Pear Almond Tart with Apricot Glaze

I have to confess, this is my brother’s recipe.  He frequently gets in a pear tart mood for some reason when he visits.  Perhaps because he knows if he makes it, we will watch the kids (3 and 2) while he does.  I remember waking up one morning when he and my sister in law were staying over, to the sounds of the cupboards banging shut.  Open shut open shut.  I thought, what is he doing? When I eventually came downstairs to greet the day, he was in the middle of making a gluten free pear tart.  He had been searching for all the ingredients and walked to the local store (ok, it was a well stocked gas station) and back with two pears.  All before 9 am.  I guess this is what having kids does for you, gets you up early and motivated, or well, I would call it obsessed.  My bro and I are a lot alike in that when we get something in our head, like a craving, we have to finish it out and go get the dish or make it to remove the obsession.  I get that way about Thai and Korean food.  He gets that way about Korean food and pear tarts.

You haven’t even started drooling yet as you haven’t seen any pictures.  Hang on.  I will get you one.

gf pear tart

Lately I have decided that I can’t wait for visits, I must have the pear tart more frequently. So, I have made it a couple of different times, using a homemade GF crust and a premade crust. The homemade is of course better as:

1. It tastes better.
2. You can do a lot more with the pear fanning.
3. The premade crust is really small and doesn’t oh and ah like the old ceramic tart pan.
4. Cause I said so, just believe me.

Unless of course you:

1. Don’t have a recipe for a homemade GF crust that you like.
2. Don’t have time but have a premade crust in your freezer.
3. Hate baking.

So, I have photos of both options for you. The both taste great although the premade crust is a bit over the top crunchy (read: hard and tough).

pear almond tart with apricot glaze

Pear Almond Tart
** if you can use equal weight of butter, sugar and almonds, that will be the best measurement**
5 Tbs butter
5 oz sugar (about 2/3 cup)
5 oz toasted and then ground almonds (or just buy almond flour) (about 1 and 1/4 cups ground)
2 eggs plus 1 egg yolk
2 – 3 pears (Bosc is my preference)

pear almond tart assembly unbaked pear almond tart

Cream the butter and sugar; add ground almonds; add eggs one at a time.
Pour into an uncooked crust. I used Rebecca Reilly’s Gluten Free crust recipe.
Top with fanned pear slices, sliced to about 1/4 inch thick.
Bake at 400 F for about an hour or golden brown. Let cool a bit and pour the glaze on.
For the glaze:
Mix maybe 1/4 cup of apricot jam in a pot with 2 Tbs of cognac and bring up to a boil or almost boil and then carefully pour it over the tart evenly. The glaze adds a nice tart contrast to the sweet pear and almond mixture. It also gives the tart more gloss and depth of color.

pear almond tart pear almond tart with apricot glaze

Happy Pear Week!

i’m out

Menu Swap October 6th: pears and localvore meals

It’s the end of the gardening season here in Michigan.  So I greet you with a parting shot of sunniness in the rain – the last sunflower of the season.  Ah such a bittersweet ending to the summer.  However cool crisp autumnal smells are in the air and if it were not for the loss of gardening, fall would be the best time of the year.  Oh who am I kidding, it is the best time of the year!!

July 08 food and garden 461

This week’s menu swap is hosted by Cheryl over at Gluten Free Goodness and the ingredient is pears.  I love sliced fresh pears on a platter with mixed cheeses and crackers.   I love a nice pear and almond tart.  My brother always whips one up when he visits in the fall.  We have a great pear tree on the farm, Bosc.  I really like the rusty textured skin of a Bosc pear.  Smooth green skinned pears have nothing on a dark green rust spattered fruit.  Russeted, what a great word for it.

Unfortunately, the pears are waiting for me up at the farm and not here in lovely Lansing where Iive.  I have a hard time running out and purchasing fruit, unless desperate, as I am from a fruit farm and most of the fruit that I eat comes from the farm.  With the exception of tropical fruit splurges (including limes, which I can’t live without, for many reasons), I am completely a fruit localvore and specifically a family farm localvore.  We are going up next weekend though and I will bring some back, along with honey crisp apples.

This week on our menu we will be eating:

Russian banana fingerling potatoes purple potatoes in the garden

Zoe in the fennel

Pork porchetta style, with rosemary, garlic, sage and fennel, slow roasted over fennel fronds and leeks with chive, roasted garlic smashed potatoes.  Everything in this dish is local (even the butter in the potatoes) except the salt and pepper and pork – but we will soon have a new piggie in the freezer.

Poblano en arroz con carne y queso – one of my favorite comfort foods – inside out Mexican stuffed poblano peppers.  We will be using some local grass feed beef in this dish as well as the poblanos that I harvested from the garden before the freeze last weekend.  You can probably tell from the name of this one (that I made up) that I could use another Spanish lesson!

Chicken alla Diavola with grilled potatoes in Chianti vinegar from Mario Batali’s book (libraries are great!).

Hoisin scallion fried rice with tofu based on a recipe from Lynn Rosetto Casper’s book How to Eat.

Scandinavian spiced meatballs with buttered leeks with tarragon. Once again, the beef, leeks, butter and tarragon are all local. This became Swedish meatballs(with nutmeg and allspice) with creme fraiche and green onion dill  Reibekuchen with green beans. Thanks to the spice trade 400 years ago, what was only available in Indonesia, is now available to spice my dinner.  I draw the line at only using local herbs and spices.  We do have a local Penzeys (does that count) an hour away.

It is a shorter menu this week as on Friday we are heading up to Leelanau for the weekend and will be bringing our year’s supply of free range, organic chicken back with us.  Well, it is probably a 6 month supply. My brother put our order in the last batch of chickens raised this summer and we have been waiting a long time for some local chicken.

Oh yeah and we are buying our own steer along with my brother and sister in law, so for the next year, we are learning (from a distance) how to raise Scottish Highlander cattle.  And then we will eat them.  But not until they are all grown up on grass, which takes longer than feeding them on corn, which their systems can’t handle.  Four years ago if you would have asked me if I would ever raise animals outside of pets, I would have said no way.  We have plans to put in a chicken coop for 6 egg layers or so this fall/winter and fill it with chickens in the spring.   Urban farming in the backyard.

Ok, time to go cook dinner!

i’m out