Recipe of Favorite Pear and almond tart

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Before you jump to Pear and almond tart recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is today a lot more popular than in the past and rightfully so. Poor diet is a leading factor in health problems such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. In all likelihood, most people assume that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.

The first change you need to make is to pay more attention to what you purchase when you shop for food since it is likely that you tend to pick up many of the things without thinking. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before purchasing? A great healthy alternative can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. If this is not to your liking on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let's go back to pear and almond tart recipe. You can have pear and almond tart using 17 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Pear and almond tart:

1. Prepare of for the pastry.
2. Get 200 g of x plain flour.
3. Provide 100 g of x unsalted butter.
4. You need 85 g of x icing sugar.
5. Take 1 of x egg.
6. Prepare of for the frangipane / almond sponge.
7. Take 250 g of x ground almonds.
8. Use 185 g of x caster sugar.
9. Take 185 g of x softened butter.
10. Use 4 of x eggs.
11. Prepare of for the poached pears.
12. You need 6 of x medium pears (preferably unripened).
13. Get 1 of x L water.
14. Take 500 g of x caster sugar.
15. Take of star anise - cinnamon stick - cloves - lemon and orange peel.
16. Use of for the glaze.
17. Use of apricot jam.

Instructions to make Pear and almond tart:

1. Cream the butter and icing sugar in a food processor for a minute or 2 then add the egg and continue to mix until combined..
2. Add the flour and process until it just comes together, don't let it mix for longer than necessary. Turn out onto a floured work surface and work with your hands to flat disc then wrap in cling film and refrigerate for at least 1 hour before rolling..
3. Bring your stock syrup mixture to a boil and let it simmer while you peel the pears, to keep them from browning keep them submerged in cold water. Simmer the pears until they are soft enough to cut easily with a spoon but not mushy and falling apart, let them cool fully in the fridge while you make the frangipane. When fully cooled quarter and de-core the pears..
4. Combine the butter and sugar in a stand mixer and with the paddle or K beater beat until pale and fluffy. Use a spatula to scrape down the sides if necessary. Then add the eggs 1 by 1 and mix each one into the mixture before adding the next egg, I cracked mine into a jug to avoid the risk of adding egg shell to the sponge..
5. When the eggs are added the mixture will not look good as the butter and cold eggs separate but once the almond is added and mixed for a minute the sponge is ready, leave to rest while you roll the pastry..
6. On a well floured work surface roll the pastry to a round disc approx 3-4mm thickness, starting with a round disc helps to achieve this. I used a 26cm or 10 inch pastry case with a disc of baking parchment in the bottom to aid removing later..
7. Use a knife to trim around the tart case leaving a few inches to allow an overlap, use the rolling pin pick up the pastry then using the rolling pin once more to ease the pastry into the tart case..
8. Gently press the pastry into the corners so that the entire case is in contact with the pastry, then roll the rolling pin over the top to cut off the over lap. Use your fingers now to raise the pastry to about 1/2 cm over the top lip..
9. Prick the pastry base with a fork to prevent it rising while baking, then scrunch up a large disc of baking parchment and fill this with baking beans or dry rice to then blind bake at 170c for 10-15 minutes.
10. Take out from the oven then remove the baking beans, to bake the base of the tart enough place back in the over for another 10 minutes then brush with warmed up apricot jam..
11. Spoon the frangipane into the tart case but not to the very top as it sill rise a little while baking, now press the pear quarters presentation side up onto the frangipane. Squish them down a little so they just protrude slightly..
12. Any unused pear quarters can be stored in a sterilised jar with the soup and will keep for weeks. Bake the tart at 160c for 30 minutes or until the almond sponge is just set and not wobbly. To remove the tart from the case, let it cool for 5 - 10 minutes then using an upturned bowl ease the sides of the tart case down..
13. Another brushing of apricot jam will give a lovely shine, you can portion and serve immediately or chill and re-heat. This tart is lovely with ice cream, custard or double cream.

Easily converted to gluten free you'll be amazed at how good it is. This pear, blueberry, and almond frangipane tart. Buttery, flaky, sweet pie crust, topped with an almond cream, topped with blueberries and pears - like. This was the best Pear Tart ever! I increased the filling ingredients and baked in a deeper tart pan.

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