I could eat pears everyday. I love them. Soft, delicate, with a natural aroma. Perfect sweetness. Delicious. Among different varieties, Comise are perhaps the best pears to eat raw. Perfection at its uttermost. Usually available between September through February.
If you come across Comise pears, surprise everyone at home! What a treat! One thing leading to another, I got fully inspired by a recipe from a favorite food magazine. I have slightly adapted and adopted it. Needless to say almonds and pears go so well together. The sweetness of pears combined with delicate and creamy almonds filling is exquisite. This recipe is a French favorite. It is very simple to make, and it can be prepared ahead of time. It is even better, as it does not require many steps, nor special pastry skills. I also thank Claire at Marmiton, whose work I love. This place is loaded with french inspired recipes, full of simplicity and she makes it so much fun. My young daughter, husband and I enjoyed a piece with fresh strawberries in the afternoon.
I did it. I hope you try it too!
- For the pate sucre:
- 200 gr all purpose flour
- 100 g butter
- 80 g powder sugar
- 1 egg
- Pinch of salt
- Combine all the ingredients in a food processor until a homogeneous dough is achieved.
- 4 pears (comise or any other variety of your choice)
- 100 butter
- 100 grs of almond flour
- 2 eggs
- 80 sugar
- 3 tbs of Rum
- Combine butter and sugar to cream consistency. Add eggs (one at a time), almond flour and rum. Halve the pears gently remove stem. Cut pears into slices. Try not to separate slices. Place Pâte sucrée dough and shape it into the tart pan and into the fluted edges. Gently spread almond cream into tart. Using a knife or spatula lift pear and press it lightly to spread pear slices. Repeat process. Bake at 350 ° F for 35 to 40 minutes. Until nice, gold brown. Almond cream will increase volume around pears.