pear and almond tart
A lot more than anyone should, I fixate on Paris. It’s not just that we , returned just because we missed it and scheme to find a way to expat ourselves there one day or at least for a couple years; no, that would be too obvious. My obsession lies with the fact that, as with all things we pine for, the grass just seems so much greener over there, from the to the which are never crushed to make room for fugly glass and concrete monoliths, and do I even need to get started about the respect given to artisan crafts from to ?
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
- 4 cups water
- 1 1/4 cups sugar
- 1 1/2 tablespoons fresh lemon juice
- 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
- 2/3 cup blanched slivered almonds
- 1 tablespoon all purpose flour
- 7 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 large egg
- 1/2 teaspoon almond extract or 2 teaspoons brandy (optional)
- 1 sweet tart shell, baked (recipe above)