Pear and almond tart

Pear and Almond Tart

This is truly a French classic tart that is so delicate and delicious it is really hard not to eat the whole thing.  Sometimes it may also be called "frangipane" which is the almond custard made in this dessert.  Usually you poach the pears but it is difficult to get it to the right texture without ruining the shape of the fruit.  For this reason, I use the canned pears in water only.  Be sure to buy a good brand, it is not something you want to cheap out on because it will make a difference in your final product.  If you don't like pears then substitute with canned apricots or peaches!

Therapeutic topic of the week: Recall a past success.

Taking five minutes to reflect on how you pulled through other stressful situations like your last breakup or when you switched jobs can help you reconnect with your resilient side.

In the moment, it may feel as though you'll never get over your present problem, but when you look back, you realize that you felt similarly before and found a way to overcome it.

If you're going through a divorce or recently lost a loved one, you also may want to seek out a support group: Research on grieving presented by the Center for the Advancement of Health in Washington, D.C., suggests that talking with peers is even more beneficial than one-on-one counseling in the initial months after a loss.

Pear and Almond Tart Recipe
Adapted from Food and Wine

Ingredients
PASTRY
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1/4 cup ice water

FILLING
1 cup milk
1/4 cup sugar
3 tablespoons cornstarch
3 large eggs
Pinch of salt
1 stick plus 6 tablespoons (7 ounces) unsalted butter, softened
2 1/2 cups sliced almonds
1 1/2 cups confectioners' sugar
1 tablespoon almond extract
5 canned pear halves in water, sliced

Vanilla ice cream, for serving

Directions
In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms. Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks or 10 small disks for tartlets. Wrap and refrigerate until chilled.

Bring the milk to a simmer in a medium saucepan. In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch. Whisk in 1 egg and the salt. Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes. Strain the custard into a bowl and let cool slightly. Whisk in 2 tablespoons of the butter.

Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed. Beat in the confectioners' sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and extract.

Preheat the oven to 350°. On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms. If making miniature tarts such as I did, roll each disk into a 5 inch round 1/8 inch thick for each tartlet pan.  Fold the overhang onto itself. Using a sharp knife, trim off any excess pastry.

Spoon the filling into the tarts. Place 1 pear half in the center of each tart; arrange the slices trying to keep the original shape of the pear. Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden. Let the tarts cool for 30 minutes, then unmold and serve warm or at room temperature with vanilla ice cream.