pear tart (adapted from julia child)

4 servings
4 ounces Unblanched almonds
¼ cup Sugar
2 tablespoons Flour
1 tablespoon Unsalted butter
2 teaspoons Grated lemon zest
½ teaspoon Pure vanilla extract
Egg yolks
10- or 12-inch puff pastry
  Round, chilled and pricked
  All over with a
Barely-ripe pears (such as
  Anjou or Bartlett), peeled
  And halved
1½ cup 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.

Yield: 8 servings


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