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Pear & Almond Tart with Fig Glaze
Pear & Almond Tart with Fig Glaze
Equipment
- Large bowl
- Whisk
- Knife
- plastic wrap
- Fridge
- Rolling Pin
- Electric mixer
- spatula
- 9-inch Tart Pan
- Small saucepan
- Fine mesh strainer
- Pastry brush
Ingredients
For The Tart Crust
- 1 1/4 cups All purpose flour
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1/2 cup Cold, unsalted butter cubed
- 1 Egg Yolk
- 2-3 tablespoons Ice Water
For The Almond Filling
- 1/2 cup Unsalted butter softened
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Almond Extract
- 1 cup Almond Flour
- 2 tablespoons All-Purpose Flour
- Pinch of Salt
For The Pear Topping
- 3 Ripe but firm Pears Bartlett, Bosc, or Anjou
- 1 tablespoon Fresj Lemon Juice
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Sliced Almonds
Fig Glaze
- 1/4 cup Premium Fig Preserves
- 1 tablespoon Good Honey
- 1 tablespoon Water
- 1 teaspoon Fresh Lemon Juice
Instructions
Prepare The Crust
- In a large bowl, whisk together the flour, sugar, and salt.Cut in the cold butter until the mixture resembles coarse crumbs.Add the egg yolk and enough ice water to bring the dough together.Form into a disc, wrap, and refrigerate for at least 30 minutes.Roll out the dough and press in into a 9-inch tart pan with a removable bottom. Chill for another 15 minutes.
Make the Almond Filling
- Beat the butter and sugar until light and fluffy.Mix. in the eggs one at a time.Stir in the vanilla and almond extracts.Fold in the almond flour, all-purpose flour, and salt until smooth.
Assemble the Tart
- Preheat the oven to 350°F (175°C).Spread the almond filling evenly over the chilled crust.Peel, core, and thinly slice the pears. Toss gently with the lemon juice.Arrange the pear slices in overlapping circles over the almond filling.Sprinkle with the sugar, cinnamon (if using), and sliced almonds.
Bake
- Bake for 45–50 minutes, or until the crust is golden brown, the pears are tender, and the almond filling is set and lightly browned.
Prepare the Fig Glaze
- While the tart cools, combine the fig preserves, honey, water, and lemon juice in a small saucepan over low heat. Stir until smooth, then strain through a fine-mesh sieve for a silky glaze if desired.
Finish
- Brush the warm glaze generously over the pears and edges of the tart for a beautiful glossy finish. Allow the tart to cool for at least 20 minutes before slicing.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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