Asian Pear Tart with Pâte Brisée Filling

 

Our church has been continuing to bless us with fruit and today Asian pears got to take the spotlight. I've never baked with them before but my first thought was to make a tart. I made a rich pastry crust, filled them with a pâte brisée filling and topped them with Asian pear slices. Serve with a dusting of powdered sugar and enjoy!

God Bless,

Sandra xoxo

Rich Pastry Crust

1 1/2 cups all purpose flour

1/2 teaspoon salt

1/2 cup butter

1 egg

1-2 tablespoons milk

Stir together the flour and butter. Cut cold butter into the flour until mixture resembles course crumbs. Make a well in the center of the mixture and add one egg and one tablespoon milk. Slowly stir mixture together until it forms a ball. If necessary, add the additional tablespoon of milk. Divide the dough into four parts for individual shells or don't divide it for a 9" tart shell. Roll out the dough and press into tart shells. Prick the dough with a fork and/or use pie beads to keep the shells from bubbling. Bake at 350 F for 30 minutes.

Pâte Brisée (Almond Cream)

3/4 cup almond flour

3/4 cup powdered sugar

1 teaspoon cornstarch

1 teaspoon flour

3/4 cup butter, room temp

1 teaspoon vanilla

1 egg

In a small bowl, sift together dry ingredients. In a stand mixer, or hand mixer, cream together butter and vanilla until soft and fluffy. Add in dry ingredients. Add egg. 

Assembling

When the shells are done baking (should still be light colored), remove from the oven and fill with the almond cream. Arrange pealed and thinly sliced Asian pear slices on top. Bake at 325 F for 35-40 minutes or until the crust and filling are golden brown.