Prep 20 mins
Cook 45 mins
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.
- 1 1⁄4 cups whole blanched almonds (6 oz.)
- 1⁄2 cup sugar, plus
- 1 1⁄2 tablespoons sugar
- 1⁄3 cup all-purpose flour
- 1⁄8 teaspoon salt
- 2 eggs, room temperature
- 1⁄4 cup milk
- 4 tablespoons melted butter
- 1 tablespoon butter, cut into bits
- 2 large ripe bartlett pears (1 lb.) or 2 large bosc pears (1 lb.)
- Preheat the oven to 350 degrees.
- Butter a 9 inch baking dish or tart pan.
- In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
- Be careful not to process too long or it will turn into almond butter!
- Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
- In another medium bowl, whisk the eggs until frothy.
- Whisk in the milk and melted butter until well blended.
- Add the egg mixture to the almonds and stir to blend well.
- Pour the batter into the prepared dish and spread to form an even layer.
- Peel, quarter and core the pears.
- cut each pear quarter into crossways slices, keeping the slices assembled as you go.
- Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
- Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
- Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
- Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
- Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
- Let the tart cool on a rack.
- You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.
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.
This was good, but not great. That said, it's easy to prepare and looks terrific.
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.