Crustless Pear and Almond Tart
TNT An absolute favorite of mine
Ingredients
- 1 ¼ cups whole blanched almonds 6 ounces
- ½ cup plus 1 ½ tablespoons sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs at room temperature
- ¼ milk
- 4 tablespoons melted unsalted butter plus 1 tablespoon cut into pieces
- 2 large evenly sized ripe Bartlett or Bosc pears about ½ pound each
Instructions
- Preheat oven to 350*. Butter a round fluted 9 ½ -by-1-inch ceramic baking dish or tart pan.
- In a food processor, combine the almonds and ½ cup of the sugar and process until finely ground. Do not over-process to a paste. Transfer mixture to a medium bowl and stir in the flour and salt until blended.
- In another medium bowl, whisk the eggs until frothy. Whisk in the milk and the melted butter until well blended.
- Add the egg mixture to the almonds and stir to blend well. Pour batter into the prepared dish and spread to form an even layer.
- Peel, quarter and core the pears. Cut each pear quarter crosswise into thin slices, keeping the slices assembled as you go. Slide one of the sliced pear quarters onto a metal palette knife and set it on top of the batter like the spoke of a wheel. Repeat with the remaining sliced pear quarters.
- Press the fanned pears down into the batter so that only the surface of the pears is showing. Sprinkle the remaining 1 ½ tablespoons sugar evenly over the pears and batter. Scatter the cup-up pieces of butter over the top.
- Bake the tart in the upper third of the oven until the batter is puffed and golden brow, 40 to 45 minutes. Let the tart cool on a rack and serve it directly from the baking dish.
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