This Pear Almond Tart is a classic, straight from the streets of Paris.
Pear Almond Tart
Print This Recipe Yield 8Source I stole a little from David Lebovitz & a little from Paule Caillat, so sue me!Published
Ingredients
- 4 firm bosc pears
- 4 cup water
- 1½ cup sugar, plus 2 teaspoons for filling
- 1½ tablespoon lemon juice
- 2 teaspoon almond liqueur
- 1 egg white, at room temperature
- ½ cup blanched almond slices, divided
- 1 egg, at room temperature
- 6 ounce almond paste
- 13 tablespoon butter, cubed
- 1 vanilla bean, split lengthwise
- ½ cup powder confectioners sugar
- ¼ teaspoon coarse salt
- 1 large egg yolk, at room temperature
- 1¼ all-purpose flour, plus 2 teaspoons more for filling
Directions
Prepare the pears: Peel the pears and halve them lengthwise. Using a melon baller remove the core. Bring 4 cups water, 1 ½ cups sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add split vanilla bean and pears. Cover with a round of parchment paper, with a small hole cut in the center. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears. Remove from heat and let the pears cool in their liquid.
Prepare the crust: Pulse the powdered sugar, ¼ cup almond slices, and salt in a food processor until nuts are finely ground. Add 8 tablespoons butter and process until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add 1 ¼ cup flour. Pulse the machine several times until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
Prepare the almond filling: In a stand mixer, beat the almond paste with the remaining 2 teaspoons sugar and the remaining 2 teaspoons flour, until smooth. Gradually beat in the remaining butter, until smooth, then beat in the egg and the egg white, and the liquor. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
Bake the tart shell: Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9‑inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with parchment paper, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove parchment and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
Pepare the tart: Spread almond filling evenly in crust. Cut each pear half lengthwise into thin slices. Gently press each pear slice in an attractive pattern slightly overlapping each other in places into the almond filling. Sprinkle the top with the remaining almond slices.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
I enjoyed the previous video for the picnic round, and this one just confirmed to me that you have a great talent, not only for cooking, but for entertaining and teaching. I am looking forward to watching all the other videos you made.
Good luck in PFB.
Greetings from Orange County!
LOVE IT!!!! The canned laughter and clapping was brilliant.
I absolutely adore this video! So energetic and funny! I like how you kept the recipe simple yet super tasty. Good luck to you!
Finally, a shorter video and very entertaining. Can you come to my house and cook and entertain me? Loved it!
That was so much fun to watch. Bravo on all the camera angles really adds a nice touch! I also love a simple recipe that gives you time to dance the night away, so important. Great job!
Of course you have my vote, i love this video and have watched all the others you posted as part of your foodie film festival (plus some others, you have so many!). I really liked the revenge of the brussel sprouts video too. 🙂
Bravo Greg! You are NEVER dull, it is awesome delicious yummy perfect amazing. Wish I was there to see your presentation at the Foodbuzz Festival! Maybe our paths will cross in LA? Best wishes in the contest, you ROCK!
LL
I think I like the “web way” better than the Julia Child way 😉 This was fun and energetic! Great job!
I’d rather watch you than any show on Food Network! So entertaining and your personality just glows! I was real happy to see your comment — thank you! I have to keep the aura of mystery going!
fantastic job greg!
‑Leila
Loving the foodie film festival. Keep ’em coming! (The brussel sprouts is my favorite.) You have my vote for being so ‘you’. Good luck!
Just as I expected. And yes, I have total kitchen envy! Also, the CAPTCHA believes that 1 + 1 = Serene is a spammer. I’ll try again.
Entertaining as usual! Good luck Greg. 🙂
you funny guy you — I LOVE that you came out of the closet…
…I did that decades ago. So old school! GREG
I loved the pace, loved the recipe too. Always looking for easy appetizers that don’t keep me in the kitchen! Good Luck!
‑Gina-
Love your video! Its short, sweet, informative and, most of all, entertaining. I’d say that’s a winning combination. You’ve got a vote from me!
Hehehe… Love it. You should really have your own show on FN or even that new cooking channel. You’d be a hit!!! I swear! btw…Nice dance moves, too.
I’ve been craving crab for the last couple days. Mmmmmm.….
Love your videos Greg, you teach and entertain all at the same time!
I think round #8 is in your future!
Greg, you ROCK! Love this. Shoot I’d rather sit in your kitchen and have you cook this for me. Fantastic job my man (= Voted.
What a great combination! Good recipe and hilarious presentation. Keeps the fun in cooking.
You have quite the spring in your step…and in your meal! Next time we cross paths we will definitely chat more.
Cheers!
you are HYSTERICAL!!! ‘Extroverted Introvert’ my a$$ — LOVE IT!!! and yes, VOTED!
Fantastic to see the personality behind the blog. Great dancing too.….!!
you get one of my RARE votes — this was great — I especially loved the pacing and the fact that it was under 3 minutes — I will tell the world now that if your video is OVER 5 minutes by even a second you wont get my vote!
Absolutely loved this recipe and VIDEO! You’re such a natural Greg! No need to wish you luck, you don’t need it ; ) xoxo Mwah!
Woot! Love the video and the recipe looks divine! Keep filming, more more more!
Sounds like we all want you to have your own TV show. In the mean time we get to watch you regularly on your blog. Love it! And the crab cakes look amazing 🙂
first class Video loved it keep up the great work with your blog love it Rebecca
Greg, I love your entry, its fast paced and has a different approach to cooking lesson.…you really outdid yourself with this entry!! Good luck in this round and you definitely have my vote!
Dennis
Haha! that is great! 🙂 Tasty, too!
Bravo Greg! This is awesome! How cool are you, my friend?
This is the first video I watched and I’m grinning like a Cheshire cat!! I absolutely loved it — visually entertaining, informative, and so cleverly edited. Bravo, bravo — take another bow!
great video! made me sing “I could have danced all night/ I could have danced all night/ and still have begged for more/…”
you got my vote, again! cheers! codruta, from Timisoara, Romania
you are so awesome, greg! i love your video. both entertaining AND educational!!
[…and i know you did whole kitchen shots just to make me jealous…]
If there was a Love button I would click it several times. LOVE this post!!!
I have always loved your videos but this is by far the best! Just fabulous! Fun, clever, lively and of course the food is perfect! Where can I vote?
I had no idea your kitchen was a disco. I’m sure this slides right through.
While I am still randomly taking photo after photo to try and get the lighting right you are rocking the video world:D Those still in the competition should still be there.
I wrote an entirely different comment that did not survive, and of course I was in another frame of mind, but what I do remember is that the pace, hilarity and execution of this video makes it the best I’ve seen. I love you, Greg- I want crab cakes when I come visit- pretty please? xo, salty
Fun video Greg!!! I love the beginning with the clapping and bowing, very cute. And the size matters comparison between the peas (?) and watermelon is too funny — I cracked up. Your personality comes through well and the recipe sounds tasty with the lemongrass. Nice kitchen too — Good luck! I’ll be voting for you when it’s time. Hang in there 🙂
Shelly, Nibbles of Tidbits
Clap clap hooray wahoo…great video-you should have your own food show-good luck in the next round-no doubt you will be one of the finalist in the end.
The audience had me cracking up! Loved that. The cakes sound wonderful — love the combo of crab and scallops. And lemongrass, yum! Good luck w/ PFB!
You are talented in so many ways.
Great recipe!! and thanks for the shout out! btw, i didn’t know you had a studio audience.
That is what you have and plenty of it.
It was truly a pleasure meeting you in San Fancisco.
Break a leg!
nail it! Well done, SUP. Not only was it fun to watch, but the recipe sounds just delicious. See you in round 8! — S
Many people ask me what my fav show on FN is, and if you were on there, well, I believe no one would ask, because we all would be watching you together! Love the recipe for both items.
Outrageously funny, upbeat and wickedly crazy good crabcakes. I thought I was going lose it laughing with the OOOOs and AAAhhhhs when you were folding the crab cake ingredients. Two thumbs up Greg!
p.s. The pantry entrance was hilarious 😀
hello greg !
I love your photos !!Pierre
You can hear my clapping and cheering all the way over there, can’t you?
Very entertaining video, your personnality shines through. That’s the great thing about this challenge: getting to meet you in person! I’m a big fan of crabcakes and yours look fantastic, I will try them for sure (I’m especially curious about the dipping sauce!).
And by the way, gorgeous kitchen! 🙂
Thanks for all the hot moves. You had me grinning from ear to ear!
You know how much Very Culinary loves a good video. Well done. The subject matter of crab/scallop cakes is pure icing.
You, your video, and your crab cakes all have star quality here. Well done, Greg, and good luck on the next round.
Love the dance break. I thought I was the only one who did that.
I waited in line for 4 hours and still couldn’t get in to the kitchen studio of SippitySup Enterprises to be a part of the studio audience. 😉
Seriously, another fun and fast paced video Greg. Nice dance moves, dude.
You got my vote once again.
…and under 3 minutes long! It’s perfect! The Scallop and Crab cakes look wonderful. Wish I could whip some up in 3 minutes. (I might take a little longer.)
I think you did a TERRIFIC job!! I loved it! You’ve got my vote! 🙂 By the way your kitchen is beautiful!
Really, really cute video. You’re going to win this for sure. You would make a great Celebrity Chef. We’ll be seeing you on tv. Oh, and the crab cakes look great, too.
Perfect! A fantastic recipe, a vid under 3 minutes, no boring “watch as I pour this lump crab over the scallops” or “this is how you pour water into a pan”. Ha! Fun, fun, fun!
Greg — that was an outstanding video! Kept me engaged the entire time and loved every minute of it. Super creative and the crab cakes look divine! BTW — your kitchen is amazing and I bet you love being there all the time. You have my vote and I wish you luck!
I’ll join the crowd with loving your kitchen! Greg, that was SO fun. You are cute, funny and smart. Wonderful job and those crab cakes look so crunchy, crispy and…oh, now I’m so hungry 😀
Very fun to watch, Greg, great job! And you know how I feel about your kitchen…
Very fun and entertaining Greg and a great recipe for crabcakes to boot! Love your stage…my, that kitchen looks so real!
I absolutely love this. You’ll definitely get my vote!
this is seriously fun! Was looking forward to seeing your video, and it does not disappoint. 🙂
Greg, love the video.. it’s too cool.. and you pass off quite well as the celebrity chef ;-))))
OK, I covet your kitchen — I want to move in. Also, now I’m craving crab cakes. And also, has anyone ever told you you look like a (very, very young) Harry Dean Stanton?
Well done. Love the applause track. Or the studio audience, I mean.
I’m drooling over the crabcakes, the sauce and your kitchen! Such a fun video, Greg. BTW, has anyone ever told you that you resemble Fonzie? I mean that in a most positive way 🙂
Look forward to meeting you at the Foodbuzz Festival!
Wow Greg. Excellent. I’m now craving crabcakes, and also know how easy they are to make! I wish you the best in this contest. Definitely worthy!
Greg, this was fantastic. Your personality shined right through and it really makes me want to hang out with you. You are so much fun!
Greg, you know how much I love your videos and this one is your best one yet! Excellent job!
Greg: you’re a natural on camera. Another delicious recipe, another great entry!
Great job Greg, you sure do know how to put on a show! 😉
These videos do nothing to dispel my secret crush on you. Sigh. I’m redoing my the Vietnamese soup this weekend and I think these would be perfect to go with. Thanks G!
Another great job, Greg! Send some of those crab cakes to Atlanta next time you make them. 😉 Good luck moving to the next round!
I love this!! your photos (as always) are gorgeous, and these cakes look PREFECT.
great job Greg! your kitchen is gorgeous and I want one of those crab cakes right now!!!
Totally mad that I didn’t get an invite to be part of the kitchen audience! Grrrrr.… You mean now I have to make my own crab cakes? Grumble, gruble, grumble…
Nicely done Greg! I am very envious of your kitchen I have to say. Those crab cakes look amazing.