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Where is the summer going? I think a lot of us are extra busy this year and its time we take a little break to enjoy what short summer we have. The garden seems to be in a hurry this year to bloom. The fall bloomers are just about ready. Checking years past they start to bloom at the end of August. So let’s take some relaxation time and perhaps serve it up with something sweet.

Who’s in the mood for pears, I am? It’s one of my favorite fruits. Don’t let the heat of the summer keep you out of the kitchen. This recipe is rather quick to make and with a short time in the oven you will have a delicious dessert to enjoy outdoors.

Almond Pear Tart Recipe


3 ripe D’anjou pears

Pâte Sucrée


1/3 cup apricot jam

1/3 cup sliced almonds, toasted

Preheat oven to 350ºF.

Pâte Sucrée

2 cups all-purpose flour

6 Tablespoons unsalted butter, softened

1 cup confectioner’s sugar

1 large egg

¼ teaspoon sea salt


1. Process butter and confectioner’s sugar together until fluffy, 2 minutes.

2. Add egg and sea salt and process for another minute or so.

3. Add flour and pulse just until combined, approximately 5 seconds.

4. Dump bowl onto a work surface and knead just to form a ball.

5. Roll out between two sheets of wax paper to an eighth of an inch.

Chill at least 2 hours.

6. Peel off one side of the parchment and invert over 6-4 1/2 inch tart rings.

7. Press down on the dough so the tart pans cut the dough to size.

8. Press dough into the sides of the pans and then the bottoms.

-If there are any tears in the dough just push to seal.

-If it is very warm in the kitchen, you can roll out individual tart shells; just divide dough into six even pieces.


Frangipane Recipe:

¾ cup granular sugar

¾ cup almond meal

6 Tablespoons unsalted butter, softened

1 Tablespoon all-purpose flour

1 Tablespoon almond extract

1 large egg


Preparing the frangipane:

1. Combine the butter and sugar together until smooth.

2. Add remaining ingredients and whisk until smooth.

3. Fill a piping bag with a ½ inch round tip with frangipane.


Baking the tarts:

1. Remove prepared tart shells from refrigerator and pipe a ¼ inch layer of frangipane into the bottom.

 -Alternate: Divide frangipane evenly between tarts and spread out using the back of a spoon.

2. Peel, halve and core pears, placing one half in the center of each tart.

3. Bake for 35-40 minutes until frangipane has risen and edges are golden in color.

4. Cool for 15 minutes before removing tarts from their pans.

Finishing the tarts:

1. Heat apricot jam in a small saucepan and strain through a fine mess sieve.

2. Brush jam over tart tops and sprinkle toasted almonds around the edges.


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