Almond-Pear Tart

Estee Kafra Estee Kafra
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This impressive-looking tart is much simpler to make than it appears.

1h 20m 8
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Egg, Dairy, Wheat, Tree nuts

Directions

Prepare the Dough

  1. Preheat oven to 375°F (190°C). Butter a 10-inch (25-cm) springform pan.

  2. Roll out the dough to ¼-inch (½-cm) thickness and place over the tart pan.

  3. Press into the pan, gently pressing against the sides. Using a rolling pin, press against the outer rim to remove excess dough.

Prepare the Filling

  1. Beat the butter or margarine with the sugar.

  2. Add eggs, one at a time, and then add the vanilla extract, beating after each addition.

  3. Add flour and blanched almonds. Pour batter into prepared pie shell and smooth out. Sprinkle with cinnamon.

  4. Peel pears and slice them into thin wedges. Place in a fan-like design over the filling. Sprinkle with vanilla sugar. Bake for 1 hour.

Credits

Description:

Photography: Daniel Lailah

Food Styling: Amit Farber

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2 Comments

Abigail Bergman •

Super sweet fresh tart I made this tart using an alternative brand of puff pastry. I found it formed quite a thick crust, which didn't stick very well together at the joins in the puff pastry. Then again this was my first time working with puff pastry. The tart was delightfully moist, but I found it much too sweet for my taste - I would suggest omitting the final sprinkling of vanilla sugar. It also acquired a slightly alcoholic flavour, but this may be due to the age of the pears I used.

The proportions of crust to filling were perfect and the recipe was easy to follow. The combination of pear and almond was delicious.

Abigail Bergman •

Pear quantity The ingredients list omits the pears. How many pears does one need to make this tart?

Chaia Frishman •
Reply to Abigail Bergman

I contacted Estee and here is her answer which will be posted on the recipe soon.
5 pears , peeled, cored And thinly sliced.