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French Pear Tart

Welcome back! 
Today, we have another delicious fruity tart, this time with pear! This tart uses a frangipane for the filling, which is an almond custard that's sweet and nutty. It's used notably in king cake, eaten during Epiphany and Mardi Gras. This specific tart is also known as tarte bourdaloue, named after the cafe where it was first made, likely with this iconic design.

French Pear Tart


Makes a 10" tart

Ingredients:

  • 1 pie crust (you can also use an almond flour crust)
  • 1/2 cup butter, softened
  • 60 grams (1/2 cup) confectioner's sugar
  • 2 eggs
  • 1 cup (110 grams) almond flour
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 3 Bartlett or Anjou Pear, ripe but still firm
  • Juice from 1 lemon

Directions:

  1. Bake your pie crust at 375° for 20 minutes with pie weights.
  2. In a bowl, use an electric mixer to mix the butter and sugar together.
  3. Crack in one egg at a time and mix.
  4. Add in the vanilla extract and rum and mix.
  5. Add in the almond flour and flour. Once this is fully incorporated, your filling is done.

  6. Peel the pear and remove the core. Slice these into thin slices.
  7. Soak the pear slices in the lemon juice (to prevent darkening).
  8. At this point, the pie should be cooled. Put the filling onto the crust.

  9. Arrange the pear on top.

  10. Bake the whole thing now at 375° for about 35 minutes.
  11. You can sprinkle some powdered sugar on top for decoration.

Having firm pear is important because once baked, it'll have the right consistency: a little soft but not mushy. An almond flour crust would work well with this because the filling is already almond-flavored. The almond flavor also pairs well with the pear, which, when infused with the lemon, has a nice sweet-sour taste. Overall, it's a great combination!

-Chefpo
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