Pear Almond Tart

a delicious classic (David Lebovitz recipe)

Pears and almonds are such a great combo. And they’re even more delicious when they’re placed inside a tart! I followed David Lebovitz’s recipe and I love the way that he makes his tart crust. It’s so quick and easy!

This tart looks like it would be so difficult to make. But what I love about it is that it actually is super easy! I definitely recommend this tart for anyone to make to wow your friends with. :D

I made my own almond paste but you can definitely just buy it, since that would be easier. I made my own since it would be cheaper! haha.

Ingredients
1 9-inch tart pan
I used David Lebovitz recipe found here: https://www.davidlebovitz.com/pear-and-almond-tart-recipe/
I also used King Arthur Baking's recipe for almond paste here: https://www.kingarthurbaking.com/recipes/diy-almond-paste-recipe

Almond Paste
168 grams (1 3/4 cups) almond flour
170 grams (1.5 cups) powdered sugar
1 egg white
1/8 teaspoon salt
1 teaspoon almond extract
Poached Pears
200 grams (1 cups) sugar
2 tablespoons honey
1 quart water
1 cinnamon stick
1 tablespoon vanilla bean paste (or vanilla extract)
2 slices of lemon
Some cloves
Tart
6 tablespoons (85 grams) unsalted butter, cubed
1 tablespoon sugar
1 tablespoon canola oil
3 tablespoons water
18 teaspoon salt
Pear Almond Tart
170 grams (6 ounces) almond paste
2 teaspoon sugar
2 teaspoon flour
6 tablespoons (85 grams) unsalted butter, room temperature
1 egg and 1 egg white, room temperature
1/4 teaspoon almond extract
2 teaspoons rum

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Directions

1. Almond Paste
   -Add 168 g almond flour and 170 g powdered sugar to a food processor and give it a nice mix. Then add 1/8 tsp salt, 1 egg white, and 1 tsp almond extract. Blend until it all comes together and forms a loose ball. Then shape it into a log and wrap it in plastic wrap. Store in the refrigerator until needed. I make this the day before.

2. Poached Pears
   -I also do this step the day before. Peel 3 small-medium sized pears. Arrange them in your tart pan to see and guesstimate if they will all fit on top of the tart. Cut your pears in half lengthwise. Trim the ends off and then use a tablespoon to remove the core.
   -Add 200 g sugar, 1 quart water, and 2 tbs honey to a pot. Heat on medium-high until the sugar is dissolved and the liquid is warm. Then add 2 lemon slices, 1 cinnamon stick, 1 tbs vanilla bean paste, and some cloves. Add all of the pear halves into the liquid. Then cover with a round parchment paper with a vent hole in the center to keep the pears submerged. Keep the liquid at a low boil and simmer for around 20-25 minutes until the pears become soft and easily pierced with a knife. Let everything cool to room temperature and store your pears along with the poaching liquid in a container in the refrigerator until needed.

3. Tart Shell
   -Preheat your oven to 410 degrees F.
   -Add 6 tbs unsalted butter to a heat-proof bowl. Cover the butter with 1 tbs sugar, 1 tbs neutral oil, 3 tbs water, and 1/8 tsp salt.
   -Place the bowl in your heated oven for 15 minutes, until your butter is bubbling and starting to brown around the edges.
   -While still hot, carefully dump 160 g flour to the butter mixture. Mix with a spatula until it all comes together and dump everything in your tart pan. Save a small dime-sized piece of the dough. Use the spatula to spread the dough around the pan and when it becomes cool enough to handle, use your hands to spread the dough evenly throughout the pan and up the edges. I like to use a fork to press the edges. Prick the bottom of the dough thoroughly.
   -Bake your tart shell now at a lower temperature of 375 degrees F for around 15 minutes until the shell becomes golden brown. I prefer to place a baking tray on the rack under the tart pan to catch any stray oil drips.
   -Take your tart shell out of the oven and use the reserved dough to patch any cracks that may have formed.

4. Frangipane
   -Add 170 g almond paste, 2 tsp flour, and 2 tsp sugar to a bowl. Mix everything together. Then add 6 tablespoon unsalted butter and mix until smooth. Add 1 egg, 1 egg white, 1/4 tsp almond extract, and 2 tsp rum and mix until combined and smooth.

5. Assembly
   -Preheat your oven to 375 degrees F.
   -Take your pears out of the poaching liquid and pat them dry.
   -Then place all of the frangipane into your baked tart shell and smoothen the top.
   -Make thin slices into your pear halved and neatly arrange them onto your tart keeping the slices together. Fan the pear slices for a prettier presentation.
   -Bake your tart for 40-45 minutes until the almond filling is browned and puffed. I still keep a tray on the bottom rack to catch any oil drips.
   -Once baked, let the tart cool slightly and then remove from the pan. Sprinkle with powdered sugar and enjoy! I actually prefer the tart cold after a day or two. I feel like the pear flavors have time to meld throughout the tart.

Doesn’t it look like a sand dollar?