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Clean recipe · mattadlard.com

Spiced Pear & Almond Tart

Spiced Pear & Almond Tart

Original recipe: mattadlard.com

Yield:
6 servings
Prep:
0 hr 0 min
Cook:
0 hr 0 min
Total:
0 hr 0 min
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Spiced Pear & Almond Tart

Ingredients

  1. 100 g Unsalted Butter, Cold & Cubed
  2. 95 g Icing Sugar / Powdered Sugar
  3. 30 g Ground Almonds
  4. 55 g Whole Eggs
  5. 55 g Cornstarch
  6. 185 g Plain Flour / All Purpose Flour
  7. 1 g Salt
  8. 10 Cloves
  9. 1 Cinnamon stick
  10. Peel of 1 Lemon
  11. Peel 1/2 Orange
  12. 1 Vanilla Pod (cut in half lengthways)
  13. 1250 ml Water
  14. 320 g Caster Sugar
  15. 2 Pears
  16. 150 g Unsalted Butter, Soft
  17. 150 g Icing Sugar / Powdered Sugar
  18. 110 g Whole Eggs
  19. 1 tsp Vanilla Bean Paste
  20. 18 g Cornstarch
  21. 150 g Ground Almonds
  22. 0.50 tsp Almond Extract (optional)
  23. Stand mixer
  24. 9-inch fluted tart tin

Instructions

  1. Beat the cold butter and icing sugar for 2-3 minutes or until smooth on a medium speed. Scrape down the bowl as needed.
  2. Add in the eggs and beat again for 30 seconds. Don’t worry if it doesn’t quite incorporate.
  3. In a separate bowl, sift together the remaining dry ingredients and then tip these into the mixer. Mix on low speed until a dough forms.
  4. Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 3 hours
  5. Once chilled, lightly flour the work surface and roll the dough out, to about 2-4mm thick. Carefully lift it into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough. Place the pastry in the freezer.
  6. Add all the ingredients to a large saucepan except the pears. Place it on a medium heat.
  7. Meanwhile, peel the pears, and use a melon baller to core them from the bottom. Leave the stem on.
  8. By now, the pan should be steaming. Give the mixture a stir to ensure the sugar has dissolved, and then carefully drop in the pears. Poach these at a gentle simmer for 50 minutes.
  9. Once cooked, remove them from the pan and set them aside on a plate to cool slightly.
  10. Keep the remaining liquid, and simmer it on a low boil for 8-10 minutes or until it is a slightly thicker, sugar syrup-like consistency. Set this to one side.
  11. Preheat your oven to 175C/355F non fan assisted.
  12. Into the bowl of a stand mixer, add the soft butter and icing sugar. Beat for 1-2 minutes, or until smooth.
  13. Add in the eggs, vanilla (and almond extract if you want to use it) and beat again for 30 seconds just to combine. It might not fully incorporate but that’s fine.
  14. Tip in the remaining dry ingredients and beat for 30 seconds to form a paste.
  15. Remove the pastry case from the freezer and scoop the almond cream into the shell. Spread it out into an even layer.
  16. Cut the cooled pears in half, then slice them horizontally to create thin even slices. Slide a knife underneath the sliced pears and carefully place them on top of the almond cream.
  17. Fill in any gaps with a sprinkling of flaked almonds.
  18. Bake the tart for 35 minutes or until golden brown on top.
  19. Remove it from the oven, and immediately brush the leftover poached pear syrup on the top of the tart with a pastry brush. Allow it to cool for 30 minutes then serve.