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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.