Mary Berry Pear And Almond Tart

Mary Berry Pear And Almond Tart is crafted with a Homemade Sweet Tart Crust, butter, confectioners’ sugar, almond and all-purpose flour, kosher salt, eggs, vanilla extract, rum, and Bartlett or Anjou pears. This delightful recipe requires a total time of 60 minutes, yielding a delectable tart serving 8.

More Mary Berry Recipe:

• Mary Berry Yoghurt Cake Recipe
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding

🤎 Why You’ll Love This Pear And Almond Tart Recipe:

• Harmony of Flavors: The almond cream filling perfectly complements the sweet tart crust, creating a delightful taste experience.
• Elegant Presentation: The fan-shaped arrangement of pears adds a touch of sophistication to your dessert table, making it visually appealing.
• Convenient and Quick: Achieve a delicious tart in just 60 minutes of total time, offering a time-efficient solution for a stunning dessert.

❓ What Is Mary Berry Pear And Almond Tart Recipe?

Mary Berry Pear and Almond Tart is a divine dessert featuring a homemade sweet tart crust, luscious almond cream filling, and perfectly arranged Bartlett or Anjou pears. 

🍐 Mary Berry Pear And Almond Tart Ingredients

• 1 Homemade Sweet Tart Crust (9–10 inch, 23–25 cm)
• ½ cup unsalted butter (1 stick, 8 Tbsp; at room temperature)
• 1 cup confectioners’ sugar (or substitute ½ cup, 100 g granulated sugar)
• 1 cup almond flour
• 2 Tbsp all-purpose flour (plain flour)
• ¼ tsp Diamond Crystal kosher salt
• 2 large eggs (50 g each w/o shell) (at room temperature)
• 1 tsp pure vanilla extract
• 1 Tbsp rum (optional)
• 1 tsp almond extract (increase to 1½ tsp if you skip the rum)
• 3 Bartlett or Anjou pears 
• ½ lemon
• 3 Tbsp apricot jam
• 1 tsp confectioners’ sugar (for sprinkling)
• 1 Tbsp sliced almonds (for sprinkling)
• Make 1 Homemade Sweet Tart Crust that‘s by following this step. You can make the tart crust ahead of time.

🥮 How To Make Mary Berry Pear And Almond Tart  

To Make the Almond Cream Filling (Frangipane)

1. Collect all of the materials. Remove the eggs and butter from the fridge and set them out at room temperature. 
2. Emulsion becomes more challenging if the eggs are added to the mixture at a too-cold temperature, as they lower the butter’s temperature. 
3. The scrambled egg look is also caused by adding the eggs all at once, which hinders emulsion. 
4. Although soaking the cold eggs in warm (not hot!) water for 5 minutes is an option, it is recommended to remove the butter and eggs from the refrigerator early.
5. Cream together the ½ cup unsalted butter that has softened in a big basin.
6. To make the mixture look like a coarse meal, add 1 cup of confectioners’ sugar and combine thoroughly.
7. Combine two tablespoons of all-purpose flour (plain flour), one cup of almond flour, and half a teaspoon of Diamond Crystal kosher salt. Stir until well combined.
8. Gradually integrate the mixture with two large eggs, each weighing 50 g without the shell.
9. Blend in 1 tablespoon of rum, 1 teaspoon of almond essence, and 1 teaspoon of pure vanilla extract.
10. Blend or whisk until completely combined. The almond cream has a three to five-day shelf life in the fridge and a week in the freezer.

For the Assembly

1. Get your oven preheated at 375 degrees Fahrenheit (190 degrees Celsius). A 25ºF (15ºC) drop in cooking temperature is all it takes to use a convection oven. 
2. Liquify 3 tablespoons of apricot jam and 1 tablespoon of water by heating them in the microwave for 10 seconds. 
3. To keep the bottom of the chilled pastry shell from getting mushy, spread the jam on it. 
4. Keep the jam for a later time. After baking the tart crust, pour the almond cream into it and use an offset spatula to level it out to the edges. Chill it for 30 minutes to let it set.
5. Put three Bartlett or Anjou pears through their paces by peeling, halving, and core-removal.
6. Thinly slice each half lengthwise into thirds of an inch (3 mm). To keep the pears from browning, squeeze half of a lemon and rub it on them.
7. The tart crust should be removed from the fridge. Pat each pear half gently so that it spreads out toward the top, or stem side. 
8. Transfer the pears to the almond filling by sliding the knife under them.
9. Arrange the pears in a fan shape toward the middle of the top, with their tips facing inward. Because the filling will cause the pears to swell, it’s important to leave enough space between each one.

Bake the Tart

1. For approximately 40 to 45 minutes, or until a bamboo skewer inserted into the middle of the filling comes out clean, bake the tart at 375ºF (190ºC).
2. Cool the tart in its pan on a wire rack after taking it out of the oven. Use the remaining apricot jam to brush the pears. 
3. Peel the tart from its mold before serving.
4. Remove the oil from the pan and toast the sliced almonds for about 5 minutes, or until they turn golden.
5. You can top it with toasted almond slices and 1 teaspoon of confectioners’ sugar. Serve it warm. 

💭 Recipe Tips:

• Prepare Ahead: Make the homemade sweet tart crust in advance to save time on the day of assembly.
• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for easier emulsion and a smoother almond cream filling.
• Avoid Cold Eggs: Cold eggs can hinder emulsion, leading to a scrambled egg appearance in the almond cream. Soak them in warm water if necessary.

🥗 What To Serve With Mary Berry Pear And Almond Tart?

Serve pear and almond tart with vanilla ice cream,whipped cream,caramel drizzle, fresh berry coulis, mint garnish ,chocolate Shavings, lemon zest, Cinnamon Dusting.

🎚 How To Store Leftovers Pear And Almond Tart?

• In The fridge: Store your Leftovers Pear And Almond Tart in an airtight container for 3 days.
• In The freezer: Store Leftovers Pear And Almond Tart in a sealed container for month.

🥵 How To Reheat Leftovers Pear And Almond Tart?

• In the oven: Reheat Leftovers Pear And Almond Tart for 10 minutes at 350°F in an oven dish.
• In the microwave: Warm Leftovers Pear And Almond Tart on medium power for 1-2 minutes.
• In the air-fryer: Reheat Leftovers Pear And Almond Tart for 5 minutes at 325°F in the air-fryer-basket.:

FAQ’S:

More Mary Berry Recipe:

• Mary Berry Pineapple Fruit Cake
• Mary Berry Cauliflower Pie
• Mary Berry Carrot And Banana Cake

Mary Berry Pear And Almond Tart Nutrition Facts:

• Calories:320cals
• Total Fat: 17g
• Saturated Fat: 8g
• Total Carbs: 36g
• Net Carbs: 34g
• Dietary Fiber: 2g
• Total Sugars: 17g