Almond Pear Tart with Spiced Wine Syrup
- 9-inch/23 cm tart pan with removable bottom
- Rolling Pin
- Mixing bowls
- Medium saucepan
- Wire rack
- Fine-mesh sieve
INGREDIENTS
- 3 pears, ripe but firm
- 2 cups/500 milliliters dry white wine
- 3/4 cup/150 grams granulated sugar
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- Zest of 1 lemon
Crust:
- 1 cup/140 grams all-purpose flour
- 1/3 cup/50 grams powdered sugar
- 3.5 ounces/100 grams unsalted butter, cold and cut into cubes
- 1 large egg yolk
Almond filling:
- 3.5 ounces/100 grams unsalted butter, at room temperature
- 2/3 cup/100 grams powdered sugar
- 1 cup/100 grams almond flour
- 1 large egg yolk
- 1/4 cup/30 grams cornstarch
- 2 tablespoons almond liqueur or Rosetta
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and powdered sugar. Add the cold butter and mix on low speed until the mixture resembles coarse crumbs. Add the egg yolk and mix just until the dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
- On a lightly floured surface, roll the dough into a thin, even sheet. Gently transfer it to a greased 9-inch/23 cm tart pan with a removable bottom, pressing it into the edges. Trim any overhang. Freeze the crust until firm, at least 30 minutes.
- While the crust chills, prepare the pears. In a medium saucepan, combine the wine, sugar, cinnamon stick, vanilla, and lemon zest. Bring to a simmer over medium heat. Peel the pears, halve them, and core them. Gently lower the pears into the simmering syrup and cook for 20 minutes, or until tender but not mushy. Transfer the pears to a plate and let cool. Reserve the poaching syrup.
- In a mixing bowl, whisk together the butter, powdered sugar, almond flour, egg yolk, cornstarch, and almond liqueur until smooth and creamy. Set aside.
- Heat the oven to 340°F/170°C.
- Prick the bottom of the frozen crust all over with a fork. Bake for 15 minutes, or until lightly golden. Transfer to a wire rack and let cool slightly.
- Spread the almond cream evenly into the crust using an offset spatula. Slice the poached pears thinly and fan them out on top of the cream. Spoon a few tablespoons of the reserved syrup over the pears.
- Reduce the oven temperature to 320°F/160°C. Return the tart to the oven and bake for 20 minutes, or until the almond cream is set and golden. Let the tart cool completely. Just before serving, dust with powdered sugar.
FAQ
How can I make the almond pear tart gluten-free?
Substitute the all-purpose flour in the crust with a gluten-free flour blend that includes xanthan gum or a binding agent. Almond flour alone won’t work for the crust structure, so a commercial 1:1 gluten-free baking mix is the best option. Also, ensure the cornstarch and other ingredients you use are certified gluten-free to avoid cross-contamination. The almond filling and poached pears don’t require changes. You may need to chill the dough longer or roll it between parchment to prevent sticking, as gluten-free dough is more fragile.
Can I use canned pears instead of poached ones?
Sure, but expect a slightly different texture and flavor. Canned pears are already cooked and often packed in syrup, so they won’t have the same subtle spiced-wine depth as homemade poached pears. If using them, drain thoroughly and pat dry to avoid excess moisture seeping into the almond cream. You can still glaze the tart with a bit of the reserved syrup after baking for a glossy finish, but the result will be simpler than with freshly poached fruit.
What can I substitute for almond liqueur with?
You can use 1/2 teaspoon of almond extract instead. Keep in mind almond extract is more concentrated, so use it sparingly. Another option is to skip the liqueur altogether if you’re avoiding alcohol; the almond flour already contributes plenty of nutty flavor. You could also try hazelnut liqueur or even a splash of brandy for a different twist. The goal is to complement the almond pear tart’s rich cream and fruit with a subtle aromatic boost.
Do I need to blind bake the tart crust?
Yes, blind baking is essential for an almond pear tart. It ensures that the crust sets properly and doesn’t become soggy once filled with almond cream and fruit. Pricking the dough with a fork prevents puffing, and chilling before baking helps hold its shape. Bake the crust until lightly golden, then let it cool before adding the almond cream. This step keeps the layers distinct and gives the tart a crisp, buttery base that complements the soft filling and poached pears.
How can I make the almond pear tart dairy-free?
Substitute the butter in both the crust and the almond cream with a high-fat plant-based alternative, such as vegan butter or margarine. Look for versions without added water to avoid altering the dough consistency. Make sure your pastry stays cold to maintain structure. The rest of the recipe—including the almond flour, cornstarch, and egg yolks—requires no changes.
Can I make the almond pear tart ahead of time?
The almond pear tart is an excellent make-ahead dessert. You can prepare and refrigerate the dough up to two days in advance, or freeze it for longer. The poached pears can be stored in their syrup in the fridge for 2–3 days. Once the tart is fully assembled and baked, it keeps well for up to 24 hours at room temperature or 2–3 days refrigerated. For best texture, let it return to room temperature before serving. Dust with powdered sugar just before presentation to keep it looking fresh.
How do I prevent the almond cream from curdling?
Make sure all ingredients—especially the butter and egg yolk—are at room temperature before mixing. Cream the butter and sugar thoroughly before adding the yolk, and mix just until smooth after incorporating dry ingredients. Avoid overmixing, which can break the emulsion. During baking, use moderate heat (no higher than 340°F/170°C) to gently set the cream. Curdling can also happen if the filling is exposed to excessive liquid from the pears, so drain and dry them well before assembling the tart.
What type of pear works best in almond pear tart?
Ripe pears that hold their shape during poaching and baking. Bosc and Anjou are ideal choices—they’re flavorful, easy to core, and retain a pleasant texture when cooked. Avoid very soft or overripe pears like Bartlett, which tend to collapse and release too much juice. If you want the pears to absorb more of the wine syrup flavor, slightly underripe fruit works well, as it softens during poaching while staying intact. The firmer the pear, the better it will slice and layer attractively over the almond cream.
Can I freeze this almond pear tart?
You can freeze almond pear tart, but for best results, do so before baking. Assemble the crust with the almond cream and poached pears, then freeze the whole tart pan wrapped tightly in plastic wrap and foil. When ready to bake, do not thaw—instead, bake directly from frozen, adding 5–10 minutes to the baking time. Freezing after baking is also possible, but the texture may become softer, especially in the almond filling. If freezing leftovers, cool completely, wrap tightly, and freeze for up to one month.
