Pear Almond French Tart

I recently went to a baking class where I learned how to bake variety of tarts. My favorite out of all the ones that I learned was the pear tart since I love anything lots and lots of almonds. I was surprised to learn the filling of the tart is made of almond flour and the texture is extremely light. The chef didn't share the recipe with us but I combined a few recipes that I saw online to come up with my own version. This tart is just as good as what I learned in the class and it'll be a keeper. Dr. Sweetpea also loves this tart as much as I do.

Pear Almond Tart

(Sources for various recipes listed below) 

Basic Sweet Tart (Source: Payard Desserts Cookbook)

125 grams unsalted butter

125 grams granulated sugar

1 large egg

250 grams all purpose flour

62 grams almond flour

2.5 grams salt

6 grams cold water

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 2 minutes. Add the egg and mix until blended. Add the flour, almond flour, and salt and mix on low speed until combined. Add the water and mix until just combined. 

Transfer the dough to a work surface and shape into two disks. Wrap each disk in plastic wrap and refrigerate for at least two hours, or for up to 3 days. The dough can be frozen for up to 1 month. 

Almond Cream (Source: Bouchon Bakery Cookbook)

73 grams almond flour

7 grams all purpose flour

73 grams unsalted butter, at room temperature

73 grams powdered sugar

44 grams eggs (it was 1 egg for me) 

Sift the almond flour into a medium bowl; break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together. 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted. Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the almond mixture in 2 additions, pulsing to combine and then mixing on low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. 

Add the eggs and mix on low speed until combined, smooth and holds it's peak, about 30 seconds. 

Pear and Almond Tart recipe (adapted from Epicurious) 

Canned pears in juice

Slivered almonds

Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center. Sprinkle slivered almonds over areas that don't have pears. 

Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

(*I used a 6 inch tart pan and baked for 45 minutes)