Try this Red Wine-Poached Pear Tart recipe, or contribute your own.
Suggest a better descriptionRed Wine-Poached Pear Tart
Makes 1 (14x4-inch) tart
Ingredients
Almond Crust (recipe follows)
3 cups (720 grams) dry red wine, such as Zinfandel
½ cup (100 grams) granulated sugar
2 whole star anise (2 grams)
3 small Bartlett or D’Anjou pears (540 grams), peeled, halved, and cored (stems left intact)
Almond Cream (recipe follows)
Garnish: toasted sliced almonds, confectioners’ sugar
Instructions
Preheat oven to 350°F.
Remove Almond Crust from freezer. Peel off 1 sheet of parchment paper. Place dough, parchment side up, over a 14x4-inch removable-bottom tart pan; carefully peel off remaining parchment. Gently press dough into bottom and up sides of pan. (If dough cracks, press it back together.) Top with a piece of parchment, letting ends extend over edges of pan. Add pie weights.
Bake for 15 minutes. Carefully remove paper and weights. Let cool completely on a wire rack. Lower oven temperature to 325°F.
In a medium saucepan, combine wine, granulated sugar, and star anise. Bring to a boil over high heat. Boil for 5 minutes. Reduce heat to low. Add pears to pan; cover and simmer until pears are tender, about 20 minutes. Carefully remove pears from pan, and let cool completely before using.
Spread chilled Almond Cream into bottom of cooled tart shell. Arrange cooled poached pears over almond cream.
Bake until center is set, 40 to 45 minutes. Let cool completely before cutting. Garnish with almonds and confectioners’ sugar, if desired.
4.0 from 1 reviews
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Almond Crust
Makes 1 (14x4-inch) crust
Ingredients
½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
1 large egg (50 grams)
1 cup (100 grams) cake flour
½ teaspoon (2.5 grams) baking powder
½ cup (57 grams) sliced almonds, finely chopped
¼ teaspoon kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
In a medium bowl, sift together flour and baking powder. Add flour mixture, almonds, and salt to butter mixture, beating until well combined. (This is a very wet dough.)
On a work surface, place a large sheet of parchment paper. Place dough in middle of parchment; top with a second sheet of parchment. Roll dough into a 16x6-inch rectangle. Freeze until firm, about 15 minutes.
4.0 from 1 reviews
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Almond Cream
Makes about 1 cup
Ingredients
½ cup (48 grams) almond flour
¼ cup plus 1 tablespoon (62 grams) granulated sugar
¼ cup (57 grams) unsalted butter, softened
1 large egg yolk (19 grams)
2 teaspoons (6 grams) all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon lemon zest
¼ teaspoon (1 gram) almond extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium speed until pale in color and fluffy, about 3 minutes. Cover and refrigerate for at least 3 hours before using.
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3 COMMENTS
Valentines sweets you'll fall in love with - The Oklahoma 100
February 2, 2018 at 12:55 pm
[…] Day sweets to swoon over” for mouthwatering baked goods, including spirits-infused treats such as red wine-poached pear tart and bourbon chocolate-covered cherry […]
Reply
Karen
November 19, 2018 at 10:53 pm
I made this over the weekend. Really excellent flavor!
Have a couple questions though….
After you bake the crust for 15 minutes, do you remove it from the tart pan to cool on the wire rack, and then fill with the almond custard & bake a second time? Or do you leave it in the tart pan the whole time? The directions don’t say, so I left it in the pan for the second bake. The result was a tart that won’t come out of the pan, even with a removable bottom.
That said, what do you recommend coating the tart pan with to prevent sticking? I’m always hesitant to use something like Pam, because it can make the crust too “buttery”.
Looking forward to making it second time. It was super delicious!
Reply
Kyle Grace Mills
November 20, 2018 at 3:53 pm
Hey Karen,
We bake in the tart pan the whole time. But if you’re looking to make sure your tart comes out cleanly, try using a removable bottom tart pan that has been properly buttered and floured (to help it be removed cleanly from the tart mold). We hope this helps! Happy baking!
Reply
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Almond Crust
Makes 1 (14x4-inch) crust
Ingredients
½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
1 large egg (50 grams)
1 cup (100 grams) cake flour
½ teaspoon (2.5 grams) baking powder
½ cup (57 grams) sliced almonds, finely chopped
¼ teaspoon kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
In a medium bowl, sift together flour and baking powder. Add flour mixture, almonds, and salt to butter mixture, beating until well combined. (This is a very wet dough.)
On a work surface, place a large sheet of parchment paper. Place dough in middle of parchment; top with a second sheet of parchment. Roll dough into a 16x6-inch rectangle. Freeze until firm, about 15 minutes
Almond Cream
Makes about 1 cup
Ingredients
½ cup (48 grams) almond flour
¼ cup plus 1 tablespoon (62 grams) granulated sugar
¼ cup (57 grams) unsalted butter, softened
1 large egg yolk (19 grams)
2 teaspoons (6 grams) all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon lemon zest
¼ teaspoon (1 gram) almond extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium speed until pale in color and fluffy, about 3 minutes. Cover and refrigerate for at least 3 hours before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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