PEAR TART WITH VANILLA CREME ANGLAISE
This elegant pear tart makes the most of winter's fruit offerings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4-by-13-inch tart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
- Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.
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Client khalifa West
[email protected]This tart is a bit more work than I expected, but it's definitely worth it. The crust is flaky and buttery, and the filling is smooth and creamy. The pears are perfectly cooked and add a touch of sweetness. I will definitely be making this tart again
Seth
[email protected]I'm not sure what I did wrong, but my tart didn't turn out as good as I expected. The crust was a bit dry, and the filling was too runny. I'm going to try making it again, but I'll follow the recipe more carefully this time.
Catherine Pangelinan
[email protected]This tart is so easy to make, and it's always delicious. I love the way the pears caramelize in the oven.
Adebusola Temitope
[email protected]I've made this tart several times, and it's always a hit. It's the perfect dessert for a special occasion.
Double Kumar
[email protected]This tart was a disaster. The crust was tough and chewy, and the filling was grainy. The pears were also mushy. I don't know what went wrong, but I will never be making this tart again.
Devendra Mehta
[email protected]I followed the recipe exactly, but my tart didn't turn out as good as I expected. The crust was a bit dry, and the filling was too runny. The pears were also a bit undercooked. I'm not sure what I did wrong.
Chris Ramsay
[email protected]I'm not a huge fan of pear tarts, but I decided to give this recipe a try. I was pleasantly surprised. The crust was flaky and buttery, and the filling was smooth and creamy. The pears were tender and flavorful. I would definitely make this tart agai
Kristobal Soto
[email protected]I made this tart for a party I was hosting, and it was a huge hit. Everyone loved it. The crust was flaky and buttery, and the filling was smooth and creamy. The pears were perfectly cooked and added a touch of sweetness. I will definitely be making
Ellex Viba
[email protected]This tart was a bit more work than I expected, but it was worth it. The crust was a bit tricky to work with, but it turned out flaky and delicious. The filling was smooth and creamy, and the pears were perfectly cooked. I served it with a scoop of va
Hacker Darling
[email protected]I've made this tart a few times now, and it's always a hit. The crust is flaky and buttery, and the filling is smooth and creamy. I love the way the pears caramelize in the oven. I usually serve it with a dollop of whipped cream or vanilla ice cream.
hasanul jubayer
[email protected]I wasn't sure how this tart would turn out, but I was pleasantly surprised. The crust was golden brown and flaky, and the filling was smooth and creamy. The pears were tender and flavorful. I added a scoop of vanilla ice cream on top, and it was the
Farabi Islam
[email protected]This pear tart was a huge success! The crust was flaky and buttery, and the filling was creamy and flavorful. The pears were perfectly cooked and added a touch of sweetness. I will definitely be making this tart again soon.
Bongani Masuku
[email protected]I'm a huge fan of pear tarts, and this recipe has become my go-to for a quick and easy weekday dessert. The crust is flaky and buttery. The filling is smooth and creamy, with a hint of vanilla. And the pears are juicy and sweet. I've made this tart s