Pear Tart With Almond Whipped Cream

Pear Tart With Almond Whipped Cream

The greatest thing about this pear tart is how light it is. Shows is our mini-version, which we made by halving the recipe, splitting the batter into two 5-inch baking dishes and plopping a pear half in the middle.

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Pear Tart With Almond Whipped Cream


Adapted from our friends Elisa Wagner and Stephen Weinstein.

Yield: One 9-inch tart; 8 servings

Cook Time: About 1 hour

Ingredients:

For the tart:

  • 1 ¼ cups whole blanched almonds
  • 1/2 cup plus 1 1/2 tablespoons turbinado sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs, room temperature
  • 1/4 cup milk
  • 4 tablespoons melted butter, plus 1 tablespoon cut into small cubes
  • 2 very large Bartlett or Bose pears, peeled, cored, and quartered

For the whipped cream:

  • 1 pint heavy whipping cream
  • 2 heaping tablespoons turbinado sugar
  • 1 to 2 drops almond extract

Directions:

  1. Preheat oven to 350˚F. Position a rack into a high slot and grease a 9-inch fluted tart pan.
  2. Grind almonds and 1/2 cup sugar in a food processor until fine but still dry (do not grind to a paste). Stir flour and salt together in a medium mixing bowl. Transfer almond mixture to the bowl and mix well. Set aside.
  3. In a small mixing bowl, beat eggs until frothy. Whisk in milk and melted butter. Add to almond mixture; stir well to create a smooth batter. Pour batter into greased pan and spread into an even layer. Set aside.
  4. Cut pear quarters crosswise into very thin slices, using your free hand to hold the entire piece together as you go. Slide a palette knife underneath each quarter, holding it intact, and carefully drop onto the batter, creating a spoke pattern with the narrow ends facing inward.
  5. Press down firmly on each pear quarter so that only the surface of the fruit shows. Sprinkle all over with remaining sugar and butter cubes. Bake until batter is puffed and golden, about 45 minutes (for mini tarts, reduce to 30 minutes).
  6. Meanwhile, prepare the whipped cream. Beat cream, sugar, and almond extract with an electric mixer or in a food processor until thick. Pulse several times to introduce air into the cream, which will make it fluff up.
  7. Allow to cool and cut so that each slice contains a pear quarter. Serve whipped cream on top or in a small sauce cup on the side.