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Tart: Pear and Almond Tart




Source of Recipe


karin calloway


List of Ingredients




1 prepared pie crust
1/2 cup almond paste (half of an 8-ounce can)
3 ripe Bosc pears, peeled, cored and sliced
1/3 cup sugar
1 egg
2 teaspoons flour
1/4 teaspoon vanilla extract
1/4 cup buttermilk or whipping cream

---Optional Almond Crunch Topping---

1/3 cup slivered almonds
1/4 cup granulated sugar
1/3 cup crystallized ginger


Recipe



Preheat oven to 325 degrees on convection bake. Place the pie crust in a 10-inch tart pan with removable bottom and trim to fit pan. Crumble almond paste over bottom. Arrange pears decoratively on top of almond paste.

In a small bowl, combine the sugar, egg, flour, vanilla and buttermilk. Pour over tart. Prepare optional Almond Crunch Topping by combining ingredients in a food processor, pulsing several times to coarsely chop the almonds and ginger. Sprinkle over top of pears. Or, omit the topping and sprinkle with 1 tablespoon granulated sugar.

Bake tart for 45 minutes. Allow to cool 15 minutes before slicing and serving. Tart also can be refrigerated and served cold.

Makes 1 tart.