When the weather doesn’t quite match the summer vibes, comfort yourself with this delightful Pear and Almond Tart, featuring a soft oil-based shortcrust pastry and a rich custard filling. This tart combines the gentle sweetness of pears with the nutty crunch of almonds, all held together in a lemon-zested crust that’s wonderfully light yet satisfyingly indulgent.
Why You’ll Love This: This tart is a perfect blend of textures and flavors. The oil-based pastry is a unique twist on the traditional buttery base, providing a lighter texture that complements the creamy custard filling. Fresh pears and a sprinkle of crunchy almonds add layers of flavor and a rustic charm to the dish, making it as visually appealing as it is delicious. It’s an ideal treat for those cooler days or whenever you crave something sweet and comforting.
Perfect Occasion: This Pear and Almond Tart is perfect for a variety of occasions. Serve it at a brunch for a sophisticated touch or as a dessert at a family dinner. It’s also fantastic for tea parties or as a special treat to enjoy with a cup of coffee on a lazy afternoon. The elegant appearance and exquisite taste make it suitable for more formal gatherings as well.
Decoration Tips: For an extra touch of elegance, dust the tart with powdered sugar just before serving. You can also arrange a few pear slices in an artistic pattern on top before baking, and drizzle with a little honey or maple syrup after it comes out of the oven for added shine and sweetness.
Ingredients:
- For the Shortcrust Pastry:
- 300g all-purpose flour
- 100g sugar
- 2 eggs
- 80ml vegetable oil
- Grated zest of one lemon
- 1/2 packet of baking powder
- For the Custard:
- 400ml milk
- 100g sugar
- 2 egg yolks
- 40g all-purpose flour
- 1 small cup of rum or rum flavoring
- 2 tablespoons almond meal
- For the Topping:
- 3 pears, peeled and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons slivered almonds
- Prepare the Shortcrust Pastry:
- In a large bowl, mix flour, baking powder, sugar, and lemon zest. Add eggs and oil, and combine first with a fork, then knead by hand until the dough is soft and elastic.
- Wrap the dough in cling film and chill for about 1 hour.
- Make the Custard:
- Prepare the custard by whisking together milk, sugar, egg yolks, and flour. Cook over medium heat until thickened, then remove from heat, add rum and almond meal, and cover with cling film touching the surface to prevent a skin from forming. Let cool.
- Assemble the Tart:
- Roll out the chilled dough and line a greased and floured 22/24 cm tart pan. Prick the base with a fork.
- Pour the cooled custard over the dough, then arrange the sliced pears on top. Sprinkle with sugar and slivered almonds.
- Bake:
- Preheat your oven to 175-180°C (347-356°F) and bake the tart for about 30 minutes, or until the custard is set and the crust is golden.
Enjoy this sumptuous Pear and Almond Tart with Custard Filling, a delightful bake that brings warmth and joy, no matter the weather outside!
