Friday, September 5, 2014

Lemon Pear Tart

Lemon Pear Tart
A delectably sweet and subtle dessert best served warm with a scoop of rich chocolate or vanilla ice cream.

One 9 inch unbaked piecrust
1/2 cup finely chopped toasted almonds
1 1/2 tablespoons all-purpose flour
1/2 cup + 1 1/2 tablespoons sugar
1 teaspoon ground cinnamon
Grated zest of 1 lemon
3 tablespoons unsalted butter
2 large, firm, ripe Anjou or other pear peeled, cored and thinly sliced
1/2 cup  Lemon Pear Marmalade, melted (We have at Bonnes Amies)
12 blanched whole almonds, toasted and coarse chopped

Preheat oven to 375 degree F. Place unbaked crust into a 9-inch tart pan with a removable bottom.
Combine 1/2 cup finely chopped and toasted almonds, flour, 1/2 cup of sugar, cinnamon, lemon zest and butter in a food processor and process just until mixed and crumbly. Do not over process. Pat mixture into pie crust.
Place pear slices in an overlapping pattern over almond mixture. Sprinkle remaining 1 1/2 tablespoons of sugar on slices and bake in the middle of the oven until crust is golden and almond mixture begins to bubble, 30 to 35 minutes. Remove from oven.
Carefully brush with Lemon Pear Marmalade. Sprinkle remaining almonds over tart.
Let the tart stand for about 10 minutes, then cut into slices and serve. Tart may also be served at room temperature.