Almond Pear Tart

 

This is a new favorite for us.  We had it for Easter brunch and Mother's Day brunch. It was perfect for both.

Almond Pear Tart

serves at least 8 

 

1 pie crust (we like Smitten's all butter flaky but store bought is ok too) 

 

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 tsp salt
1 large egg
1 tsp almond extract
1 cup almond flour
2 Tbsp all purpose flour
2 medium pears, sliced thinly

 
2 Tbsp powdered sugar for dusting on top of the finished tart, optional

Preheat oven to 375F.  Roll out your tart dough into an 11 inch circle about 1/4 inch thick, and fit it into a  10-inch tart pan with removable bottom. Set the crust in the fridge or freezer while you make the filling. In the bowl of a stand mixer with the paddle attachment (or with electric beaters or even your food processor), cream together the butter and sugar until light and fluffy. Add the salt, egg, and almond extract and mix well to combine. Add the almond flour and the all purpose flour and mix until combined. Spread the almond mixture evenly into the bottom of your pie shell. Add the sliced pears on top of the almond filling, arranging them any way you like. Place tart pan on a cookie sheet (just in case). Bake for about 35 minutes. The filling should be puffed up and golden brown. Tent with foil if it's browning too quickly.  Remove from the oven and allow to cool completely before dusting with powdered sugar.

•