Pear and Almond Tart

Vegetarian
Health score
1%
Pear and Almond Tart
45 min.
8
256kcal

Suggestions


Indulge in the delightful flavors of our Pear and Almond Tart, a perfect dessert that beautifully combines the sweetness of ripe Bosc pears with the rich nuttiness of slivered almonds. This vegetarian treat is not only a feast for the eyes but also a delicious way to end any meal. With a preparation time of just 45 minutes, you can impress your family and friends with a homemade dessert that looks and tastes like it came straight from a gourmet bakery.

The tart features a buttery, flaky crust that cradles a smooth almond filling, topped with elegantly fanned pear slices that add a touch of sophistication. Each bite offers a harmonious blend of textures and flavors, making it a memorable addition to your dessert repertoire. At only 256 calories per serving, you can enjoy this delightful treat without the guilt.

Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself, this Pear and Almond Tart is sure to be a crowd-pleaser. Serve it warm or at room temperature, and consider dusting it with a sprinkle of powdered sugar for an extra touch of elegance. Get ready to savor the delightful combination of flavors and textures that will leave everyone asking for seconds!

Ingredients

  • tablespoon flour 
  • 0.7 cup blanched slivered almonds 
  • medium size bosc pear firm ripe peeled (each 7 ounces)
  • large eggs 
  • large egg yolk 
  • 1.5 tablespoons juice of lemon fresh
  • 0.5 cup powdered sugar 
  • 0.3 teaspoon salt 
  • tablespoons sugar 
  • tablespoons butter unsalted room temperature ()
  • cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • oven
  • aluminum foil
  • spatula
  • tart form

Directions

  1. Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves.
  2. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  3. Blend powdered sugar, almonds, and salt in processor until nuts are finely ground.
  4. Add butter and blend until smooth, scraping down sides of bowl occasionally.
  5. Mix in egg yolk.
  6. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  7. Finely grind almonds and flour in processor.
  8. Mix in 7 tablespoons sugar, then butter, blending until smooth.
  9. Mix in egg.
  10. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  11. Position rack in center of oven and preheat to 375°F.
  12. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  13. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights.
  14. Bake crust until sides are set, about 20 minutes.
  15. Remove foil and beans.
  16. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  17. Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores.
  18. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  19. Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead.
  20. Let stand at room temperature.)
  21. Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Nutrition Facts

Calories256kcal
Protein5.2%
Fat48.83%
Carbs45.97%

Properties

Glycemic Index
22.73
Glycemic Load
10.82
Inflammation Score
-3
Nutrition Score
5.5195652039155%

Flavonoids

Cyanidin
1.38mg
Catechin
0.18mg
Epigallocatechin
0.39mg
Epicatechin
2.51mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.11mg
Eriodictyol
0.14mg
Hesperetin
0.41mg
Naringenin
0.04mg
Isorhamnetin
0.2mg
Quercetin
0.57mg

Nutrients percent of daily need

Calories:255.84kcal
12.79%
Fat:14.54g
22.38%
Saturated Fat:6.17g
38.53%
Carbohydrates:30.81g
10.27%
Net Carbohydrates:27.81g
10.11%
Sugar:24.85g
27.62%
Cholesterol:68.78mg
22.92%
Sodium:92.32mg
4.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.49g
6.98%
Vitamin E:2.59mg
17.24%
Fiber:2.99g
11.98%
Manganese:0.21mg
10.41%
Copper:0.18mg
8.85%
Magnesium:31.42mg
7.85%
Vitamin B2:0.13mg
7.83%
Phosphorus:75.72mg
7.57%
Vitamin A:344.27IU
6.89%
Selenium:4µg
5.71%
Vitamin C:3.96mg
4.8%
Folate:17.72µg
4.43%
Potassium:154.48mg
4.41%
Calcium:40.09mg
4.01%
Iron:0.64mg
3.56%
Vitamin K:3.71µg
3.53%
Zinc:0.49mg
3.3%
Vitamin B1:0.04mg
2.67%
Vitamin D:0.4µg
2.65%
Vitamin B6:0.05mg
2.49%
Vitamin B3:0.49mg
2.45%
Vitamin B5:0.24mg
2.4%
Vitamin B12:0.11µg
1.92%
Source:Epicurious