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Pear and Almond Cream Tart with Vanilla Poached Pears Recipe

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4.1 from 6 reviews

This elegant Pear and Almond Cream Tart features tender vanilla-poached pears nestled in a rich almond frangipane, all encased in a buttery, crisp tart crust. Perfect for a sophisticated dessert, the tart combines fragrant spices with the delicate flavors of almond and pear, finished with a glossy apricot glaze and toasted almonds for a delightful texture contrast.

  • Total Time: 25 hours (including 24 hours refrigerated poaching time)
  • Yield: 2 x 20cm (8 inch) tarts

Ingredients

Vanilla Poached Pears

  • 6-7 medium pears (firm but ripe), peeled, halved and cored
  • 3 cups water
  • 1 cup granulated sugar (white or brown)
  • 2-3 tablespoons lemon juice (from one lemon)
  • 1 cup Amaretto liqueur
  • 1 vanilla bean, split or 5 tablespoons vanilla extract
  • 2 star anise
  • 1 teaspoon whole cloves (optional)
  • 1 cinnamon quill

Crust

  • 245g all purpose flour
  • 40g ground almonds (almond flour)
  • 75g powdered sugar
  • 170g cold butter, cut into cubes
  • 1 large egg

Frangipane (Almond Cream)

  • 125g unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • ¾ cup finely ground almonds (almond flour)
  • ¼ teaspoon salt
  • 2 tablespoons all purpose flour
  • Zest of 1 tangerine (optional)
  • 1 teaspoon almond extract
  • 1 tablespoon vanilla extract

Final Touch

  • Handful sliced almonds
  • 1 jar apricot jam

Instructions

  1. Poach the Pears: In a large pot, combine water and sugar and bring to a boil over high heat. Add cinnamon, cloves, vanilla, star anise, and lemon juice, stirring until sugar dissolves. Peel, halve, and core the pears, then add to the liquid. Reduce heat to low, cover, and simmer for 20-25 minutes until pears are tender but not overcooked. Remove from heat and cool pears in their liquid at room temperature. Transfer to an airtight container and refrigerate for 24 hours or up to one week.
  2. Prepare the Crust: In a food processor, pulse together flour, ground almonds, and powdered sugar until fine. Add cold butter cubes and pulse until the mixture resembles coarse sand with pea-sized butter pieces visible. Add the egg and pulse a few more times until dough forms large soft pieces. Quickly gather dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes or up to 3 days.
  3. Roll and Blind Bake the Crust: Preheat oven to 180°C. On a floured surface, roll out dough to about 3mm thick. Gently line a 20cm (8 inch) tart pan, pressing dough into corners. Prick the base with a fork, then chill for 30 minutes. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment; bake an additional 10 minutes until golden. Let crust cool completely before filling.
  4. Make the Frangipane: In a stand mixer with paddle attachment, beat softened butter and sugar on medium speed for 2 minutes. Add ground almonds and mix until combined. In a separate bowl, beat eggs, then add them one at a time on medium-low speed, blending well after each. Add flour, salt, tangerine zest, almond extract, and vanilla extract; mix on low speed until just incorporated.
  5. Assemble and Bake the Tart: Increase oven temperature to 180°C if needed. Pour frangipane into the cooled tart shell. Thinly slice the poached pears lengthwise and arrange them decoratively on top. Sprinkle sliced almonds over the tart. Cover loosely with oiled aluminum foil and bake for 45 minutes or until the frangipane has risen around the pears. Remove foil and bake for another 10 minutes to brown the top.
  6. Glaze the Tart: While baking, gently heat apricot jam and strain to remove fruit pieces. When the tart is out of the oven, generously brush the hot apricot glaze over the surface. Return tart to the oven for 2-3 minutes to allow the jam to caramelize slightly. Keep an eye to prevent burning.
  7. Cool and Serve: Allow the tart to cool to room temperature before serving. Store refrigerated and enjoy within a few days.

Notes

  • Poaching pears 24 hours in advance enhances their flavor and texture.
  • Make sure pears are firm to avoid them becoming mushy during poaching.
  • Chilling the dough properly helps achieve a flaky crust.
  • Blind baking the crust prevents sogginess from the moist frangipane and pears.
  • Use fresh almonds for best flavor and texture in the frangipane and topping.
  • The apricot jam glaze adds a beautiful shine and subtle sweetness to the tart.
  • Keep an eye on the tart when glazing to prevent the jam from burning.
  • Author: Monica
  • Prep Time: 1 hour 30 minutes (includes chilling and poaching pears preparation)
  • Cook Time: 1 hour 20 minutes (includes poaching, blind baking and tart baking)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/pear-and-almond-cream-tart-with-vanilla-poached-pears-recipe/