Pear Tart


4 ounces unblanched almonds
1/4 cup sugar
2 tablespoons flour
1 tablespoon unsalted butter
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1 puff pastry round (10" to 12"), chilled and pricked all over with a fork
5 barely-ripe pears, peeled and halved
1 1/2 cups apricot preserves, heated and sieved
unsalted pistachios chopped, for garnish


Preheat oven to 400 degrees.
In a food processor, combine almonds, sugar, flour, butter, lemon zest, vanilla and egg yolks; process to a coarse, granular texture. On a heavy parchment-lined baking sheet, spread almond mixture evenly over pastry circle. Using a melon baller, core pears. Slice 8 to 9 of the pears halves very thin horizontally, holding them to maintain their shape. Carefully lift and transfer halves to top of tart, arranging them to fit in a star pattern, narrow ends pointing in. Shape remaining pear half to fit in center of tart; score top, but do not slice through.
Bake tart 40 to 45 minutes, until pears are golden brown and tender. Glaze pears liberally with hot apricot preserves and sprinkle pistachios in a line down each pear half for garnish.




Anjou or Bartlett pears work well for this recipe, but use what you have.


8.0 servings


Sunday, March 7, 2010 - 2:32am



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