Pear and Almond Tart

By Hklbrries

This elegant tart is quick and easy to make with ingredients that may be kept on your pantry shelf.

Ingredients

• Crust:
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 7 tbsp butter, chilled and cut into pieces
• 3 tbsp ice water
• Filling:
• 1/2 cup butter or margarine, softened
• 1 cup almond paste
• 2 eggs
• 1 tsp vanilla extract
• 1 can (29 ounces) pear halves, drained
• 1 tbsp granulated sugar
• 3 tbsp peach preserves

Preparation

Step 1

Preheat oven to 350 F. For crust, sift flour, salt, and sugar together in a medium mixing bowl. Using a pastry blender or two knives, cut butter into flour until mixture resembles coarse meal. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8-inch thickness. Place the dough in an ungreased 10 1/2-inch tart pan with removable bottom. Trim edges of dough.

For filling, beat butter and almond paste in a medium mixing bowl until fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in vanilla. Spread filling in shell. Arrange pear halves over filling. Bake 40 minutes or until filling is golden and set. Sprinkle tart with sugar and broil until bubbly and browned (watch closely, this happens very quickly). Brush with preserves while tart is still warm. Cool completely before cutting.