This recipe for a “Pear and Almond Tart” by Dorie Greenspan, I adapted from Bon Appétit magazine. It has a meltingly tender crust and a delicious almond filling that absorbs the fruit juices and prevents the crust from getting soggy.
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<br />In the original recipe the pears are poached but I just quickly blanched the peaches and peeled them. This way they are holding their shape a lot better. I also added almond and vanilla extract to enhance the flavor of the almond filling.
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<br /> If you are in a hurry or the fruit you like to use is not in season, jarred good quality fruit can be used, just drain and dry them very well.
<br />This tart can be made also with walnuts, hazelnuts, pistachios or pecans and it will be equally delicious with apricots, apples, poached quince, and fresh figs and of course with pears like it is in the original recipe.
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<br />I like that each step in this very, very delicious tart can be made ahead, which is so convenient when we are busy cooking a Holiday feast.
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