Tuesday, February 11, 2020

Poached Pear & Almond Tart

We have wanted to make a Poached Pear Tart for a very long time. We finally made one a couple of weeks ago following the recipe for Poached Pear & Almond Tart in The Perfect Pie.
It was delicious and worth the effort. This one is a project and takes a lot of time. First we poached the pears:
Four pears, halved & cored, and nestled in an entire bottle of white wine plus sugar, lemon zest, cinnamon stick, peppercorns, cloves, and vanilla bean. The pears only simmer for about 10 minutes, but then they rest/cool for about an hour.
The crust is Classic Tart Dough and is made in the food processor. We love making dough in the food processor. The dough chills for at least an hour before you roll it, chill it for another 10 minutes, put it in the tart pan, and freeze it for 30 minutes. Then you line it with foil, fill with pie weights, and bake until golden brown (about 30 minutes). After that, let it cool for an hour.
The filling is also made in the food processor. Almonds, sugar, egg, almond & vanilla extracts, plus butter.
 Evenly spread the filling in the cooled tart shell:
 Carefully and gently slice & nestle the pears in the filling:
Bake about 45 minutes.
It's such a pretty dessert, even if your pears are a little off-center!
It smelled so yummy! Surprisingly, we didn't mangle the first couple of slices:
The crust is delicious. The filling is yummy. The pears are soft and boozy. We could definitely taste the wine.
This is a Make Again Dessert, but only when we have extra time because there are a lot of steps and it's time consuming. Good thing it's worth the time & effort!

Recipe here: Poached Pear & Almond Tart
Crust Recipe here.

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