Red Wine Poached Pear Tart
Red Wine Poached Pear Tart
Poaching pears in red wine to make an autumn dessert is a French tradition. In this recipe, the poached pears offer their natural sweetness to the buttery almond filling. It's a perfect dessert for the holidays or simply a cold fall night.Courtesy of In The Raw® brand
Prep Time
40
minutes
Cook Time
1.58
hours
Servings
8
Total time: 2 hours, 15 minutes
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar in the raw®
- 1/4 teaspoon fine sea salt
- 1 stick cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cup red wine
- 1 cup sugar in the raw®
- 1 large strip orange zest
- 1 cinnamon stick
- 2 bosc pears, peeled
- 12 tablespoon unsalted butter, softened
- 1 cup sugar in the raw®, plus more for sprinkling top of tart
- 1/2 teaspoon almond extract
- 2 large eggs
- 1 1/3 cup almond flour
- 2/3 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup sliced almonds
Directions
- In a food processor combine flour, sugar, and salt.
- Pulse a few times to combine.
- Add butter and pulse until butter is in tiny pieces and mixture is homogeneous.
- Add egg and vanilla and pulse until dough is moistened but still a little crumbly.
- Transfer dough to a work surface and briefly knead into a smooth ball.
- Flatten into a round, wrap tightly in plastic wrap, and refrigerate at least 1 hour.
- On a lightly floured surface, roll out dough into an 11” round.
- Gently transfer to a 9” tart pan, pressing dough on bottom and up sides of pan.
- Trim any excess dough, and refrigerate 30 minutes more.
- Preheat oven to 375℉.
- Prick tart dough all over with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake until crust is golden around edges, about 20 minutes.
- Remove pie weights and parchment and return to oven for 5 minutes more.
- Let crust cool completely.
- In a large saucepan or pot large enough to hold pears lying on their sides combine wine, sugar, orange zest, and cinnamon.
- Bring to boil, then reduce heat and simmer gently for 5 minutes.
- Add pears and poach, turning pears occasionally, until they are tender but not soft, 20-25 minutes.
- Transfer pears to a cutting board, and reserve wine mixture.
- For almond filling, in a large bowl or a stand mixer with the paddle attachment combine butter and sugar.
- Beat until smooth and fluffy. Beat in almond extract, then beat in eggs 1 at a time.
- In a medium bowl whisk to combine almond flour, flour, and salt.
- Gradually add flour mixture to butter mixture, scraping down sides of bowl as needed, until smooth.
- Preheat oven to 375℉.
- Evenly spread almond filling into tart crust.
- Cut pears lengthwise in half, remove core and stem, and cut into ¼” thick crosswise slices but keeping slices in their pear shape.
- Space pear halves evenly on top of tart, pressing slices apart slightly to fan them out.
- Sprinkle bare almond filling with sliced almonds, and sprinkle entire tart with more sugar.
- Bake until filling is golden brown, about 45 minutes.
- Let cool before serving.