There are certain staple recipes every home baker should have in their repertoire: a rich chocolate cake good for any occasion, a go-to cookie for cravings and fund raisers, a tarte tartin for those extravagant dinner parties. Undoubtedly, a pear tart must be included in this list. While is may look intimidating this pear tart recipe is simple! Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The entire thing is then brushed with a bit of apricot jam or honey glaze. The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. Perfect for out-of-town guests or finishing a family meal.
1 butter crust (pâte brisée) recipe 1/3 cup almond paste (not marzipan) 2 teaspoons sugar 2 tablespoons unsalted butter 1 tablespoon flour 1 egg Pinch kosher salt 1/2 teaspoon almond extract 3 large Bosc pears Lemon juice
For the glaze:
1/4 cup apricot jam 1/2 teaspoon vanilla extract Piece lemon peel 2 tablespoons Reisling or water
Put the crust in the freezer to chill for a half hour. Don’t fret if there are a few little chunks of almond paste. Also, don’t worry if it seems like you didn’t make enough as the frangipane will rise during baking.
