{"id":16900,"date":"2017-09-10T04:59:04","date_gmt":"2017-09-10T02:59:04","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16900\/"},"modified":"2022-01-15T09:50:20","modified_gmt":"2022-01-15T07:50:20","slug":"pear-and-almond-tart","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pear-and-almond-tart\/","title":{"rendered":"Pear and Almond Tart"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Pears always remind me of fall. It&#8217;s one of my favorite fruits, though it&#8217;s not so easy to have a really good pear in the right texture and sweetness. This is why I like combining pears into cakes and desserts.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This pear and almond tart combines poached sweetened pears and almond cream. It&#8217;s a French classic and great served warm with a little scoop of vanilla ice cream.<\/p>\n<div id=\"attachment_12520\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12520\" class=\"wp-image-12520\" title=\"Pear and Almond Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/02\/pear_almond_tart-s.jpg\" alt=\"Pear and Almond Tart\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-12520\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20068--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pear and Almond Tart<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>50 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For the pears:<\/h4>\n<ul>\n<li>4 large ripe pears (halved and cored)<\/li>\n<li>100 grams sugar<\/li>\n<li>200 ml. water<\/li>\n<li>1\/2 vanilla bean (split and scraped)<\/li>\n<li>juice of 1\/2 lemon<\/li>\n<li>50 ml. white wine<\/li>\n<li>Pinch ground nutmeg<\/li>\n<\/ul>\n<h4>For almond cream:<\/h4>\n<ul>\n<li>100 grams blanched almonds<\/li>\n<li>100 grams sugar<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>1 large egg<\/li>\n<li>1 large egg yolk<\/li>\n<li>2 tbsp. amaretto liqueur<\/li>\n<li>20 grams all-purpose flour<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Slices blanched almonds<\/li>\n<li>Sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is very lightly golden brown.<\/li>\n<li>Cool at room temperature.<\/li>\n<li>Pears: put a pot of water, sugar, vanilla bean, lemon juice, wine and nutmeg and heat until boiling syrup obtained.<\/li>\n<li>Add the pear halves into the syrup and cook for 20-30 minutes or until softened somewhat, but not completely soft.<\/li>\n<li>Drain the syrup and let cool completely before assembling the pie.<\/li>\n<li>Almond cream: in a food processor with a steel blade put almonds, sugar, butter, egg, egg yolk, amaretto and flour and blend until you get a thick cream.<\/li>\n<li>Spread the cream over the half-baked crust and arrange pear halves on it.<\/li>\n<li>Sprinkle with sliced \u200b\u200balmonds and bake at 170c degrees for about 20-30 minutes or until the cream is set and golden.<\/li>\n<li>Cool completely at room temperature, sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can use canned pears instead of cooking pears in order to save some time.<\/li>\n<li style=\"text-align: left\">Instead of amaretto you can use brandy or rum.<\/li>\n<li style=\"text-align: left\">Keep the tart in a closed container in the fridge for up to 5 days. Serve warm or at room temperature.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12519\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12519\" class=\"wp-image-12519\" title=\"Pear and Almond Tart\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2009\/02\/pear_almond_tart2-s.jpg\" alt=\"Pear and Almond Tart\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-12519\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Pears always remind me of fall. It&#8217;s one of my favorite fruits, though it&#8217;s not so easy to have a really good pear in the right texture and sweetness. This is why I like combining pears into cakes and desserts. This pear and almond tart combines poached sweetened pears and almond cream. It&#8217;s a French [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1999,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pear and Almond Tart | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This pear and almond tart combines poached sweetened pears and almond cream. 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