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Pear-Almond Tart
Desserts

Pear-Almond Tart

The filling for this Pear-Almond Tart is a smooth and delicious almond cream known as a Frangipane. It is often used as a filling for pastries like puff pastry and in tarts with fresh fruit. In Provence, I make the creamy filling with pistachios instead of almonds and I use fresh apricots in place of the pears. Any nut can be used in the filling and fresh fruit can range from apples and cherries to plums and fresh raspberries.

Tarte Tatin of Pears
Desserts

Tarte Tatin of Pears

A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.