Pear and Almond Tartlet Tartin

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 1 hr 5 min
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

PEAR FILLING:
  • 3 tablespoons unsalted butter
  • 4 Bosch pears, peeled, cored and sliced 1/4-inch thick on a mandoline slicer
  • 2 tablespoons brown sugar
ALMOND CRUST:
  • 1 large egg
  • 7 ounces almond paste
  • Special equipment: 4-cup tartlet pan
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Directions

For the pear filling: Heat the butter in a pan over medium-high heat. Lay the pears around the pan and sprinkle the sugar and cinnamon on top. Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes. Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around. Set aside to cool slightly.

For the crust: Preheat the oven to 350 degrees F. Lightly flour a clean workspace. Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated. Add the egg and pulse until the dough forms into a ball. Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes.

Cut the dough into 4 equal parts. Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick. Set aside and do the same for the almond paste. Place each almond paste circles on top of a dough circle. Cut 4 circles, using the tarlet pan, that are slightly larger than the pan.

For assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges. Layer the pears into the pans in a circular motion. Drizzle the sauce on top and bake for 30 minutes.

Cool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour.

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5

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  • on June 12, 2014

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    That crust! Oh my gosh. The crust alone warrants 5 stars. I'm already planning to adapt it to use with a banana's foster style filling, but it would also be amazing filled with cherries or chocolate too. I had a lot of dough leftover- could easily make another tart with it- and wonder if I could twist/roll it up with just a schmear of jam for cookies. Yum, the possibilities!

    The filling is delicious too! Make sure you don't wait until your pears are soft like I did, it makes the texture a little grainy (even for pears) and won't look AS pretty since they won't slice as nicely or hold together during cooking. Still absolutely delicious and nice to look at.

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