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five pear tarts

Fresh Pear Almond Cream Tarts

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: French
Ingredients Method

Ingredients
  

Rich Pastry Tart
  • 1 1/2 cups all-purpose flour or gluten free flour
  • 1/2 teaspoon salt
  • 1/2 cup butter cold
  • 1 egg
  • 1-2 tablespoons milk or milk alternative
Almond Cream Filling
  • 3/4 cup almond flour
  • 3/4 cup powdered sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon flour
  • 3/4 cup butter room temperature
  • 1 teaspoon vanilla
  • 1 egg
  • 1-2 Asian pears sliced

Method
 

Rich Tart Pastry Crust
  1. Stir together the flour and butter. Cut cold butter into the flour until mixture resembles coarse crumbs. Make a well in the center of the mixture and add one egg and one tablespoon milk. Slowly stir mixture together until it forms a call. If necessary, add the additional tablespoon of milk. Divide the dough into four parts for individual shells or don't divide it for a 9" tart shell. Roll out the dough and press into tart shells. Prick the dough with a fork and-or use pie beads to keep the shells from bubbling and shrinking. Bake at 350 F for 30 minutes.
Almond Cream
  1. In a small bowl, sift together dry ingredients. In a stand mixer, or hand mixer, cream together butter and vanilla until soft and fluffy, then incorporate the dry ingredients. Add the egg and mix until smooth.
Assembling the Fresh Pear Almond Cream Tarts
  1. When the shells are done baking (should be still be light in color), remove from the oven and fill with the almond cream. Arrange peeled and thinly sliced Asian pear slices on top. Bake at 325 F for 35-40 minutes or until the crust and filling are golden brown. Dust with powdered sugar and serve!