French Pear Tart with Almond Cream

While searching for recipes to make the fruit tart with vanilla pastry cream for my friend's birthday, I mistakenly came across a recipe for an almond cream tart instead. When I described the tart to my friend she seemed quite enthused by the idea and so, even though I did eventually find the correct recipe, I decided to make her mini pear tarts to go along with the bigger fruit tart.

Although I had not originally intended to bake so much I'm glad that I did because this tart turned out fabulously! In fact, my friend and I both agreed that we actually preferred the taste of the mini pear tarts to that of the fruit tart. Due to the fact that the tart shell was first partially baked on its own and then filled with the almond cream and baked again it gave the crust a great crunch. The center, however, remained soft with the creamy filling and was topped with the sweetness of the poached pears. Since I only made four mini tarts but had enough filling and dough for six, I used the extras the next day to bake some for my family and I'm glad to report that it was well received.

French Pear Tart with Almond Cream
Note: This recipe is enough for one 9'' or 10'' tart or six 4.5'' tarts.

For the tart shell:

The recipe is the same as the tart shell of the fruit tart with vanilla pastry cream. If baking mini tarts, alter the baking times to 10 minutes with weight and 8-10 minutes uncovered.

For the cream:

• 6 tbsp unsalted butter, room temperature
• 2/3 cup sugar
• 1 cup ground blanched almonds
• 2 tsp flour
• 1 tsp cornstarch
• 1/4 tsp cinnamon
• 1 egg
• 1 tsp vanilla

1. Beat together the butter and sugar until smooth.
2. Beat in the ground almonds and then add the flour, cornstarch, and cinnamon.
3. Add the egg and continue to beat until the mixture is homogenous. Add the vanilla and beat just until incorporated.
4. Cover the mixture with plastic wrap so that the plastic is directly touching the surface of the cream and refrigerate until completely chilled.

For the poached pears:

• 1 medium firm pear
• 2 1/4 cups water
• 1/2 cup sugar
• 1/2 lemon, juiced

1. Combine the water, sugar, and lemon juice in a small saucepan and heat until boiling.
2. Peel the pear and then lower into the boiling liquid. Reduce the heat to low and allow the pear to simmer for about 15 minutes, or until it is easily poked through with a fork.
3. Remove the saucepan from the heat and let the pear cool down in the poaching liquid.

To assemble and bake:

1. Spread the almond cream into the tart shell.
2. Remove the pear from the poaching liquid and pat dry. Slice and core the pear and arrange the slices on the surface of the cream.
3. Place the tart on a baking tray and bake at 350 degrees Fahrenheit for 50-60 minutes, or until the almond cream puffs up and browns. For the mini tarts, reduce the baking time to 20-25 minutes. To serve, sprinkle with some icing sugar.