Discover the exquisite blend of flavors in this Pear and Almond Cream Tart, a classic dessert that elegantly combines tender pears poached in a spiced wine syrup with a rich almond cream, all encased in a buttery pâte sablée crust. This tart not only captures the essence of sophisticated French patisserie but also brings a touch of rustic charm to your dessert table, making it a perfect choice for any occasion that calls for a special touch.
Why You’ll Love This
This Pear and Almond Cream Tart stands out with its delicate balance of flavors and textures. The softness of the wine-poached pears pairs beautifully with the dense, nutty almond cream, providing a contrast that is both pleasing to the palate and the eyes. The addition of a wine reduction syrup adds a complex flavor profile that elevates this tart from simple to sublime, making each bite a luxurious experience.
Perfect Occasion
Ideal for dinner parties, holiday gatherings, or as an elegant finale to a romantic dinner, this tart impresses with its refined appearance and sophisticated taste. It’s also a wonderful choice for afternoon tea or a festive brunch, providing a centerpiece that is as delicious as it is beautiful.
Decoration Tips
For a stunning presentation, arrange the poached pear slices in a beautiful fan or spiral pattern atop the almond cream before baking. After baking, a light dusting of powdered sugar can add a snowy effect, perfect for winter gatherings. Garnish with toasted sliced almonds for added texture and a professional finish.
Ingredients:
- For the Pâte Sablée:
- 150g white flour
- 50g powdered sugar
- 100g cold butter, cubed
- 1 egg yolk
- For the Poached Pears:
- 3 pears, peeled, halved, and cored
- 500ml white wine
- 150g sugar
- 1 cinnamon stick
- 1 tbsp vanilla extract
- Zest of one lemon
- For the Almond Cream:
- 100g room temperature butter
- 100g powdered sugar
- 100g ground almonds
- 1 egg yolk
- 30g cornstarch
- 2 tbsp almond liqueur or amaretto
Instructions:
- Prepare the Dough:
- In a mixer with a paddle attachment, combine flour, powdered sugar, and butter until crumbly. Add the egg yolk and blend until a dough forms. Chill for one hour.
- Poach the Pears:
- In a saucepan, combine wine, sugar, cinnamon, vanilla, and lemon zest. Bring to a simmer. Add pears and cook until tender, about 20 minutes. Reserve the syrup.
- Make Almond Cream:
- In a bowl, mix butter, sugar, ground almonds, egg yolk, cornstarch, and liqueur until smooth.
- Assemble the Tart:
- Preheat oven to 170°C (338°F).
- Roll out the chilled dough and fit into a greased tart pan. Freeze briefly.
- Prick the base with a fork, bake for 15 minutes until just golden.
- Spread almond cream over the crust, arrange pear slices on top.
- Drizzle with some reserved wine syrup and sprinkle with sliced almonds.
- Bake at 160°C (320°F) for 20 minutes.
- Serve:
- Let cool, then sprinkle with powdered sugar before serving.
Enjoy this Pear and Almond Cream Tart, a dessert that brings a touch of French elegance to your dining experience, delighting guests with its complex flavors and stunning appearance.
