Holiday Recipes
printBraided Pear Tarts With Almond Cream
Dairy
Ingredients
2 sticks butter, room temperature
1 cup sugar
1/2 cup flour
3 cups ground almonds
5 eggs, room temperature
1 tablespoon almond extract
3 boxes frozen puff pastry, defrosted according to directions
20 poached or canned pears (two 29-ounce cans), drained, patted dry and thinly sliced
1 cup frozen or dried cranberries or blueberries
1 egg, beaten for garnish
cinnamon/sugar for seasoning and garnish
4 heaping tablespoons sliced almonds
Directions
Combine the butter and sugar using electric beaters until well mixed. Add eggs, one at a time, beating until “light and fluffy.” Add almond extract, flour and ground almonds all at once. Mix until well blended. Place puff pastry, one sheet at a time, on a lightly floured board or surface. Place a small amount of flour on top of pastry and roll with a rolling pin to about 11-by-13 inches. (This is very easy to do with this pastry!) Leaving the middle section for filling, cut slanted strips (now is the time to use that crimped pastry cutter, if you have one!) down each side to use for “braid.” Using about 3/4 cup of filling, spread mixture evenly down center. Cover with a layer of sliced pears and a sprinkling of the berries. Sprinkle with some cinnamon/sugar mixture. Begin braiding by crossing strips alternately over filling. Carefully lift tart using a long spatula and place on a greased foil-lined baking sheet. Brush with beaten egg. Sprinkle with sliced almonds and then cinnamon/sugar. Bake in a preheated 375-degree oven for 30-35 minutes or until a deep golden brown. This recipe will make six beautiful, delicious strips.