Pear Tart

Name: Pear Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 butter crust (pâte brisée) recipe; 79 milliliters almond paste (not marzipan); 2 teaspoons sugar; 2 Tbsps unsalted butter; 1 Tbsp flour; 1 egg; 1 pinch pinch of kosher salt; 1 teaspoons almond extract; 3 larges Bosc pears; 1 serving lemon juice; 59 milliliters apricot jam; 1 teaspoons vanilla extract; 1 lemon peel; 2 Tbsps Reisling or water

If you have around 45 minutes to spend in the kitchen, Pear Tart might be an excellent lacto ovo vegetarian recipe to try. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. This dessert has 183 calories, 3g of protein, and 8g of fat per serving. If you have reisling, piece of lemon peel, sugar, and a few other ingredients on hand, you can make it.

Instructions

Roll the crust dough out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Fit the dough into the edges and then trim off the excess dough leaning over the top.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Tart Form

Put the crust in the freezer to chill for a half hour.

Ingredients you will need

Crust

Preheat the oven to 375°F.

Equipment you will use

Oven

Prepare the frangipane: Beat together the almond paste and sugar to break it apart. Beat in the butter.

Ingredients you will need

Almond Paste

Butter

Sugar

Mix in the egg, flour, salt, and almond extract and beat until light and fluffy.

Ingredients you will need

Almond Extract

All Purpose Flour

Salt

Egg

Don't fret if there are a few little chunks of almond paste. Also, don't worry if it seems like you didn't make enough as the frangipane will rise during baking.

Ingredients you will need

Almond Paste

Prep the pears: Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick.

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Pear

Places the slices in a bowl with the lemon juice to help preserve their color.

Ingredients you will need

Lemon Juice

Equipment you will use

Bowl

Spread the frangipane over the bottom of the tart shell. Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance).

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Spread

Pear

Bake at 375°F for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack.

Ingredients you will need

Pear

Equipment you will use

Wire Rack

Oven

Make the apricot glaze: While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and water or Riesling into a small sauce pan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once the mixture has reduced and thickened take it off the heat and set it aside.

Ingredients you will need

Vanilla Extract

Apricot Jam

Lemon Peel

Riesling

Apricot

Sauce

Water

Equipment you will use

Sauce Pan

Glaze the tart and serve: Once the tart is out of the oven brush the apricot glaze over the pears.

Ingredients you will need

Apricot

Glaze

Pear

Equipment you will use

Oven

Serve.

Equipment

Ingredients

Servings:

butter crust (pâte brisée) recipe 79milliliters

almond paste (not marzipan)2teaspoons

sugar 2Tbsps

unsalted butter 1Tbsp

flour 1

egg 1pinch

pinch of kosher salt 1teaspoons

almond extract 3larges

Bosc pears 1serving

lemon juice 59milliliters

apricot jam 1teaspoons

vanilla extract 1

lemon peel 2Tbsps

Reisling or water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.