Pear, Honey & Almond Tart
Pears are so good this time of year and there's nothing like the warm, comforting aroma of a freshly baked pear tart on a crisp fall day. Golden pears are layered in a creamy honey and almond filling with a sweet buttery crust - it's absolutely delicious and baked to perfection. -Katherine
Ingredients-
For the Crust:
- 12 tablespoons unsalted butter, melted and cooled
- ½ cup sugar
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Generous pinch of salt
- 1 ¾ cups flour
To Prepare the Tart Pan:
- Extra butter, for greasing
- 2 tablespoons finely ground almonds
- ½ teaspoon sugar
- ½ teaspoon flour
For the Filling:
- 3-4 large firm pears, peeled and thinly sliced
- ½ cup heavy cream
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 4 tablespoons raw honey
- 1 tablespoon flour
Instructions-
- Preheat oven to 375 degrees F (190 degrees C)
- Grease the bottom and sides of the tart pan generously with butter. Set aside.
- Make the Crust
- In a large bowl, whisk together the melted butter and sugar.
- Add almond and vanilla extracts, salt and flour. Stir until soft dough forms.
- Transfer dough to the prepared tart pan and press it evenly over the bottom and up the sides with your fingers.
- Pre-bake the crust: Bake for about 10-15 minutes, until the crust looks slightly puffy and set. Remove from the oven.
- Add the almond layer: In a small bowl, mix the ground almonds, ½ teaspoon sugar and ½ teaspoon flour. Sprinkle evenly over the warm crust. Set aside.
- Prepare the filling: In another bowl, whisk together the heavy cream, egg, vanilla and almond extracts, honey, and flour until smooth.
- Arrange the pears: Starting from the outer edge of the crust, neatly overlap the pear slices in concentric circles until the tart is filled.
- Add the cream mixture: Pour the honey-cream mixture evenly over the pears.
- Bake: Return the tart to the oven and bake for 50-60 minutes, or until the filling is set and lightly golden.
- Cool the tart before slicing. Serve warm or at room temperature.
- For extra shine, brush the top with a little extra warmed honey just before serving.
Recipe by Katherine Burns (@rue.duaphine.paris)
