Pear and Apricot Tart

Pear and Apricot Tart
José Picayo
Almost too pretty to eat, this tart has a sweet almond crust that perfectly complements the baked pears.

Get the recipe
.
Serves 8
preparation
20
minutes
cooking
105
minutes

Ingredients

1/2
cup
(1 stick) unsalted butter, at room temperature, plus more for the pan
1/2
cup
raw almonds
1/2
cup plus 1 tablespoon
sugar
1
large egg
1/2
teaspoon
pure almond extract
1
cup
all-purpose flour, spooned and leveled
1/2
teaspoon
baking powder
1/2
teaspoon
kosher salt
2
pears (such as Bosc or Bartlett)—peeled, quartered, and cored
1/2
cup
dried apricots, halved
1
tablespoon
fresh lemon juice
1/4
cup
apricot preserves

Directions

  1. Heat oven to 350° F. Butter a 9-inch removable-bottom fluted tart pan.
  2. In a food processor, process the almonds and ½ 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).
  3. Spread the dough in the bottom of the prepared pan.
  4. 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.
  5. 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).
  6. In a small bowl, combine the preserves and 1 tablespoon water. Brush over the warm tart. Let cool in the pan before unmolding.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 357
  • Fat 18 g
  • Sat Fat 8 g
  • Cholesterol 59 mg
  • Sodium 167 mg
  • Protein 5 g
  • Carbohydrate 48 g
  • Sugar 30 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 47 mg
What does this mean? See Nutrition 101.