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Pear Almond Tart

 
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This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Yield

12

servings

Prep

40

min

Cook

60

min

Ready

100

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

pastry
1 ½ cups unbleached all-purpose flour
2 tablespoons sugar
1 pinch salt
*
1 pinch cloves
ground
*
½ teaspoon lemon zest
grated
¼ pound butter
1 each egg yolks
*
5 tablespoons water
ice cold
1 x butter
softened
*
glaze
½ cup apricot preserves (jam)
*
2 tablespoons dark rum
filling
½ cup almonds
finely ground
½ cup sugar
1 tablespoon all-purpose flour
9 each pears
firm, ripe, (preferably anjou), peeled, halved lengthwise, and cored

Directions

To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix.

Add butter and cut into small pieces; process just until mixture resembles coarse meal.

Add egg yolk; process just until blended. With processor running, quickly add ice water.

Process several seconds until pastry forms ball.

Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour.

Butter a 10-inch quiche pan with a removable bottom.

Roll pastry out slightly larger than pan.

Carefully lift pastry to pan and gently press against bottom and sides.

Trim edges; prick bottom and sides with fork.

Chill for ½ hour.

Line pastry-filled pan with a circle of foil, pressing it gently against pastry.

Fill liner with uncooked rice or dried beans to weight.

Bake in preheated 375 degree F oven 15 minutes.

Lift out liner with rice or beans (save for future pastry baking).

Bake crust 5 minutes longer; cool on rack.

To make glaze, heat preserves and rum over low heat, stirring.

Strain, brush tart shell with 2 tablespoons glaze.

Reserve remainder.

To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell.

Slice 12 pear halves crosswise. Do not separate the slices.

Place sliced halves in circle over almond mixture in shell.

Chop remaining pear halves, use to fill spaces between sliced pears.

Bake in preheated 375 degree F oven 40 minutes.

Remove from oven, brush with remaining warm glaze.

Serve at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 27533% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 56mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 20%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 10%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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