Pear Tart (Adapted From Julia Child)
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22773. Report a problem with this recipe.
Title: Pear tart (adapted from julia child)
Yield: 4 Servings
4 oz Unblanched almonds
1/4 c Sugar
2 tb Flour
1 tb Unsalted butter
2 ts Grated lemon zest
1/2 ts Pure vanilla extract
2 Egg yolks
1 10- or 12-inch puff pastry
Round, chilled and pricked
All over with a
5 Barely-ripe pears (such as
Anjou or Bartlett), peeled
1 1/2 c Apricot preserves, heated
Unsalted pistachios, chopped
Preheat oven to 400 degrees.
In a food processor combine almonds, sugar, flour, butter, lemon zest,
vanilla and egg yolks; process to a coarse, granular texture. On a
heavy parchment-lined baking sheet, spread almond mixture evenly over
pastry circle. Using a melon baller, core pears. Slice 8 to 9 of the
pears halves very thin horizontally, holding them to maintain their
shape. Carefully lift and transfer halves to top of tart, arranging
them to fit in a star pattern, narrow ends pointing in. Shape
remaining pear half to fit in center of tart; score top, but do not
Bake tart 40 to 45 minutes, until pears are golden brown and tender.
Glaze pears liberally with hot apricot preserves and sprinkle
pistachios in a line down each pear half for garnish.
Yield: 8 servings
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