Marzipan Pear Tart

Finding myself with several tubes of Marzipan in my cupboard I wanted to use this to make something besides cute animals or flowers.  I then realized that I could substitute the Marzipan for Almond Flour and sugar.  This turned out so tasty that I made two the same day so I could give some away and have enough for a few dinner parties.

Tart Crust:
1 1/2 Cups All Purpose Flour
1/2 teaspoon salt
2 Tablespoons Caster Sugar
4 Oz. (1 stick) Cold Unsalted Butter
Ice water
Mix the flour, salt and sugar together.  Cut the butter into the dough using a pastry cutter or you can use a food processor.  When the butter is mixed into the flour correctly the butter will be the size of small peas.  Slowly add ice water 2 Tablespoons at a time and fold the dough together.  You will add approximately 6-8 Tablespoons of ice water.  To test to be sure the dough will hold together, squeeze some of the dough and it should hold together but not be wet.  Knead the dough to combine completely.  Place between two pieces of plastic wrap and roll out to 13 inches.  Cover with the plastic wrap and chill in the refrigerator for 30 minutes.  Remove from the refrigerator and place into a 9 inch removeable bottom tart pan.  Fold the excess dough over itself and build the walls of the tart crust.  Roll the rolling pin over the top to smooth the edges and remove any additional excess dough.  Prick the dough with a fork and rest in the refrigerator for another 30 minutes.  This prevents the dough from shrinking down the sides of the tart pan when baking.  Bake the tart shell at 375F with a piece of parchment or foil inside with weights to keep the bottom flat for 20 minutes.  Remove the parchment or foil and bake an additional 10 minutes.  Allow to cool to room temperature.  The tart crust can be made 2 days ahead.  Store at room temperature in a sealed container.
Tart Filling:
1 Package Odense Marzipan
4 Oz. Butter (1 stick)
2 Large Eggs
1/4 Cup All Purpose Flour
1 teaspoon Madagascar Vanilla
1/2 teaspoon Almond Extract
2 Ripe Pears – Peeled
Cream the Marzipan and butter together until smooth.  Add the eggs one at a time until combined.  Add the flour and extracts.  The dough will be like stiff pancake batter.  Spread this into the tart shell with an off-set spatula until smooth.   Core and cut the pears in half.  Slice the pears almost to the stem side, but not all the way into 8 slices.  Press down on the pears to fan them.  Place on top of the filling.  Do this with the remaining pears.  Bake at 375F for 35 minutes or until brown and puffy.  Allow to cool and glaze the pears with melted apricot preserves that have been strained.  Dust with powdered sugar and serve.  This can be stored at room temperature for up to 3 days, don’t refrigerate this or the marzipan filling will get soggy.

1 Comment

  1. September 21, 2012 at 4:33 pm

    What a yummy light dessert! Delicious with figs too!

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