il Bistro Italiano dessert recipe

Recipe - Torta di Pere e Mandorle (Pear Almond Tart)

Wine: Pair with Carlson Cougar Run Fat Cat Muscat

Ingredients:

For the pear filling:
3-4 ripe pears, Bartlett or similar
1/2 cup sugar
water

For the almond filling:
1/2 lb almond paste
1/2 lb sugar
4 oz unsalted butter
2 oz cake flour
2 oz eggs

For the crust:
1/2 lb unsalted butter
3 oz sugar
2.25 oz eggs
3/4 lb cake flour, sifted

Directions:

To make the pear filling:
Peel and core the pears. Cut them in half vertically and put them in a pot with enough water to cover them. Add the sugar and cook until soft. Remove from heat and let cool in its own liquid.

To make the almond filling:
In a mixer bowl and using the paddle attachment, mix almond paste and sugar at low speed until evenly mixed. Add the softened butter and flour and mix until smooth. Beat in the eggs, a little at a time, until incorporated.

To make the crust:
In a mixer bowl and using the paddle attachment, mix the butter, sugar, and salt at low speed until evenly blended. Add the eggs and mix until absorbed. Add the flour and mix well. Wrap the dough in plastic and refrigerate for at least 1 hour.

To make the tart:
Butter and flour a 10 inch tart pan with removable bottom. On a lightly floured surface, roll the dough into a 1/4 inch thick circle and place into tart pan. Trim excess dough. Spread almond filling evenly on the dough. Remove pear halves from liquid and slice each half keeping the slices together. Transfer the sliced halves onto the almond filling and arrange artistically. Bake the tart in a preheated 350ºF oven until golden. Remove and cool on rack. If desired, sprinkle with powdered sugar.

Recipe compliments of chef Brunella Gualerzi of il Bistro Italiano, 400 Main Street, Grand Junction CO