This pear tart recipe is one of three in my pear recipes collection. This tart recipe does have an almond pastry crust - BUT if you want a shortcut, there is nothing wrong with using a pre-made crust if you are in a pinch. No need to make life harder than it already is.
I use an amaretto glaze on the top. BUT that's an option too. I will skip the amaretto glaze if my pears are super sweet. So - if your pears are bland or just not quite right, use this glaze to help out!
I do want to mention this, if you are worried that you wouldn't use a bottle of amaretto for anything else - think again! I've got tons of amaretto drink recipes and amaretto dessert recipes period - I can help you out!
There are a couple of substitution ideas listed below, if you want shortcuts, or are out of certain ingredients.
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* 1 pie crust - (directions for almond butter pastry crust at the bottom of the page)
* 5 pears, quartered, cored, peeled, and sliced
* 2/3 cup sugar, divided
* 1 Tbsp. lemon juice
* 1 - 2 Tbsp amaretto
* Preheat oven to 350 degrees F.
* Prepare the crust.
* Roll out the pastry on a floured surface and trim to fit the pan.
* Poke with fork, toothpick, tip of knife, scissors (kinda kidding on the scissors - but I have done it). Just get the pastry so it can vent.
* Bake the crust approx 7-10 mins.
* While pastry is cooking do the following:
* Slice pears thin and toss with HALF of the sugar (technically 1/6 cup) and lemon juice.
* Arrange pears over the crust (reserve 4 or 5 slices of pears for glaze) in whatever design makes the presentation you want.(You can just dump them in for a rustic-homey-tart kinda look)
* Bake until crust is brown on the edges and pears are tender, about .
Really watch this.
NOTE: Some pears are super duper ripe and they will be ready sooner, sooooooo you may want to cook the crust longer prior. But you read the recipe ahead of time because that is what your mother trained you to do, right? So this isn't a surprise at this point, is it?
Warning: This adds a lot of "sweet". So if your pairs were ripe, fair warning!
While the tart is cooking bring remaining 1/6 cup sugar, reserved pear slices, and 1/3 cup water to a boil.
* Reduce heat to maintain a steady simmer and cook until syrup thickens. (about 10 minutes)
* Take the syrup off the burner, set it aside and let it cool.
* Strain syrup if there are pear chunks floating.
* Add the amaretto (you may need to adjust the amount if your pears are ripe.) The amaretto adds a lot of sweetness . Again, my second warning. Hee Hee Hee.
Use your judgment. I have added too much amaretto and had my kids refuse to eat the tart because it was too sweet. If your pairs were kinda gross and hard to begin with - this is your answer to redeem their value.
* 1 cup flour
* 1/4 cup finely ground blanched almonds or almond flour
* 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
* 1/2 teaspoon salt
* 1/2 heaping teaspoon brown sugar
* 1 1/2 to 3 Tbsp ice water, very cold
No big deal. I didn't have one for years. And really don't let the pan stop you! This pear tart recipe will taste as good and look as pretty in any of the pans listed below. The key is not forming the dough too high:
The pastry part of this recipe was adapted from one of Oprah's magazines. Let's not mess with Oprah. IF you only have salted butter on hand....you *may* be okay. Not saying you are - but sometimes the recipe will fly and NOT taste too salty. However, IF you choose to chance it and use salted butter be aware your tart could taste a tad salty.
Yep - any pear type will work in this pear tart recipe. Be cautious with the amaretto glaze. IF your pears are very ripe the amaretto glaze is very sweet, so pull back on the sugar. Otherwise any pear type will work.
Back to the Pear Tart Recipe.
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