Pear and Almond Tart Recipe

Pear and Almond Tart Recipe

Ingredients

For the Shortcrust Pastry:

• • Butter: 100 g (7 tablespoons)

• • Powdered Sugar: 50 g (1/4 cup)
  • Oil: 3 tablespoons
  • Salt: A pinch

• • Vanilla Sugar: 8 g (1 tablespoon)
  • Cornstarch: 50 g (1/3 cup)
  • Egg: 1 (large)

• Baking Powder: A pinch
• 00 Flour: 250 g (2 cups)

For the Almond Filling:

• • Butter: 150 g (2/3 cup)

• • Granulated Sugar: 150 g (3/4 cup)
  • Almonds: 150 g (1 1/4 cups, finely ground)
  • Eggs: 2 (large)

• Lemon Zest: From 1 lemon
• Flour: 35 g (1/4 cup)

For the Topping:

• • Apricot Jam: 100 g (1/3 cup)

• • Pears in Syrup: Sliced
  • Sliced Almonds: To taste
  • Powdered Sugar: For dusting

Directions

1. 1. Prepare the Shortcrust Pastry:
      • • In a bowl, combine 100 g of butter, 50 g of powdered sugar, 8 g of vanilla sugar, a pinch of salt, and 3 tablespoons of oil.
        • Add 50 g of cornstarch, 1 egg, a pinch of baking powder, and 250 g of 00 flour. Mix gently with your fingertips until a dough forms, avoiding kneading too much.
        • Shape the dough into a disc, wrap it in plastic wrap, and place it in the freezer for 30 minutes.

   2. Prepare the Almond Filling:
      • • In a separate bowl, cream together 150 g of butter and 150 g of granulated sugar until light and fluffy.
        • Add 2 eggs, one at a time, mixing well after each addition.
      • Stir in 150 g of ground almonds, the zest of 1 lemon, and 35 g of flour until fully combined.
   3. Assemble the Tart:
      • • Preheat the oven to 180°C (350°F).
      • • Roll out the chilled shortcrust pastry to fit a 28 cm tart pan. Press the dough into the pan, trimming the excess.
        • Spread 100 g of apricot jam evenly over the base of the tart.
        • Pour the almond filling over the jam layer and smooth it out with a spatula.
      • Arrange sliced pears in syrup on top of the almond filling and sprinkle with sliced almonds.
   4. Bake:
      • • Place the tart in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.

   5. Serve:
      • Let the tart cool completely before removing it from the pan. Dust with powdered sugar and serve.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence.
  • Pair with a cup of hot tea or coffee to complement the flavors.
  • Enjoy it warm or at room temperature; it tastes delicious either way.

Cooking Tips

• • Ensure the butter for the shortcrust pastry is cold to achieve a flaky crust.
  • Ground almonds can be replaced with almond meal for a finer texture.
  • For a glossy finish, brush the pears with a little warmed apricot jam before baking.

Nutritional Benefits

• • Almonds provide healthy fats, fiber, protein, and essential vitamins and minerals.
  • Pears add natural sweetness and fiber to the dessert.
  • Lower in saturated fats compared to some traditional tart recipes.

Dietary Information

• Contains gluten, dairy, eggs, and nuts.
• Not suitable for gluten-free, dairy-free, or nut-free diets.

Nutritional Facts (per slice, approximately 1/12 of the tart)

• • Calories: 320 kcal

• • Carbohydrates: 33g
  • Protein: 5g
  • Fat: 19g

• • Saturated Fat: 9g
  • Cholesterol: 70mg
  • Sodium: 50mg

• Fiber: 2g
• Sugar: 18g