Pear tart with crunchy almond topping from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 127) by Dorie Greenspan

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Notes about this recipe

  • Jane on December 15, 2018

    I made this again with a couple of changes. My pears were less ripe and I used a hotter pan so there was less juice thrown off and they caramelized properly. I also used flaked almonds as I couldn't get slivered and I think I prefer the topping with the flaked. This is a lovely tart.

  • Zosia on April 29, 2015

    For a tart with three components, this was quite easy to put together: sweet tart crust (best tart crust ever!) that can be made in advance and frozen; chopped pears that are pre-cooked and caramelized in a fry pan (my pears were quite firm and gave off little liquid); a topping of sliced almonds mixed with icing sugar and egg whites. I loved the textural contrast of all of the layers but I would have liked a little relief from the sweetness of each - perhaps some lemon juice on the pears or a few cranberries tossed in with them would have been good.

  • Jane on October 28, 2014

    This was really wonderful. The sweet tart pastry was quite a long process but the results were so worth it. The filling was of caramelized pears topped with a crackly almond meringue layer. My only issue was that my pears never caramelized because they threw off a lot of juice. I kept removing liquid but of course I was also removing sugar and butter too so it never got the caramelization going before they were reaching the point of being overcooked. I think next time I would start with a hotter pan. I suppose it depends how juicy your pears are. But anyway it looked very special and tasted great.

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Reviews about this recipe

  • Washington Post

    The topping of this tart has enough crunch, color and flavor to be a headliner, but it's not: The pears, caramelized in butter and sugar and flamed with brandy, more than hold their own.

    Full review
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