Almond Pear Tart
- 1-30 oz can pear halves in heavy syrup, drained well
- Or 4-6 fresh pears, cored, and halved lengthwise and one lemon
- 1 sheet (1/2 of 17.03 oz box) puff pastry, thawed in the refrigerator
- 1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
- 1/3 cup sugar
- 1/2 stick (4 tablespoons) butter, room temperature
- 2 large eggs, room temperature
- 3 tablespoons all-purpose flour
- Optional: whipped cream
45 minutes to bake
Total time: 65 minutes
- Spray tart pan with bakers spray and preheat oven to 375°.
- If using canned pears: Make four length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out. If using fresh pears, make cuts in same way, tossing them in lemon water (2 tablespoons lemon juice mixed with 1/2 cup water). Drain before putting on tart.
- Roll out puff pastry on a lightly floured surface. Place in tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.
- Add Almond Paste (grated using large hole side of box grater), sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high until well combined. Add eggs one at a time, beating after each. Beat on high for 3 minutes. Mix in flour until just combined and pour batter into tart shell.
- Place pears close to edge of tart, and arrange decoratively on batter. Bake for 45 minutes or until filling is firm. Save any remaining pears for serving with cooked tart. Tent with a piece of aluminum foil if tart is browning too quickly.
- Tart is done when a toothpick inserted in filling comes out clean. Cool tart on a wire rack for 10 minutes then unmold. Serve tart warm or cold with a side of whipped cream. Refrigerate leftovers.