Recipe Tip: Serve with your favorite vanilla ice cream or top with fresh whipped cream.
Pear Tart
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Directions
Item No.
101302
Item No.
101205
Ingredients
- 1 9-inch unbaked pie crust
- 1/2 cup almonds, finely chopped and toasted
- 1 1/2 Tablespoons all-purpose flour
- 1/2 cup plus 1 1/2 Tablespoons sugar
- 1 teaspoon ground cinnamon
- Lemon zest (1 lemon)
- 3 Tablespoons unsalted butter
- 2 large, firm, ripe Anjou or other pear, peeled, cored and thinly sliced
- 1/2 cup Stonewall Kitchen Lemon Pear Marmalade or Cinnamon Pear Jam, warmed
- 12 blanched whole almonds, coarsely chopped and toasted
Directions
- Preheat oven to 375° F. Form unbaked crust into a 9-inch tart pan with a removable bottom and set aside.
- In a small ungreased pan, toast 1/2 cup finely chopped almonds for 3-4 minutes, until golden brown.
- Combine almonds, flour, 1/2 cup sugar, cinnamon, lemon zest and butter in a food processor and process just until mixed and crumbly. Do not over process. Pat mixture into pie crust.
- Place pear slices in an overlapping pattern over almond mixture. Sprinkle remaining 1 1/2 Tablespoons of sugar on slices and bake in the middle of the oven until crust is golden and almond mixture begins to bubble, 30-35 minutes.
- While your tart is in the oven, take the same pan you used to toast the almonds and toast about 12 more chopped almonds for 3-5 minutes or until golden brown.
- Once fully baked, remove the tart from the oven and carefully brush with jam or marmalade. Sprinkle whole almonds over tart.
- Let the tart cool for about 10 minutes,cut into slices and serve. Tart may also be served at room temperature.
