Pear Almond Tart
I started making dough with my hands when I started making pies and tarts. At one point, I switched to a Cuisinart because it was efficient, but rolling out the dough was not easy. Emily pointed me in the direction of a crust she had been using, which is essentially what I used to do: use the hand. I am never returning to the Cuisinart.
We had a dinner party with a French twist, so something with pears seemed appropriate. This recipe is delicious. I made the crust above and pre-baked the shell. The key is slicing the pears. Otherwise, it is quite easy.
- pre-baked tart shell
- 8 bosc pears, peeled and thinly sliced all the way through and then fanned out
- 1/2 cup white sugar
- 3 large eggs
- 7 ounces heavy cream
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 tbsp. all-purpose flour
Preheat oven to 375. Layer the pears in the tart. Whip together the sugar, eggs, cream, vanilla and almond extract, and flour. Pour into the tart until just filled. Bake for 30 minutes or until browned. Let cool and serve with whipped cream or perhaps a little confectioner sugar sprinkled over the top.