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Almond and Pear Tart
This crustless almond and pear tart is a perfect holiday dessert. The cake-like batter has more ground almonds than flour, making for a perfect marriage with the pears. The dessert can be served warm or at room temperature.
Since ripening pears take time, plan ahead. And remember to stop at a nut store to pick up the whole blanched almonds . The pear liquor is hard to find and expensive; pear nectar from the supermarket can be substiuted.
It's wonderful as is but can be enhanced with unsweetened whipped cream or creme fraiche.
Makes 8 servings
1 1/4 cups whole blanched almonds
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup flour
1/2 teaspoon cinnamon
3/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
6 1/2 tablespoons unsalted butter, divided use
2 eggs at room temperature, lightly beaten
2 tablespoons pear eu-de-vie or pear nectar
1/4 cup whole milk
1 vanilla pod, split lengthwise and seeds removed
2 firm but ripe pears, quartered and cored (do not peel)
Place the almonds and the 2/3 cup sugar in a food processor fitted with the metal blade. Process, pulsing on and off, until finely ground. Do not overprocess or the mixture will form a paste. Transfer to a large bowl and add the flour, spices and salt. Mix well. The recipe can be prepared ahead to this point.
Preheat the oven to 350 degrees. Arrange one rack at the bottom of the oven and the other in the upper third of the oven.
Generously grease a fluted 9 1/2 -by-1-inch deep glass or ceramic pie pan.
In a small saucepan, melt 5 tablespoons of the butter over low heat until melted. Remove from heat and let cool. Cut the remaining 1 1/2 tablespoons butter into small pieces and set aside.
In a small bowl combine the eggs, eau-de-vie , milk, vanilla seeds and the reserved melted butter and mix well. Add to the dry ingredients and mix thoroughly. Pour the batter into the prepared dish and smooth the surface.
Using a sharp knife, cut the pear quarters on the diagonal into 1/8 -inch slices, keeping the slices together as you go. One quarter pear at a time, slide the pears onto a narrow spatula and set on top of the batter, with the smaller end of the pear in the center, arranging them like spokes of a wheel. Arrange all the pears in this fashion. If you are using narrow bosc pears you can fit all 8 quarters onto the batter; if using fatter Anjou pears, you will probably only be able to fit 6 into the pan.
Gently press the pears into the batter so that only the surface of the pears is exposed. Sprinkle with the remaining 2 tablespoons sugar and scatter the butter pieces over the top.
Bake the tart on the lower shelf for 10 minutes. Move to the upper shelf and bake 30 to 35 minutes longer until the batter is puffy and golden brown.
Let cool slightly and serve warm or cool completely and serve at room temperature.
The recipe is from Pears, a Country Garden Cookbook by Janet Hazen.
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