Almond Pear Tart
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Pastry 1 ¼ c.
flour 1 T.
sugar 1 pinch
salt ½ c.
unsalted butter – cut into bits and softened 4 T. cold
water Filling ½ c.
sugar 6 T.
unsalted butter – softened 1 large
egg ¾ tsp.
almond extract 1 c.
finely ground blanched almonds 4 medium
pears ¼ c.
apricot or peach jam
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For
pastry: In bowl,
combine flour, sugar and salt. Cut in
butter using a pastry blender to make coarse crumbs. Sprinkle with enough water to hold dough
together. Gather into a ball and
flatten to a 5 inch disc: wrap in
plastic wrap and chill for 30 mins. On
a lightly floured board, roll out pastry to an 11 inch circle. Fit in a 9 inch lightly greased tart pan
with removable bottom. Trim edges;
place pan in freezer for 30 mins. For
filling: In bowl,
cream sugar and butter until fluffy; beat in egg and almond extract. Stir in ground almonds. Spread evenly in
pastry shell. Peel pears, cut into
halves and remove cores. Cut each half
lengthwise into ¼ inch slices, being careful not to cut through to the stem
end. Arrange 6 halves spoke fashion on
top of almond filling; place 1 pear half in center. Bake in
preheated 375 degree oven for 35 to 40 mins. or until pastry is golden
brown. Transfer to rack. In saucepan, heat jam with 1 T. water until
melted; press through fine sieve.
Brush mixture over warm tart; let cool. Serve at room temperature. |
