Recipe by MyRecipes November 2011

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Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
20 mins
bake:
45 mins
total:
1 hr 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place almonds in a skillet over medium heat. Cook, shaking skillet often, until nuts are lightly toasted, 5 to 7 minutes. Transfer to a bowl.

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  • Preheat oven to 375°F; line a large baking sheet with parchment. Place one sheet of puff pastry on a lightly floured surface. Brush it lightly with water; place second sheet on top. Using a rolling pin, roll pastry sheets together into a 12-inch square, then trim into a 12-inch circle. Transfer to lined baking sheet; refrigerate.

  • In a bowl, using an electric mixer on medium speed, beat almond paste, 3 Tbsp. sugar and 1 egg until smooth. Beat in butter and almond extract until smooth. Stir in flour. Spread mixture evenly over pastry, leaving a 1-inch border. Fan pears in a circle over filling. Scatter cherries on top. Fold pastry edges over filling, pleating as you go, leaving center of pears exposed. The pastry should tightly enclose pears and filling.

  • Beat remaining egg with 1 tsp. water. Brush mixture over pastry edges. Sprinkle remaining sugar over fruit. Bake until pastry is golden, about 45 minutes. Sprinkle almonds over fruit and transfer tart to a wire rack to cool. Serve at room temperature.

Nutrition Facts

460 calories; fat 27g; saturated fat 8g; protein 9g; carbohydrates 48g; fiber 3g; cholesterol 64mg; sodium 321mg.
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