Pear Almond Tart

zoebakes.com

Lauren Hartshorn

Tart dough from SWEET by Helen Goh and Yotam Ottolenghi

2 ⅓ cups (300g) all-purpose flour

¾ cup (90g) confectioners’ sugar

¼ teaspoon salt

¾ cup, plus 2 tablespoons (200g) unsalted butter, cold, cut into small pieces

1 teaspoon lemon or orange zest

1 yolk

2 tablespoons water (more if it isn’t coming together)

Mix the flour, sugar and salt together in a food processor. Add the butter and pulse until the butter is cut into the flour and you can no longer see pieces. The flour will still powdery. Add the yolk and water, mix until the dough comes together. Pour it onto the counter and knead until it is a smooth ball. Wrap and refrigerator until it is well chilled, at least an hour. Can be made 2 days in advance or frozen for up to a month. Mix the flour, sugar and salt together in a food processor. Add the butter and pulse until the butter is cut into the flour and you can no longer see pieces. The flour will still powdery. Add the yolk and water, mix until the dough comes together. Pour it onto the counter and knead until it is a smooth ball. Wrap and refrigerator until it is well chilled, at least an hour. Can be made 2 days in advance or frozen for up to a month.

4 Poached Bosc or Bartlett Pears (there are only 3 in this tart and I think it needed one more)

1 cup almond cream (frangipani)

1 cup toasted almonds, crushed

1 tablespoon sugar for dusting over the top

Directions at zoebakes.com

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