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Pear and Almond Tart
“Let wine add its savor to soups, fish sauces, meat, game, and desserts;
there is a subtlety about it that is indescribable.”
~ Dione Lucas, in "The
Cordon Bleu Cookbook"
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La Belle Cuisine
Pear and Almond Tart
Bon
Appétit December 1994
Bon Appetit - One Year Subscription
Crust:
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into small pieces
1/4 cup chilled vegetable shortening,
cut into small pieces
1/4 cup (or more) ice water
Pears:
3 cups dry white wine
1 cup sugar
1/4 cup fresh lemon juice
Eight 3-by-1/2-inch lemon zest
1 vanilla bean, split lengthwise
Six firm but ripe Anjou pears (about 3 pounds),
peeled, halved,
cored, stemmed
1/2 cup crabapple jelly
Filling:
1/4 cup sugar
2 tablespoons unbleached all-purpose flour
2 large eggs, beaten to blend
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
1/2 cup whipping cream
6 tablespoons ground almonds
Slivered almonds, toasted
Whipped cream
For crust: Combine flour and salt in processor. Using on/off
turns, cut in butter and shortening until mixture resembles coarse meal. Gradually add
1/4
cup ice water, processing just until mixture forms most clumps. If
dough is too dry, add
more water by tablespoonfuls. Gather dough into
ball. Flatten into disk. Wrap in plastic
and refrigerate 1 hour. (Can be
prepared 3 days ahead. Keep chilled. Let stand briefly at
room temper-
ature to soften slightly before rolling.)
For pears: Combine wine, sugar, lemon juice and zest in
large non-
aluminum skillet over low heat. Scrape in seeds from vanilla bean; add
bean.
Bring to simmer, stirring until sugar dissolves. Add pears. Cover
partially and simmer
until pears are just tender, turning occasionally,
about 8 minutes. Remove from heat. Cool
pears to room temperature
in poaching liquid. Chill overnight.
Preheat oven to 400 degrees F. Roll out dough on floured surface to
13-
inch diameter round. Transfer to 10-inch-diameter tart pan with remov-
able bottom. Fold
edges under; press to ¼ inch above rim of pan. Freeze
crust 15 minutes. Line crust with
foil. Fill with dried beans or pie weights.
Bake 10 minutes. Remove foil and beans. Bake
until crust is pale golden,
piercing with fork if bubbles form, about 20 minutes. Cool on
rack.
Reduce oven temperature to 375 degrees F.
Drain pears, reserving 1/3 cup poaching liquid. Pat pears dry. Set
aside. Combine jelly and reserved 1/3 cup pear poaching liquid in heavy small saucepan
over medium heat. Boil until reduced to 1/2 cup, stirring
constantly, about 5 minutes.
Cool slightly. Brush inside of crust gener-
ously with jelly mixture. Reserve remaining
jelly mixture. Arrange 10
pear halves around inside edge of tart, placing pears cut side
down and
stem ends toward center. Slice remaining 2 pear halves and place in
center of
tart.
For filling: Whisk sugar, flour, eggs, baking powder,
vanilla, almond
extract and salt in large bowl to blend. Gradually whisk in cream. Stir in
ground almonds. Pour filling over pears. Bake tart until filling is puffed
and golden,
about 40 minutes. Transfer to rack; cool. Rewarm remain-
ing
jelly mixture. Brush over tart.
Garnish with slivered almonds. Serve
with
whipped cream.
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