Prepare the Pastry: In a large bowl, combine the Pastry flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the Filling pears, sugar, almond flour, heavy cream, egg, cinnamon, nutmeg, and lemon juice. Gently toss to coat.
Assemble the Tart: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the Pastry dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
Pour the Filling into the tart shell. Drizzle with melted butter. Sprinkle with sliced almonds.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1 tbsp15 mLGranulated sugar
1/4 tsp1.25 mLSalt
4400 gPears-peeled, cored, and sliced
1/2 cup100 gGranulated sugar
1/4 cup30 gAlmond flour
1/4 cup60 mLHeavy cream
11Large egg
1 tsp5 mLCinnamon
1/4 tsp1.25 mLNutmeg
1 tbsp15 mLLemon juice
2 tbsp30 mLUnsalted butter-melted
1/4 cup30 gSliced almonds
Equipment
9-inch tart pan with removable bottom
Large bowl
Rolling pin
Measuring cups and spoons
Instructions
Prepare the Pastry: In a large bowl, combine the Pastry flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, combine the Filling pears, sugar, almond flour, heavy cream, egg, cinnamon, nutmeg, and lemon juice. Gently toss to coat.
Assemble the Tart: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the Pastry dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
Pour the Filling into the tart shell. Drizzle with melted butter. Sprinkle with sliced almonds.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. Let cool completely before serving.
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