Pear and Almond Tart

Vegetarian
Health score
8%
Pear and Almond Tart
240 min.
4
677kcal

Suggestions


Indulge in the delightful flavors of our Pear and Almond Tart, a vegetarian dessert that is sure to impress your family and friends. This exquisite tart combines the natural sweetness of ripe Anjou or Bartlett pears with the rich, nutty essence of sliced almonds, creating a harmonious balance that will tantalize your taste buds. Perfect for any occasion, this dessert is not only a feast for the eyes but also a treat for the palate.

With a buttery, flaky crust that cradles a luscious custard filling, this tart is a labor of love that is well worth the time spent in the kitchen. The process may take a bit of patience, but the end result is a stunning dessert that will have everyone asking for seconds. The combination of crème fraîche and eggs creates a creamy texture that beautifully complements the tender pears, while the almond topping adds a delightful crunch.

Whether you're celebrating a special occasion or simply looking to satisfy your sweet tooth, this Pear and Almond Tart is the perfect choice. Serve it warm or at room temperature, and watch as it becomes the star of your dessert table. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that will leave you and your guests in awe!

Ingredients

  • cup almonds with skins (3 1/2 ounce) sliced
  •  purée of usa bartlett pear (1 pound total)
  • large egg whites 
  • large egg yolk 
  • large egg yolk 
  • 1.3 cups flour all-purpose
  • 0.7 cup crème fraîche 
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 
  • tablespoons butter unsalted cold cut into 1/2-inch cubes
  • 0.3 teaspoon vanilla extract pure
  • 2.5 tablespoons water cold

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk
  • blender
  • plastic wrap
  • aluminum foil
  • rolling pin
  • tart form

Directions

  1. Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
  2. Knead mixture gently in bowl with floured hands just until a dough forms. Turn dough out onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk.
  3. Chill, wrapped tightly in plastic wrap, at least 1 hour.
  4. Preheat oven to 350°F with rack in middle.
  5. Roll out dough on a lightly floured surface with a floured rolling pin into a 13-inch round.
  6. Slide bottom of tart pan (separate from rim) under dough and set into rim of tart pan.
  7. Cut off excess dough, leaving 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
  8. Line shell with foil and fill with pie weights.
  9. Bake until side is set and edge is pale golden, 20 to 30 minutes.
  10. Carefully remove weights and foil and bake shell until golden, 15 to 25 minutes more. Leave oven on.
  11. Put a heavy baking sheet in oven. Peel and core pears, then cut lengthwise into 1/4-inch slices. Toss pears with 1 tablespoon pear brandy in a bowl, then arrange, overlapping, in tart shell. Put a pie shield on tart pan or cover rim with foil and transfer to baking sheet in oven.
  12. Bake just until pears are barely tender, 10 to 12 minutes. Leave oven on.
  13. Whisk together eggs, yolk, sugar, vanilla, crème fraîche, a pinch of salt, and remaining 1 tablespoons pear brandy until smooth.
  14. Pour over pears.
  15. Bake until custard is just set 2 inches from edge, about 18 minutes.
  16. Remove from oven and remove pie shield.
  17. Stir together all topping ingredients, then gently sprinkle over custard and bake until top is pale golden, about 15 minutes more. Cool tart to warm or room temperature in pan on a rack.

Nutrition Facts

Calories677kcal
Protein7.73%
Fat55.78%
Carbs36.49%

Properties

Glycemic Index
49.02
Glycemic Load
34.85
Inflammation Score
-7
Nutrition Score
19.0600001501%

Flavonoids

Cyanidin
0.57mg
Catechin
0.29mg
Epigallocatechin
0.6mg
Epicatechin
0.14mg
Eriodictyol
0.06mg
Naringenin
0.1mg
Isorhamnetin
0.61mg
Kaempferol
0.09mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:677.18kcal
33.86%
Fat:42.74g
65.76%
Saturated Fat:18.61g
116.31%
Carbohydrates:62.92g
20.97%
Net Carbohydrates:56.24g
20.45%
Sugar:23.69g
26.32%
Cholesterol:212.99mg
71%
Sodium:182.25mg
7.92%
Alcohol:0.09g
100%
Alcohol %:0.04%
100%
Protein:13.33g
26.66%
Vitamin E:7.06mg
47.08%
Manganese:0.84mg
41.97%
Vitamin B2:0.66mg
38.66%
Selenium:24.8µg
35.43%
Folate:108.92µg
27.23%
Fiber:6.69g
26.75%
Vitamin B1:0.4mg
26.41%
Phosphorus:248.6mg
24.86%
Vitamin A:1060.08IU
21.2%
Magnesium:82.03mg
20.51%
Copper:0.39mg
19.39%
Iron:3.23mg
17.94%
Vitamin B3:3.34mg
16.72%
Calcium:137.88mg
13.79%
Potassium:382.07mg
10.92%
Zinc:1.51mg
10.06%
Vitamin B5:0.87mg
8.69%
Vitamin D:1.06µg
7.04%
Vitamin B6:0.13mg
6.67%
Vitamin B12:0.38µg
6.3%
Vitamin K:5.88µg
5.6%
Vitamin C:4.26mg
5.16%
Source:Epicurious
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