chantilly cream and you won’t be disappointed!

Follow my video and step-by-step recipe to make this stunning pear almond tart.

Looking for more tart recipes? Check out my Brown Sugar Tart.


 


 

Ingredients


For the sweet pastry
 100 g Unsalted Butter, Cold & Cubed
 95 g Icing Sugar / Powdered Sugar
 30 g Ground Almonds
 55 g Whole Eggs
 55 g Cornstarch
 185 g Plain Flour / All Purpose Flour
 1 g Salt
For the poached pears
 10 Cloves
 1 Cinnamon stick
 Peel of 1 Lemon
 Peel 1/2 Orange
 1 Vanilla Pod (cut in half lengthways)
 1250 ml Water
 320 g Caster Sugar
 2 Pears
For the almond cream
 150 g Unsalted Butter, Soft
 150 g Icing Sugar / Powdered Sugar
 110 g Whole Eggs
 1 tsp Vanilla Bean Paste
 18 g Cornstarch
 150 g Ground Almonds
 0.50 tsp Almond Extract (optional)
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Method


Sweet Pastry
1

Beat the cold butter and icing sugar for 2-3 minutes or until smooth on a medium speed. Scrape down the bowl as needed.

2

Add in the eggs and beat again for 30 seconds. Don’t worry if it doesn’t quite incorporate.

3

In a separate bowl, sift together the remaining dry ingredients and then tip these into the mixer. Mix on low speed until a dough forms.

4

Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 3 hours

5

Once chilled, lightly flour the work surface and roll the dough out, to about 2-4mm thick. Carefully lift it into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough. Place the pastry in the freezer.

Poached Pears
6

Add all the ingredients to a large saucepan except the pears. Place it on a medium heat.

7

Meanwhile, peel the pears, and use a melon baller to core them from the bottom. Leave the stem on.

8

By now, the pan should be steaming. Give the mixture a stir to ensure the sugar has dissolved, and then carefully drop in the pears. Poach these at a gentle simmer for 50 minutes.

9

Once cooked, remove them from the pan and set them aside on a plate to cool slightly.

10

Keep the remaining liquid, and simmer it on a low boil for 8-10 minutes or until it is a slightly thicker, sugar syrup-like consistency. Set this to one side.

Almond Cream
11

Preheat your oven to 175C/355F non fan assisted.

12

Into the bowl of a stand mixer, add the soft butter and icing sugar. Beat for 1-2 minutes, or until smooth.

13

Add in the eggs, vanilla (and almond extract if you want to use it) and beat again for 30 seconds just to combine. It might not fully incorporate but that’s fine.

14

Tip in the remaining dry ingredients and beat for 30 seconds to form a paste.

15

Remove the pastry case from the freezer and scoop the almond cream into the shell. Spread it out into an even layer.

16

Cut the cooled pears in half, then slice them horizontally to create thin even slices. Slide a knife underneath the sliced pears and carefully place them on top of the almond cream.

17

Fill in any gaps with a sprinkling of flaked almonds.

18

Bake the tart for 35 minutes or until golden brown on top.

19

Remove it from the oven, and immediately brush the leftover poached pear syrup on the top of the tart with a pastry brush. Allow it to cool for 30 minutes then serve.

Ingredients

For the sweet pastry
 100 g Unsalted Butter, Cold & Cubed
 95 g Icing Sugar / Powdered Sugar
 30 g Ground Almonds
 55 g Whole Eggs
 55 g Cornstarch
 185 g Plain Flour / All Purpose Flour
 1 g Salt
For the poached pears
 10 Cloves
 1 Cinnamon stick
 Peel of 1 Lemon
 Peel 1/2 Orange
 1 Vanilla Pod (cut in half lengthways)
 1250 ml Water
 320 g Caster Sugar
 2 Pears
For the almond cream
 150 g Unsalted Butter, Soft
 150 g Icing Sugar / Powdered Sugar
 110 g Whole Eggs
 1 tsp Vanilla Bean Paste
 18 g Cornstarch
 150 g Ground Almonds
 0.50 tsp Almond Extract (optional)
Shop the equipment

Directions

Sweet Pastry
1

Beat the cold butter and icing sugar for 2-3 minutes or until smooth on a medium speed. Scrape down the bowl as needed.

2

Add in the eggs and beat again for 30 seconds. Don’t worry if it doesn’t quite incorporate.

3

In a separate bowl, sift together the remaining dry ingredients and then tip these into the mixer. Mix on low speed until a dough forms.

4

Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 3 hours

5

Once chilled, lightly flour the work surface and roll the dough out, to about 2-4mm thick. Carefully lift it into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough. Place the pastry in the freezer.

Poached Pears
6

Add all the ingredients to a large saucepan except the pears. Place it on a medium heat.

7

Meanwhile, peel the pears, and use a melon baller to core them from the bottom. Leave the stem on.

8

By now, the pan should be steaming. Give the mixture a stir to ensure the sugar has dissolved, and then carefully drop in the pears. Poach these at a gentle simmer for 50 minutes.

9

Once cooked, remove them from the pan and set them aside on a plate to cool slightly.

10

Keep the remaining liquid, and simmer it on a low boil for 8-10 minutes or until it is a slightly thicker, sugar syrup-like consistency. Set this to one side.

Almond Cream
11

Preheat your oven to 175C/355F non fan assisted.

12

Into the bowl of a stand mixer, add the soft butter and icing sugar. Beat for 1-2 minutes, or until smooth.

13

Add in the eggs, vanilla (and almond extract if you want to use it) and beat again for 30 seconds just to combine. It might not fully incorporate but that’s fine.

14

Tip in the remaining dry ingredients and beat for 30 seconds to form a paste.

15

Remove the pastry case from the freezer and scoop the almond cream into the shell. Spread it out into an even layer.

16

Cut the cooled pears in half, then slice them horizontally to create thin even slices. Slide a knife underneath the sliced pears and carefully place them on top of the almond cream.

17

Fill in any gaps with a sprinkling of flaked almonds.

18

Bake the tart for 35 minutes or until golden brown on top.

19

Remove it from the oven, and immediately brush the leftover poached pear syrup on the top of the tart with a pastry brush. Allow it to cool for 30 minutes then serve.

Spiced Pear & Almond Tart