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    You are in: Home / Recipes / Crustless Pear and Almond Tart Recipe
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    Crustless Pear and Almond Tart

    Crustless Pear and Almond Tart. Photo by Elisa72

    1/1 Photo of Crustless Pear and Almond Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Geema's Note:

    This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.

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    Ingredients:

    Yield:

    tart

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Butter a 9 inch baking dish or tart pan.
    3. 3
      In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
    4. 4
      Be careful not to process too long or it will turn into almond butter!
    5. 5
      Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
    6. 6
      In another medium bowl, whisk the eggs until frothy.
    7. 7
      Whisk in the milk and melted butter until well blended.
    8. 8
      Add the egg mixture to the almonds and stir to blend well.
    9. 9
      Pour the batter into the prepared dish and spread to form an even layer.
    10. 10
      Peel, quarter and core the pears.
    11. 11
      cut each pear quarter into crossways slices, keeping the slices assembled as you go.
    12. 12
      Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
    13. 13
      Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
    14. 14
      Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
    15. 15
      Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
    16. 16
      Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
    17. 17
      Let the tart cool on a rack.
    18. 18
      You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

    Ratings & Reviews:

    • on June 19, 2003

      55

      I put this tart together in a jiffy (I did purchase the almonds already ground). It baked while dinner cooked. The batter cooked up around the pears, and made a very attractive tart. It's not too sweet, and the delicate flavor of the baked pears was wonderful. I served it warm with a small amount of vanilla ice cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2006

      45

      This was good, but not great. That said, it's easy to prepare and looks terrific.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2003

      45

      I made this with a few adaptations and it was super easy and very good! I used a cup of pre-ground almonds instead of grinding my own. To make it gluten-free, I substituted cornstarch for the flour (this could be done with potato starch which would make it kosher for passover). I used halved Italian prune plums instead of the pears. I will try it next with other fruits! This will enter the regular rotation for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Crustless Pear and Almond Tart

    Serving Size: 1 (1035 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2602.2
     
    Calories from Fat 1461
    56%
    Total Fat 162.4 g
    249%
    Saturated Fat 48.1 g
    240%
    Cholesterol 584.1 mg
    194%
    Sodium 925.3 mg
    38%
    Total Carbohydrate 255.0 g
    85%
    Dietary Fiber 32.9 g
    131%
    Sugars 169.6 g
    678%
    Protein 60.8 g
    121%

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