The Normandy Pear Tart Recipe This almond cream-filled fruit tart is a signature dish of Normandy, France, where they grow wonderful pears.
9–10in (23–25cm) tart pan food processor with blade attachment
1 1⁄3 cups all-purpose flour, plus extra
3 large egg yolks
1⁄4 cup sugar
pinch of salt
5 tbsp unsalted butter, plus extra
1⁄2 tsp pure vanilla extract
For the almond cream:
1 cup whole blanched almonds
9 tbsp unsalted butter
1⁄2 cup sugar
1 egg, plus 1 egg yolk
1 tbsp Kirsch
2 tbsp all-purpose flour, sifted
For the pears:
3–4 ripe pears
juice of 1 lemon
For the glaze:
1⁄3 cup apricot jam
2–3 tbsp Kirsch or water
1 To make the pastry, sift the flour on to a work surface. Make a well in the center.
2 Add the egg yolks, sugar, and salt to the well. Using a rolling pin, pound the butter.
3 Add the butter and vanilla. Using your fingertips, work the ingredients until mixed.
4 Work the flour into the other ingredients until crumbs form. If dry, add a little water.
5 Flour a work surface, then knead the dough for 1–2 minutes. Wrap and chill for 30 minutes.
6 Grease the pan. On a floured surface, roll the dough to a round, 2in (5cm) larger than the pan.
7 Roll the dough around the rolling pin, then unroll it over the pan and use to line the case.
8 Prick the bottom with a fork. Chill for at least 15 minutes, until firm.
9 Preheat the oven to 400°F (200°C). Grind the almonds to a “flour” in the food processor.
10 With an electric hand mixer, beat the butter and sugar for 2–3 minutes until fluffy.
11 Gradually add the eggs, beating well after each addition.
12 Add the Kirsch, then gently stir in the almonds and flour until well blended.
13 Peel and core the pears, cut into neat wedges, and toss with the lemon juice.
14 Spoon the almond cream into the pastry shell, and spread evenly with a palette knife.
15 Place the pears in a spiral pattern. Set the pan on a baking sheet. Bake for 12–15 minutes.
16 Reduce the heat to 350°F (180°C), and bake for 25–30 minutes, until the almond cream sets.
17 Make a glaze by melting the jam with the Kirsch and working it through a sieve.
18 Cool and unmold the tart, then brush with the glaze. Serve at room temperature. STORE Best eaten the same day but can be kept up to 2 days in an airtight container.
|Normandy Pear Tart Recipe|