6-7 Medium Pears (firm, but ripe), peeled, halved and cored
3 cups water
1 cup granulated sugar (white or brown)
Lemon juice from one lemon (2-3 tablespoons)
1 cup Amaretto liqueur
1 vanilla bean, split or 5 tablespoons vanilla extract
2 star anise
1 teaspoon whole cloves (optional)
1 cinnamon quill
For the Crust
245g All Purpose Flour
40g Ground Almonds (Almond flour)
75g Powered Sugar
170g Cold Butter, cut in cubes
1 Large Egg
For the Frangipane (Almond Cream)
125g unsalted butter, room temperature
½ cup granulated sugar
2 eggs - room temperature,
¾ cup finely ground almonds (or almond flour)
¼ teaspoon salt
2 tablespoons all-purpose flour
Zest of 1 tangerine (optional)
1 teaspoon almond extract
1 tablespoon vanilla extract
For the Final touch
Handfull Sliced Almonds
1 Jar Apricot Jam
Instructions
Instructions For the Vanilla Poached Pears (Make 24hrs in advance!)
In a large pot, combine sugar with water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
Peel the pears and split them in half, removing the core. Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes (make sure not to over cook so the pears don’t become too soft) . Remove pot from heat and let the pears cool in their liquid at room temperature, then transfer with the liquid to an airtight container and keep for 24 hours or up to 1 week.
Instructions For the Crust:
In a food processor, put together the flour, ground almonds and powdered sugar until fine powder
Add butter cubes and pulse a couple times, until a chunky, sandy texture (we want small pieces of butter to remain visible)
Add Egg and pulse a few more times until you see it’s formed into big pieces of soft dough
Combine the dough together with your hands into a disk and wrap it with saran wrap, do it quickly so the butter doesn’t melt from the warmth of your hands. Place in the fridge for at least 30 min (or up to 3 days)
Heat oven to 180 C
Flour you surface and roll out your dough to about 3mm thick. Gently pick up the rolled though and line your pie pan with it, pushing the dough into the corners with your thumb.
Poke the dough with a fork all around the bottom and place it back in the refrigerator for an additional 30 minutes.
Blind Bake for 15 minutes, remove the pie weights and bake for another 10 minutes.
Cool completely before filling or removing from the pan
Instructions Frangipane (Almond Cream)
Beat the softened butter and sugar for 2 minutes on medium speed in a stand mixer fitted with paddle attachment
Add the ground almonds and beat on medium speed until blended
Break the eggs in a separate bowl and add them one at a time on medium-low speed, beating well after each addition.
Add the 3 tablespoons of flour, vanilla, almond and tangerine zest. Beat on low speed until just incorporated
Put together and Glaze:
Heat Oven to 180C
Fill your tart crust with the almond cream
Cut the pears into thin strips, length wise and arrange them any way you like on the tart, I did in circular motion.
Sprinkle some sliced almonds on top and cover with aluminum paper, down side oiled with non stick spray.
Place in Oven for about 45 minutes until almond cream has risen in the middle between the fruit pieces. Remove the aluminum paper and brown the top for an additional 10 minutes in the oven
While in the oven: Heat up the Apricot Jam until liquid and strain to remove pieces of fruit.
When the tart comes out, brush it (generously) with the strained jam while still hot, then return to the oven for 2-3 more minutes, letting the jam caramelize a bit (keep a close eye so it doesn’t burn)
Cool to room temperature and keep away from hungry golden retrievers! :)
Recipe by at https://www.kerenruben.com/cakes-and-desserts/pear-and-almond-cream-tart/%20