My husband isn’t the biggest fan of Thanksgiving, chalk it up to his French upbringing. He’s never been able to truly embrace the whole “sweet and savory” combos of this feast, sweet potatoes with marshmallow casserole can cause his eyes to roll back into his head, but that’s a different story.
That’s why I always feel compelled to make at least something he loves on this day, and that’s where my Pear Almond Tart recipe saves the day. It’s his absolute favorite and adds a nice “Franglais-twist” to our Thanksgiving dessert table.
For a step-by-step tutorial of this recipe you can watch my video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (it’s free) and new videos post each Saturday!
I recommend using jarred pear for this recipe. I love the ones you can get a Trader Joe’s because they are they and retain their shape once baked. I find if you use fresh, unless they are really ripe, they are still a bit too firm after they are baked.
- For Pastry:
- 1 ¼ cup (150 g) flour
- 1 tbsp (12 g) sugar
- ½ tsp (5 ml) salt
- 8 tbsp (120 g) cold unsalted butter
- 1 egg yolk
- 3-4 tbsp (45ml-60 ml) ice water
- For Filling:
- 7 oz (196 g) almond paste
- 8 tbsp (120 g) unsalted butter, room temperature and soft
- ¼ cup (50 g) sugar
- 2 eggs
- 1 tsp (5 ml) almond extract
- ¼ tsp (1.25 ml) salt
- 1/3 cup (40 g) of flour
- 8 pear halves, jarred or canned
- 1 tbsp (15 ml) sliced almonds, for garnish
- 1 tbsp (15 ml) apple jelly, for garnish
- Homemade Whipped Cream:
- 2 cups (480 ml) heavy cream
- 2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing)
- 1 tsp (5 ml) vanilla extract
- To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
- Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour.
- Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
- Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
- Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
- Pop tart in freezer while you make the filling.
- Preheat oven to 350F (176C).
- In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
- Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed.
- Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula.
- Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
- Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle.
- Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
- Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
- Remove tart from the tin, place on a cake stand and “ta da!”
- For whipped cream combine all ingredients in a large bowl and whip on high until soft peaks form.
- Cut into wedges and serve with whipped cream. Enjoy!!