Pear and Almond Tart

Pear and Almond Tart
Pear and Almond Tart is a vegetarian dessert. This recipe serves 8. One serving contains 255 calories, 3g of protein, and 14g of fat. Head to the store and pick up all purpose flour, egg yolk, egg, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves.
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Lemon JuiceLemon Juice
SugarSugar
WaterWater
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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.)
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PearPear
SyrupSyrup
1
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground.
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Powdered SugarPowdered Sugar
AlmondsAlmonds
NutsNuts
SaltSalt
2
Add butter and blend until smooth, scraping down sides of bowl occasionally.
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ButterButter
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3
Mix in egg yolk.
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Egg YolkEgg Yolk
4
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.)
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DoughDough
All Purpose FlourAll Purpose Flour
WrapWrap
1
Finely grind almonds and flour in processor.
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AlmondsAlmonds
All Purpose FlourAll Purpose Flour
2
Mix in 7 tablespoons sugar, then butter, blending until smooth.
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ButterButter
SugarSugar
3
Mix in egg.
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EggEgg
4
Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
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5
Position rack in center of oven and preheat to 375°F.
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OvenOven
6
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.
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CrustCrust
DoughDough
RollRoll
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7
Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights.
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Dried BeansDried Beans
CrustCrust
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Aluminum FoilAluminum Foil
8
Bake crust until sides are set, about 20 minutes.
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CrustCrust
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OvenOven
9
Remove foil and beans.
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BeansBeans
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Aluminum FoilAluminum Foil
10
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.
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CrustCrust
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Frying PanFrying Pan
11
Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores.
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AlmondsAlmonds
CrustCrust
PearPear
12
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.
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PearPear
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SpatulaSpatula
13
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.
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Frying PanFrying Pan
14
Let stand at room temperature.)
15
Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
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Powdered SugarPowdered Sugar