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Pear Apricot Tart

A buttery almond crust topped with fresh pears and dried apricots,

♪ "these are a few of my favorite things." ♪


Want to make one? Here's how...




You'll need a couple of pears, dried apricots, some butter, almonds, almond extract, sugar, an egg, salt, lemon juice, flour and baking powder. 





Put the almonds into the bowl of a food processor, 





with the sugar and blend until, 





finely ground. 





Add the butter, egg and almond extract. Process until smooth. 





Add the flour, baking powder and salt; pulse a few times, just to combine. 





The dough will be soft. 





Spread the dough in the bottom of the prepared 9" tart pan. 





Cut the pears in half, 





then into fourths. 





Remove the core from each section. 





Don't forget to remove that tough little stem vein.  





In a medium bowl, mix the sliced pears and dried apricots with





lemon juice and 





a tablespoon of sugar. 





Arrange the pears and apricots over the dough. 

Bake in a 350*F oven for 50-55 minutes until the center is firm. 


While the tart is baking, 





mix the preserves, or jam-jelly, 





with a tablespoon of water





and mix thoroughly. 





Hot out of the oven. Oh the wonderful aroma. 





Brush the preserves over the warm tart. 

Cool before unmolding. 




Delicious. The pears were cooked to perfection and the tart bits of dried apricots were the perfect match with the pears. 

It is so good I will definitely make it often. One thing I really like about it is that it is not too sweet. 

So, here's what I did different from the recipe.

I didn't peel the pears and don't plan to in the future. 

I used roasted not raw almonds. I don't know that if it makes that big of a difference or not, but when I make it again I'll use the raw almonds and see if it truly makes a difference. 

I used Lemongrass preserves not apricot preserves. I don't know if I'd like it made with the apricot preserves, the lemongrass added a "freshness."

Here's what I will do different the next time I make it. 

I'll cut the pears into 8th's because I'd like them to fan out prettier over the top of the batter. I think the apricots need to be cut into 4th's, they are just too big of a bite when cut in half. 


Here's the recipe.


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Pear and Apricot Tart


1/2 cup (1stick) unsalted butter; room temperature  plus more for the pan

1/2 cup raw almonds

1/2 cup sugar

1 tablespoon sugar

1 large egg

1/2 teaspoon pure almond extract

1 cup all purpose flour; spooned, leveled

1/2 teaspoon Baking Powder

1/2 teaspoon kosher salt

2  pears, such as Bosc or Bartlett; peeled, quartered, cored

1/2 cup dried apricots; halved

1 tablespoon fresh lemon juice

Heat oven to 350°F. Butter a 9-inch removable-bottom fluted tart pan.
In a food processor, process the almonds and 1/2 cup of the sugar until finely ground. Add the butter, egg, and almond extract and process until smooth. Add the flour, baking powder, and salt and pulse a few times just to combine. (the dough will be soft)

Spread the dough in the bottom of the prepared pan.

In a small bowl, toss the pears and apricots with the lemon juice and the remaining tablespoon of sugar. Arrange the pears in the dough. Scatter the apricots over the dough, pressing them in gently.
Bake until the pears are tender and the center is firm, 50 to 55 minutes.Cover the edges with foil if they brown too quickly.
In a small bowl, combine the preserves and 1 tablespoon water. Brush over the warm tart. Let cool in the pan before unmolding.
Notes:  November Real Simple Magazine

** Exported from Now You're Cooking! v5.84 **

And that's that