Ingredients: |
Ingredients: Pastry:
1 3/4 cups all-purpose flour, plus more for rolling out dough
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. cold butter, cut into small pieces
2 eggs, lightly beaten
Almond Filling:
5 ounces almond paste, broken into pieces.
1/3 cup sugar
2 eggs, divided
1/2 cup cold butter, cut into small pieces
Zest of 1 lemon
1 tsp. vanilla extract
2 tbsp. flour
1/4 tsp. baking powder
Fruit:
3 ripe pears
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Directions: |
Directions:For the pastry, put flour, sugar, baking powder and salt into a food processor and pulse to combine. Add butter and pulse again until mixture resembles a fine powder. Add eggs one at a time while continuing to pulse then scrape dough from the sides and continue pulsing until well incorporated. Dough will have the texture of wet sand and will start coming together in clumps. Shape dough into a disk, cover and chill until firm, about 1 hour. Meanwhile, for the filling, put almond paste, sugar and one of the eggs into the food processor and puree until smooth. Add butter, zest, and vanilla and continue mixing until well combined. Mix in flour and baking powder then add remaining egg and continue mixing until smooth and well incorporated. Transfer filling to a medium bowl, cover and chill for at least 30 minutes. Preheat oven to 350 degrees F. On a lightly floured surface, roll pastry into a 13-inch circle. Transfer to an 11-12 inch tart pan with a removable bottom, pressing pastry into bottom and sides of pan. With the rolling pin, roll over the top of the pan to cut off excess dough then prick bottom and sides all over with a fork. Spread filling mixture evenly over pastry. Starting in the middle, arrange pears ub a spiral pattern on top, pressing them down lightly and leaving some room between pear slices for filling to puff up. Arrange tart pan on a baking sheet nd bake until pastry is golden brown and filling is set in the center and golden, about 45 minutes. Remove from oven, set aside and let cool for 15 minutes then carefully remove outer ring of pan and transfer tart to a serving plate. Serve warm or at room temperature. |
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