French Almond Cream & Pear Tart

Updated at: Thu, 17 Aug 2023 13:02:37 GMT

Step 1

A day before, start the Amaretto Poached pears. Click HERE for recipe & instructions.

Step 2

The day you want to make the tart, make the French Almond Cream Filling. Click HERE for recipe & instructions. Refrigerate until ready to use.

Step 3

With the tart ring, cut out the circle from the puff pastry sheet. For 2 tarts, make this with both sheets of puff pastry.

Step 4

On a well-floured work surface, roll it out to make the circle 2 inches bigger than you started with. Poke it with a fork all around, to prevent it from puffing up in the oven. Transfer the rolled out puff pastry into the tart mold, press it against the form and trim the edges like shown below. Place in freezer for about 10 minutes. Preheat oven to 350F, with the rack in the middle.

Step 5

Remove the tart from the freezer and bake until the tart is slightly golden about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. Once out of the oven, allow it to completely cool. Fill each tart with 1/2 of the Almond Cream Mixture. Place in the freezer for 5 minutes. Meanwhile, work on your pears.

Step 6

Remove pears from the poaching liquid and slice them any way you would like. Get the tart from the freezer and arrange about 2-3 cut up pears on top of the Almond Cream mixture.

Step 7

Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart.

Step 8

Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 minutes, then remove the foil and bake for another 10 minutes allowing the top to brown up slightly.

Step 9

Once the tart is baked allow it to completely cool on the rack. To finish it off with the glaze, take 2-3 tablespoons of apricot jam, heat it until liquid then apply it generously to the top of the tart with a brush. If your jam has chunks of fruit in it, pass it through a sieve before using it to apply to the top of the tart.

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