Honey Poached Pear Tarts
I'm a huge fan of almond pear frangipane tart which is pretty much a sweet tart dough, almond cream or as French people call it frangipane, topped with fresh pears. I have made this tart many times, but couple days ago I bought lots of pears at the Persian market, so I thought why not change things up a little and use poached pears instead of fresh ones. So if you liked pear frangipane tarts, you will most likely fall in love with this recipe. It's a total winner. It's one of those recipes that you will print, save, or keep in your favorite folder. I promise you that.
In the past, I've used the sweet tart dough or Pâte Sucrée for making pear frangipane, but since I am using poached pears that is juicer and sweeter than fresh pears, and I'm also going to add a layer of raspberry jam, I didn't add any sugar to the dough. The end result was a moist and incredibly delicate tart.
Its always recommended to rest a tart dough for up to 4 hours and this why:
- will cause gluten to relax; making it easier to roll out the dough
- hardens the butter; making the dough flakier
The best types of pears to choose for baking are the ones that are firm but not rock-hard, have a good fragrance, and are smooth and unblemished with their stems still attached.
Here is the link on how to make honey poached pears
Honey Poached Pear Tart
Yields: 4 x four inch tarts Bake time: 35 minutes
- 1 1/4 cups (160 grams) flour
- 1/3 cup (30 grams) almond meal
- 1/4 teaspoon (1 gram) baking powder
- 1/4 teaspoon (1 gram) salt
- 5 tablespoons (70 grams) cold unsalted butter, diced
- 3 large egg yolks (52 grams)
- 2 tablespoons milk
- 1/2 tsp vanilla extract
- 1 cup (100 grams) almond meal
- 2 tablespoons (25 grams) all purpose flour
- 1/4 teaspoon (1 gram) salt
- 1/2 cup (100 grams) sugar
- 7 tablespoons (100 grams) unsalted butter
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
- 4 poached pears , cut in halves
- 1/3 cup apricot preserves
- 1/2 tablespoon rum or water
- Pearl Sugar
- Sift together almond meal or almond powder, baking powder, flour, and salt
- Use a food processor and pulse together the dried mix, add diced & cold butter & pulse
- Add egg yolks,milk, vanilla, and pulse until mealy
- Dust your work surface lightly with some flour and bring the dough together. Divide the dough to four equal portions, wrap in plastic bag and place in the fridge. Let the dough rest for up to 4 hours.
In the bowl of your electric stand mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs & vanilla, beat until incorporated. Then add the almond meal, flour, and salt and beat until combined. If you're preparing this ahead of time, place the cream in a bowl and cover with plastic cover, keep refrigerated for up to 3 days.
Assembly & Bake:
- Preheat the oven to 350°F & have your tart pans ready
- Remove the tart dough from the fridge, dust your work surface and roll out the dough to 1/2" thick
- Transfer the dough to the tart pan and using your fingers or a bottom of teacup press the dough firmly onto the pan and the ridges of the tart pan, using a knife, cut the extra dough if necessary.
- Dock the dough with a fork and set the tart shells aside.
- Heat up the raspberry jam in a microwave for 10 seconds, use a spoon to add an even layer of raspberry jam onto the tart shells, fill the tart shells about 3/4 full with frangipane and smooth the top
- Cut the poached pears in halves and slice each pear half into thin slices and place one pear half in the center of each tart.
- Place the tart shells on a baking tray and place in the oven for 35 minutes or until the almond cream is golden
- Remove from the oven, and place on baking rack to cool
- Once the tarts are completely cooled, remove the tart pans, mix the apricot jam with rum and place in a microwave for 20 seconds, use a pastry brush to brush the apricot jam over the tops, sprinkle with pearl sugar and serve.
- These tarts are best the day they're made. But you can cover and refrigerate for about two days.
Hope you enjoy this recipe and have fun baking.
Don't forget to sign up to get the recipes right in your mail box, also to share this with your friends. Until next week, Love ya