Caramelized Pear & Almond Tart
Indulge in the exquisite flavors of our Caramelized Pear & Almond Tart, a delightful dessert that showcases juicy, sweet pears nestled in a buttery, flaky crust. The caramelization process creates an irresistible syrup that enhances the natural sweetness of the pears while the toasted almonds add a satisfying crunch. Perfect for gatherings, this elegant tart is sure to impress your guests and can be served warm or at room temperature, making it a versatile addition to any meal. Share this delectable treat at your next dinner party or enjoy it as a special family dessert.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (measured)
granulated sugar
1/3 cup (measured)
salt
1/4 teaspoon (measured)
Crisco all-vegetable shortening
6 tablespoons (cold and cubed)
egg
1 (lightly beaten)
vanilla extract
1 teaspoon (liquid)
medium pears
5 (about 2 lb.) (peeled, cored, and sliced)
butter
1/4 cup (unsalted)
brown sugar
2/3 cup (packed)
lemon juice
2 tablespoons (freshly squeezed)
sliced almonds
1/2 cup (toasted)
Instructions
1
Preheat the oven to 425°F (220°C).
2
Lightly grease a 9-inch tart pan with removable sides and set aside.
3
In a food processor, combine the flour, granulated sugar, and salt. Pulse briefly to mix.
4
Add the cold shortening and pulse in quick on/off bursts until the mixture resembles coarse meal.
5
In a small bowl, whisk together the egg and vanilla extract, then add to the flour mixture. Pulse just until moist clumps form.
6
Gather the dough into a ball, then press it into the bottom and up the sides of the prepared tart pan. Make sure it’s even. Refrigerate for at least 30 minutes.
7
While the crust chills, prepare the pears. Halve each pear lengthwise, remove the core with a melon baller or spoon, peel them, and slice crosswise into 1/4-inch slices. You’ll need about 5 cups of slices.
8
In a large non-stick skillet, melt the butter over medium heat. Stir in the brown sugar until dissolved and bubbly.
9
Add the pear slices and sprinkle with lemon juice. Cook gently, stirring occasionally, until the pears soften and the liquid reduces to a thick syrup and begins to caramelize, about 10-15 minutes. Be careful not to break the slices.
10
Once caramelized, remove from heat and let the pear mixture cool completely.
11
Spoon the cooled caramelized pears into the chilled tart shell, spreading them out evenly.
12
Sprinkle the toasted almonds over the top, then bake for 25 minutes at 425°F. Afterward, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the almonds are golden and the filling is bubbly.
13
Once done, remove from oven and let cool before carefully removing the sides of the tart pan. Slice and serve at room temperature or warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Caramelized Pear & Almond Tart?
It is an elegant dessert featuring juicy pears caramelized in a buttery syrup, nestled in a flaky crust and topped with toasted almonds.
How many servings does this tart provide?
This recipe makes approximately 8 servings.
What temperature should the oven be set to initially?
The oven should be preheated to 425°F (220°C) for the first stage of baking.
Does the oven temperature change during the baking process?
Yes, after the first 25 minutes at 425°F, you should reduce the temperature to 350°F (175°C) for the remainder of the baking time.
What size tart pan is recommended?
A 9-inch tart pan with removable sides is recommended for this recipe.
What are the primary ingredients for the tart crust?
The crust is made from all-purpose flour, granulated sugar, salt, cold shortening, an egg, and vanilla extract.
How should the shortening be prepared for the crust?
The shortening should be cold and cut into cubes before being pulsed into the flour mixture.
How long does the tart dough need to chill?
Once pressed into the pan, the dough should be refrigerated for at least 30 minutes.
How many pears are needed for the filling?
You will need about 5 medium pears, which equals approximately 2 pounds or 5 cups of slices.
How should the pears be sliced?
Pears should be halved lengthwise, peeled, cored, and then sliced crosswise into 1/4-inch thick slices.
What is the secret to the caramelized pear filling?
The pears are cooked in a skillet with butter, brown sugar, and lemon juice until the liquid reduces to a thick, caramelized syrup.
How long does it take to caramelize the pears?
The caramelization process typically takes between 10 to 15 minutes over medium heat.
Why is lemon juice added to the pears?
Lemon juice adds a hint of acidity to balance the sweetness and helps prevent the pears from browning too quickly during preparation.
Should the caramelized pears be hot when added to the crust?
No, you should let the pear mixture cool completely before spooning it into the chilled tart shell.
What provides the crunch in this tart?
Toasted sliced almonds are sprinkled over the top to provide a satisfying crunch.
How do I prepare the almonds?
The almonds should be sliced and toasted before being added to the tart.
How long is the total baking time?
The total baking time is roughly 50 to 55 minutes (25 minutes at 425°F and 25-30 minutes at 350°F).
How do I know when the tart is finished baking?
The tart is done when the almonds are golden brown and the filling is bubbly.
Can I serve this tart warm?
Yes, this tart is versatile and can be served warm or at room temperature.
What is the best way to remove the tart from the pan?
Wait for the tart to cool slightly, then carefully remove the outer ring of the tart pan before slicing.
Can I use a food processor for the dough?
Yes, a food processor is recommended to pulse the flour, sugar, salt, and shortening until the mixture resembles coarse meal.
What type of sugar is used in the pear filling?
Packed brown sugar is used for the pear filling to create a deep caramel flavor.
Should the butter for the filling be salted or unsalted?
The recipe specifies using 1/4 cup of unsalted butter for the filling.
Is this tart suitable for autumn gatherings?
Absolutely, the combination of pears and almonds makes it a perfect autumn dessert.
Can I substitute granulated sugar in the crust?
The recipe calls for granulated sugar to provide structure and sweetness to the pastry; substitutions may change the texture.
What should the crust texture look like before adding the egg?
The mixture should resemble coarse meal after pulsing the shortening into the dry ingredients.
Do I need to roll out the dough?
No, this recipe allows you to press the dough directly into the bottom and up the sides of the tart pan.
What tool is best for coring the pears?
A melon baller or a simple spoon works well for removing the core from halved pears.
What category of dessert does this fall into?
This recipe is categorized as a Pie or Fruit Tart.
Is the vanilla extract used in the crust or the filling?
The vanilla extract is whisked with the egg and added specifically to the crust dough.