Ready-to-Bake Pear-Almond Tart
November 2010
Makes: 8 servings
Prep: 25 mins
Bake: 25 mins
- 1 tablespoon unsalted butter
- 3 firm ripe pears--peeled, cored and quartered
- 1 1/2tablespoons fresh lemon juice
- 3 tablespoons sugar
- 1/2teaspoon ground ginger
- 1/4cup plus 2 tablespoons sliced blanched almonds
- 1 teaspoon pure vanilla extract
- Flour, for dusting
- 1 9-inch sheet puff pastry
- Line a baking pan with parchment. In a large skillet, melt the butter over medium-low heat. Add the pears and lemon juice. Sprinkle the pears with 1 1/2 tablespoons sugar and the ginger, cover and cook until crisp-tender, about 7 minutes. Uncover and cook until tender and syrupy, 3 to 4 minutes; let cool completely.
- Meanwhile, using a food processor, finely grind together 1/4 cup almonds, the remaining 1 1/2 tablespoons sugar and the vanilla.
- Dust the prepared pan with flour. Place the puff pastry on the pan and roll out into an 11-inch square, then cut into a 10-inch round. Top with the ground almond mixture, leaving a 1/2-inch border. Arrange all but 1 pear quarter in a circle on the pastry, narrow ends toward the center. Cut the remaining piece in half and arrange in the center of the pastry. Top the pears with the remaining 2 tablespoons almonds. Refrigerate for 30 minutes or up to 12 hours.
- Preheat the oven to 400 degrees . Bake the tart until the edge is puffed and golden, about 15 minutes. Lower the heat to 375 degrees and bake until cooked through, about 10 minutes.
Tip
- Quick and easy to double for a large group.
Tip
- Adds a novel puff-pastry twist to the typical pie category.
Tip
- Bakes off during dinner (filling the host's entire home with a heavenly sweet smell).