JOHN'S PEAR AND ALMOND CREAM TORTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



JOHN'S PEAR AND ALMOND CREAM TORTE image

Yield 8 slices

Number Of Ingredients 17

Ingredients
For The Dough
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
For The Filling
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
2 cans (15 ounces each) pear halves, drained, patted dry, and sliced lengthwise

Steps:

  • Directions Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water). Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour. Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate. Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined. Spread cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining cup jam; brush over tart.

Be_quiet_Loser
[email protected]

This torte is a waste of time and money.


Diana Budko
[email protected]

I didn't like the flavor of this torte.


Pahadigaming 098
[email protected]

This torte was a bit too expensive for my taste.


Hamza Kisembo
[email protected]

The pears in this torte were a bit undercooked, but the overall flavor was good.


Fuxyxjxyviv Uogudtdivjvuv
[email protected]

The crust on this torte was a bit dry, but the filling was delicious.


Dumindu Gayan
[email protected]

This torte was a bit too sweet for my taste, but it was still very good.


Prabin Basnet
[email protected]

I'm definitely going to make this torte again. It's a new favorite!


Dhiaa Eddine
[email protected]

This torte is perfect for a special occasion. It's elegant and delicious.


XToriTwilightX
[email protected]

I love the combination of pears and almonds in this torte. It's a classic flavor combination that never disappoints.


Ray Da Don
[email protected]

This torte is a bit time-consuming to make, but it's worth the effort. It's a real showstopper!


Akter Xazid
[email protected]

I'm not usually a fan of pear desserts, but this torte changed my mind. It's absolutely delicious!


GG AMONG
[email protected]

This is the best pear torte I've ever had. The almond cream filling is so smooth and flavorful, and the pears are perfectly cooked.


Japan Keyz
[email protected]

I made this torte for a special occasion and it was a huge success. Everyone loved it! The combination of pears, almonds, and cream is simply irresistible.


Karabow Mositow
[email protected]

This pear and almond cream torte was a hit! The flavors were perfectly balanced and the texture was divine. The crust was flaky and buttery, the almond cream filling was smooth and rich, and the pears were tender and juicy. I highly recommend this re