Print

Elegant Vanilla Poached Pear and Almond Tart

vanilla poached pear and almond tart - featured image
Print Recipe

A sophisticated yet simple dessert featuring tender vanilla-poached pears atop a rich, nutty almond frangipane crust. This make-ahead tart offers elegant presentation with minimal active prep time.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears
  • 4 cups water
  • 1 cup granulated sugar (for poaching)
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla bean paste (or high-quality extract)
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup almond flour
  • 1/2 cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt

Instructions

  1. Peel the pears, leaving stems on if desired. In a large heavy-bottomed pot, combine water, 1 cup sugar, vanilla bean paste, and lemon juice. Bring to a boil, then reduce heat to low.
  2. Gently place pears in the syrup, ensuring they are mostly submerged. Cover and simmer gently for 35-45 minutes, turning occasionally, until a knife slides into the center with no resistance. Remove with a slotted spoon and set aside to cool. Reserve the syrup.
  3. Preheat oven to 350°F (175°C). In a food processor, pulse flour, powdered sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
  4. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  5. In a separate bowl, whisk together almond flour, 1/2 cup granulated sugar, almond extract, and eggs until smooth and creamy.
  6. Pour the almond filling over the crust and spread evenly.
  7. Arrange the cooled, poached pears (whole, halved, or quartered) neatly on top of the almond filling.
  8. Bake for 40-45 minutes until the filling is set and golden brown. Cover edges with foil if browning too quickly.
  9. Cool in the pan for at least 30 minutes before slicing to allow the filling to set. Remove the outer ring and serve.

Notes

Ensure butter is cold for a flaky crust. Use room temperature eggs for a smooth filling. Do not rush the poaching process; a gentle simmer prevents pears from breaking apart. The poaching syrup can be reduced and used as a sauce. Store leftovers in the refrigerator for up to 3 days. Can freeze unbaked tart for later baking.

Nutrition

Keywords: poached pear tart, almond frangipane, vanilla bean dessert, elegant dessert, make-ahead dessert, holiday dessert, gluten-free option

Find it online: https://tomyumy.com/elegant-vanilla-poached-pear-and-almond-tart-5-best-easy-dessert/