Pear Tart with Almond Cream

Name: Pear Tart with Almond Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters confectioners sugar, sifted; 1 Tbsp cornstarch; 1 egg, lightly beaten; 1 disk Tart Dough; 1 Tbsp all-purpose flour; 1 Tbsp granulated sugar; 99 grams 2/3 cup ground almonds (about; 1 lemon; 118 milliliters milk; 3 larges ripe pears, such as Bartlett or Anjou; 2 teaspoons white rum; 1 pinch Pinch of salt; 2 Tbsps sugar; 6 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract

Pear Tart with Almond Cream might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 290 calories, 5g of protein, and 17g of fat per serving. If you have disk tart dough, salt, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium bowl, whisk the egg yolks and sugar until pale and thick.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Whisk in the flour, salt and 1 tablespoon of the milk. In a medium saucepan, bring the remaining milk just to a simmer. Gradually whisk the hot milk into the egg mixture.

Ingredients you will need

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Sauce Pan

Whisk

Scrape the mixture into the saucepan and bring to a boil, whisking constantly. Cook for 2 minutes. Scrape the pastry cream into a small bowl and stir in the vanilla. Press a piece of plastic wrap directly onto the surface of the pastry cream and let cool completely.

Ingredients you will need

Pastry Cream

Vanilla

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sauce Pan

Bowl

Preheat the oven to 42

Equipment you will use

Oven

On a lightly floured surface, roll out the dough 1/8 inch thick. Gently ease the dough into an 11-inch fluted tart pan with a removable bottom, preferably not a dark pan. Trim any overhanging dough flush with the rim. Prick the bottom several times with a fork and refrigerate until firm, about 10 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Frying Pan

Line the dough with foil, leaving 2 inches of overhang, and fill the pan with pie weights or dried beans.

Ingredients you will need

Dried Beans

Dough

Equipment you will use

Aluminum Foil

Frying Pan

Bake the tart shell in the middle of the oven for 12 minutes, or until barely set and pale golden. Lift out the foil and weights and bake for 5 minutes longer, or until the shell is lightly browned and dry to the touch but not cooked through.

Equipment you will use

Oven

Aluminum Foil

Let cool.

Peel and halve the pears. Using a melon baller, scoop out the cores. Rub the pears with the cut side of the lemon to prevent discoloration. Thinly slice each pear half crosswise, keeping the halves intact. Using the palm of your hand, press the cut pears slightly to fan them out.

Ingredients you will need

Lemon

Melon

Pear

Dry Seasoning Rub

Equipment you will use

Melon Baller

In a medium bowl, beat the butter until smooth and creamy.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the confectioners' sugar, ground almonds, cornstarch, rum and the cooled pastry cream and beat until smooth.

Ingredients you will need

Powdered Sugar

Almond Meal

Pastry Cream

Corn Starch

Rum

Add the egg and beat until blended.

Ingredients you will need

Egg

Spread the almond cream in the tart shell. Using a long metal spatula, arrange the sliced pears in a radiating pattern over the cream, keeping the halves intact.

Ingredients you will need

Almonds

Spread

Cream

Pear

Equipment you will use

Spatula

Sprinkle the tart with the granulated sugar and bake until the almond cream is browned and set, the pears are tender and just beginning to brown and the crust is golden, about 40 minutes.

Ingredients you will need

Granulated Sugar

Almonds

Cream

Crust

Pear

Equipment you will use

Oven