Pear and Almond Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    405
based on 4 ratings

This classic French poached pear tart is made with a sweet tart pastry and filled with poached pears and frangipane. Serve over the holiday season with cream or ice cream for a delicious treat!

recipe updated May 26, 2023

Ingredients

  • Butter icon
    Butter
    140 g
  • Canned pear halves icon
    Canned pear halves
    12
  • Lemon icon
    Lemon
    ½
  • Butter icon
    Butter
    100 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Egg icon
    Egg
    3
  • Caster sugar icon
    Caster sugar
    135 g
  • Ground almonds icon
    Ground almonds
    145 g
  • Apricot jam icon
    Apricot jam
    100 g
  • Rum icon
    Rum
    2 tablespoons
  • Flaked almonds icon
    Flaked almonds
    50 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Microwave
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Chef Patissier XL
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Tart tin - round 25cm (10")
  • kCook icon Heatproof bowl

Step preview

  1. Attach Creaming beater
  2. Add all purpose flour and butter to the Kenwood Bowl
  3. Mix until combined - 1 min, Speed 1
  4. Then add egg, caster sugar and ground almonds to the Kenwood Bowl
  5. Mix until dough forms - 1 min, Speed 1
  6. Place dough on work surface
  7. Wrap with plastic wrap
  8. Chill in fridge - 20 min
  9. Clean Kenwood Bowl
  10. Attach Creaming beater
  11. Add butter, caster sugar, egg, ground almonds and rum to the Kenwood Bowl
  12. Mix until combined then set aside - 2 min, Speed Max
  13. Pre-heat oven - 180°C
  14. Retrieve the chilled pastry from the fridge
  15. Transfer pastry to lightly floured surface
  16. Roll out until 2mm thick
  17. Transfer pastry to tart tin
  18. Pour content of Kenwood Bowl into tart tin
  19. Spread evenly
  20. Transfer Canned pear halves to the tart tin carefully
  21. Repeat this step until you have 12 pear halves evenly spaced out around the tart
  22. Add flaked almonds to the tart tin
  23. Bake until golden brown - 35 min, 180°C
  24. Remove from oven and let cool
  25. Add apricot jam and lemon to a clean heatproof bowl
  26. Microwave in microwave until hot
  27. Brush pastry with glaze
  28. Let cool slightly
  29. Remove the tart from the tin
  30. Serve
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