Wine Glazed Pear Tart with Frangipane Style Filling
There are certain recipes I have to say are comfort food style recipes and tarts and pies have to be on the list. Add a glass of wine to compliment a nice slice of this nutty sweet pear tart brushed with a wine glaze and my country kitchen is singing.
This pear tart may take a few steps but it’s actually quite easy and you’ll thank me once you try it. Not only is it a complimentary dessert to a nice meal but it’s visually easy on the eyes, delicious in every bite and one that gives me that cooked with love feeling.
This pear tart is one where I don’t mind making a mess on the counter; the ingredients look like they are meant to be there. Just pour yourself a glass of wine and make the crust to refrigerate for 30 minutes while you prep the other steps.
Slicing the pairs horizontally allows the flavours to mingle together nicely, the filling to fill the gaps and the look of the finished tart to look rustic and beautiful.
Pear Tart – Flavour
This pear tart has a heavenly nutty sweet taste brushed with a wine apricot glaze to bring the fruit and nut flavours together for the perfect unison.
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- Crust...
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 ¼ sticks cold salted butter, cut into ¼ inch cubes
- 1 large egg yolk (keep egg white for filling)
- Filling...
- 1 cup blanched almonds (you can also use almond flour, if you prefer)
- ½ cup bakers sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- ¾ stick salted butter
- 2 tablespoons fresh lemon juice
- 3 ripe pears, preferably a firmer one such as Anjou or Bosc
- Glaze...
- ½ cup apricot jam or honey
- 2 tablespoons sweet white wine
- Crust: Place flour and sugar in a food processor and pulse until well-combined.
- Add pieces of cold butter and pulse until crumbles around the size of small peas begin to form.
- Add egg and blend until dough forms.
- Press dough into a 10-inch fluted tart pan.
- Use a fork to prick dough, only pricking the bottom of the crust and not the sides.
- Freeze crust in tart pan for at least 30 minutes or until the dough is firm to touch.
- While dough is in the freezer, preheat oven to 375F.
- Remove tart crust from freezer.
- Press buttered foil onto tart shell and then place on a baking sheet.
- Bake 25 minutes. Remove the foil.
- Return to the oven until light golden, around 5 minutes.
- Remove from oven and cool on a wire rack.
- Filling: Reduce oven heat to 350F.
- Put almonds and sugar in a food processor and process until almonds are finely ground (skip this step if using almond flour).
- Add eggs and vanilla extract and process until a smooth paste forms, then add butter and process again until the butter has completely blended with the almond paste.
- Spread almond filling evenly into semi-cooled, baked tart crust.
- Peel and halve pears, core them, and then slice into ⅛-¼ inch slices, keeping the slices together so the shape of the pear halves remain.
- Slightly fan out the pear slices and then brush with lemon juice.
- Carefully lift pears from cutting board using a knife and then place onto tart filling.
- Slice remaining pears and place on tart.
- Bake 45 to 50 minutes or until the filling is set and the pears are golden.
- Glaze: Combine apricot preserves and sweet white wine in a small bowl.
- Brush glaze over pears as soon as the tart is removed from the oven.
- Cool on a wire cooling rack until completely cool.
- Slice and serve with softly-whipped cream (wine-spiked, if you like!). Eat. Enjoy!
