Pear Almond Tart
I found this recipe many years ago in Taste of Home magazine. I apologize I do not have the creators name. Here in the Rogue Valley in Souther Oregon pears are abundant and this is a very simple, last minute dessert.
Prep: 15 minutes; Bake: 20 minutes + cooling time
Preheat oven to 450°
Pastry for a 9” single crust pie
¾ cup sugar
3 tablespoons all-purpose flour
4 cups of fresh pears, peeled and sliced
3 tablespoons sliced almonds
2 teaspoons sugar for sprinkling on top
- On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet.
- In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 inches of the edge. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar.
- Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Carefully slide tart onto a wire rack and let cool.
- Serves up to eight people.
I have used less sugar (½ c) with great results.
Sometimes a simple powdered sugar glazed can be added (as in picture).
You could use a silicone baking liner instead of parchment paper.
I have made this with apples as well, and used a little cinnamon with the sugar. I sliced the apples thinner, reduced the temperature to 400 - 425 and increased baking time a little. Depending on the type of apples used you might want to sprinkle a little lemon juice or water into the apple filling mix to ensure enough juiciness. Pecans go exceptionally well with apples.