Almond Pear Tart Recipe

Ingredients for Almond Pear Tart

• Refrigerated Pie Crusts
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 cup almond paste
• 4 tablespoons granulated sugar
• 4 tablespoons brandy
• All Purpose Flour
• Egg
• Vanilla Extract
• Almond Extract
• 2 ripe but firm pears, peeled, cored, and thinly sliced
• Apricot Preserves
• Whipping Cream
• 2 tablespoons heavy cream
• Sliced Almonds
• Ground Cinnamon

How to Make Almond Pear Tart

1. Unfold two 14-inch pie crusts. Lightly flour a work surface and stack the pie crusts.
2. Roll the stacked crusts into a 12-inch circle.
3. Carefully fit the pastry into a 10-inch tart pan with a removable bottom. Trim and crimp the edges.
4. In a mixing bowl, cream together 4 tablespoons (1/2 stick) unsalted butter, 1/2 cup almond paste, 1 tablespoon granulated sugar, 2 tablespoons brandy, 1/3 cup all-purpose flour, 1 teaspoon almond extract, 1/4 teaspoon ground cinnamon, and a pinch of salt using a mixer until light and fluffy.
5. Spread the almond mixture evenly into the prepared tart crust.
6. In a separate bowl, toss 2 ripe but firm pears, peeled, cored, and thinly sliced, with 2 tablespoons granulated sugar.
7. Arrange the sugared pear slices in concentric circles on top of the almond filling, slightly overlapping the slices.
8. In a small saucepan, gently melt 1/4 cup apricot preserves over low heat.
9. Strain the melted preserves through a fine-mesh sieve to remove solids.
10. Whisk in 1 tablespoon unsalted butter, 2 tablespoons brandy, and 2 tablespoons heavy cream into the strained preserves.
11. Drizzle the apricot glaze evenly over the pears.
12. In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons all-purpose flour. Cut in 1 1/2 tablespoons unsalted butter using a fork or pastry blender until the mixture resembles coarse crumbs.
13. Sprinkle the crumb topping evenly over the pears.
14. Bake on the bottom rack of a preheated 400°F (200°C) oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
15. Let the tart cool in the pan on a wire rack for at least 15 minutes before serving. Garnish with powdered sugar or fresh berries, if desired.