Warren Pear-Almond Tart
I was thrilled to receive a box of Warren Pears from Frog Hollow Farms this week. I’ve been a big fan of theirs and a long time customer and when they asked me to write a guest post and create a recipe for them, i just couldn’t refuse. I heard they’ve been reading this blog ever since i called the owner Farmer Al, the dude who looks like Will Ferrel in overalls, in a previous recipe (he really does!). I’m glad he didn’t get offended and I hope this recipe will get me one step closer to the famous tour of the Frog Hollow orchards in a golf cart with Farmer Al at the wheel.
This tart is based on the classic French Tarte Bourdaloue which is a combination of almond frangipane, poached pears and custard baked in a buttery sweet tart dough. I’ll admit this recipe isn’t very new. I first published it when the walls of this blog echoed loneliness and to make things worse, i published it with horrible photographs. Those photos aren’t great either but definitely a step up. So i decided to revamp it using Frog Hollow Warren pears with so much flavor it will make you weak in the knees. Did i mention how much i love Frog Hollow Farms fruits?
I started by peeling the Warren pears and i poached them in a sugar syrup flavored with fresh vanilla and it didn’t take long because the fruit arrived already ripe. When the tip of a small knife goes in easily, they’re ready. That step is best done a day ahead (or at least a few hours) so the pears can cool in the syrup and… flavor the syrup. A pear syrup that you can save to make some very nice cocktails later on. Or you could puree some of the poached pears, add some of the syrup and make a beautiful pear sorbet. Ideas, ideas, but let’s get back to our tart, shall we?
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Warren Pear - Almond Tart
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- Serves 6
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For the sweet tart dough (enough for two 9 1/2 inch tarts):
- 1 cup confectioners’ sugar
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 8 tablespoons unsalted butter, softened
- 1 large egg
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For the frangipane:
- 2/3 cup sugar
- 1 cup slivered almonds
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon almond extract (optional)
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For the tart:
- 3/4 cup frangipane
- One 9-1/2 inch tart shell made from sweet tart dough, unbaked
- 1 large egg
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1 vanilla bean, seeds only
- 6 poached Warren Pears (Simmer 15 minutes in sugar syrup with vanilla)
- Sift together the confectioners’ sugar, flour and salt into a bowl.
- Place the butter into a food processor and process until smooth.
- Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
- Wrap the dough in plastic wrap and refrigerate at least for an hour.
- When ready, line a greased 9 1/2 inch tart pan with half the dough and chill for 30 minutes. Keep the rest for another use.
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For the frangipane:
- Place the sugar and the slivered almonds in the bowl of a food processor and process until finely ground. About 2 minutes.
- Add the butter and process until combined.
- Add the eggs and the almond extract if using and process until smooth. About 1 minute.
- Add the flour and process until combined. Reserve. The extra frangipane can be frozen until another use.
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For the tart:
- Preheat the oven to 325′F.
- Scrape 3/4 cup of frangipane into the chilled tart shell and spread it into an even layer. Bake for 14 minutes, until the almond layer is puffed but not set. Cool.
- Whisk together the eggs and sugar in a medium bowl, about 3 minutes. Whisk in the cream and vanilla seeds.
- Arrange the pear halves, cut side down and with the stem ends toward the center, on the almond layer. Pour the custard mixture over the pears.
- Bake for 50 minutes, until the custard is set and the pastry is golden brown.
- Cool the tart completely on a wire rack.
- Enjoy!
For the sweet tart dough:
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October 12th, 2009 at 3:14 pm
this looks amazing!! plus i need to learn how to do make pretty fruit arrangements like this on my tarts. love the idea of keeping syrup for cocktails - my kind of efficiency!
October 12th, 2009 at 3:17 pm
Mon p’tit pere,arrete de dire que tes photos sont pas bien…je salive en regardant la tarte. Ca veut dire que l’effet est bon
Dis, si jamais y’a de la place sur le cart de golf quand t’y vas, fais moi signe!
October 12th, 2009 at 3:20 pm
I remember tasting that one
Can’t remember whether at the time you used Farmer Al’s overalls - err no, sorry, pears.
And I got to shake Farmer Al’s patoune at the Ferry building market and that in itself was an epiphany. Make that a golf cart ride with him et je ne réponds plus de rien
October 12th, 2009 at 3:21 pm
That looks so pretty and sophisticated!
October 12th, 2009 at 3:43 pm
Gorgeous! Do you mind if I come by to taste it?
October 12th, 2009 at 5:31 pm
ohh that filling sounds fabulous; almond cream, pears and vanilla bean, pefect.
I love farmers, but don’t miss my childhood years on my parents’ farm–hard work for sure.
October 12th, 2009 at 8:49 pm
I go a little crazy over this classic tart - and it’s one of the tarts that I can say I’ve truly mastered. But, flavor that makes me go weak in the knees? I still haven’t lived, but these photos are a good start!
October 12th, 2009 at 10:20 pm
A positively gorgeous tart, but where does one find almond cream?
October 12th, 2009 at 10:45 pm
Sassy-Radish — You’re hired as general manager of my blog. We need someone efficient around here.
Helene — Ah ben oui, on feras de la place sur le cart!
Claire — Toi aussi tu veux monter sur le cart! Ah ben d’accord.
Olga — Zank you.
Anda — No problem but you better hurry.
Dawn — You grew up on a farm? Lucky you! Hard work, definitely.
T.W. — I wish my name was TW. It sounds cool.
Linda — I meant frangipane. Oops. I fixed it. Thanks for noticing.
October 13th, 2009 at 11:24 am
Uh, the photos are amazing. You crazy
I want a slice NOW! (oops, probably all gone!)
Anyway, am I reading right that 112g of butter will fit 2 9-1/2 inch tart tins? It seems like so little! (if it is, I’m sold! Ha ha
October 13th, 2009 at 12:05 pm
beautiful job on this and the photos. I love pears!
October 13th, 2009 at 12:05 pm
I’m going to test this recipe out with my Frog Hollow CSA box this week. My co-workers will feel so lucky. And, because I work at a wine shop, I’m going to insist we open a Gros Manseng/Petite Manseng stickie from Jurancon. Or a bottle of late harvest Riesling. Or both.
October 13th, 2009 at 1:58 pm
Manggy — Ok, make it two 8 inches tarts. And if you don’t eat dough along the way. Good call.
Oneshotbeyond — Thanks so much!
Kirstin — Please do and let me know all about it! Take pictures. Love your wine picks as always. I had it recently with a Gruner Vetliner and it was very nice.
October 13th, 2009 at 2:42 pm
Mmm I think your tart sounds gorgeous! The photos have me longing for a slice
October 13th, 2009 at 3:47 pm
I want to ride in the cart too - I promise to only say nice things about pears and overalls!
October 13th, 2009 at 6:05 pm
I think it’s one of the tartes I love the most. It reminds me of my grand mother desserts…
October 14th, 2009 at 9:29 am
So glad to see you’re saving your fruit syrups for cocktails and sorbets now, instead of pitching them! Can I take a tiny bit of credit?
October 14th, 2009 at 2:04 pm
Lucy — Thank you!
Doggy — The golf cart is already pretty packed but sure.. jump in!
Dolce –Same here!
Melle Noelle — Haha.. you scolded me about the lemon syrup! I remember that. Yes! Take all the credit you want.
October 14th, 2009 at 3:22 pm
Gorgeous looking tart. Would love a slice with some ice-cream please!
October 14th, 2009 at 5:13 pm
Lately I’m so in love with pears! I don’t know why, I just look at pears and my heart starts to bump faster. So imagine when I see this tart!!! I love these kind of pastries, I think I could eat one all by myself and I’m not kidding!
October 16th, 2009 at 10:10 pm
Thank you for sharing this with us. This is one of our favorite French desserts. We always buy it for afternoon snack.
October 17th, 2009 at 11:13 am
hello zen, i have been a silent reader on your blog. Love your post and cooking! I dont like pears but love this. Can I ask you with regards to the sweet tart dough, you mention not to overmix the dough. What will happen if I have overmixed it? How can I recognise the overmixing mixture?
October 17th, 2009 at 11:36 am
Vi Vian — The more you mix a dough the more it releases gluten. as a result it becomes more elastic so when you bake it, it’s more likely to shrink. The texture will be different also, instead of soft crumbs you’ll get something harder. The rule of thumb is to mix it just until the ingredients come together and forms a mass. No need to keep mixing beyond that. Hope that helps.
Thanks for reading!
October 18th, 2009 at 1:41 am
thank you. my pear tart is sitting in the oven this very moment. can’t wait to dig in!
October 20th, 2009 at 3:03 am
Oh, my custard layer looks very eggy. Did I overbeat?
October 24th, 2009 at 10:05 pm
Dear Mr Cute Zen,
Love your site and recipes! Just made this tart tonight and it is fantastic; may do a variation for Thanksgiving!
Thanks for sharing!
October 27th, 2009 at 2:14 pm
I tried to make this.. of course not as good or pretty as yours but what I did make tasted yummy!!!! I love it!
October 28th, 2009 at 8:03 am
Dis donc mon petit chat, t’es gonflé, je viens de me rendre compte que tu l’as en double sur ton site cette recette
je note au passage une diminution de 9 à 8 tbsp de beurre dans la pâte.
Ben quoi, t’es au régime?
(ok, i shut up)