Using fruit in a dessert is obvious, but you may not realize how elegant a Pesach dessert can be. Feel free to customize with a different kind of nut, or add ¼ cup of chopped chocolate to the filling, and garnish with chocolate curls for a crowd-pleasing variation.
Pear and Almond Tart
Servings
10 Servings
Ingredients
- 1 cup ground almonds
- ½ cup slivered almonds
- Salt
- ¼ cup sugar
- ½ cup melted margarine or oil
- ½ cup ground almonds
- ¼ cup sugar
- 3 tablespoons margarine or oil
- 1 egg
- ½ teaspoon vanilla optional
- 4 pears
- 1 cup sugar
- ¼ cup lemon juice
Instructions
- For the crust, mix 1 cup of ground almonds with ½ cup slivered almonds (for added texture), a pinch of salt and ¼ cup sugar. Mix in ½ cup melted Pesach margarine or oil and blend with your fingers or a fork until the mixture looks like coarse, wet sand. Press into a pie pan, filling the bottom and sides evenly, and bake 10-15 minutes at 350°F, or until crust begins to darken and smell nutty.
- For almond filling, process ½ cup ground almonds, ¼ cup sugar, 3 tablespoons margarine or oil, 1 egg and ½ teaspoon vanilla (optional) in a food processor for 3-4 minutes until mixture is very creamy and smells like almonds. Taste and adjust sweetness if necessary. Spread into cooled tart crust.
- For pears, peel 4 ripe pears and simmer in 4 cups water mixed with 1 cup sugar and ¼ cup lemon juice until pears are soft and pierced easily with a knife, about 20 minutes. Allow to cool slightly and then slice and arrange in pie crust over almond cream, overlapping slices. Sprinkle with sugar and bake at 350°F for about 45 minutes to an hour, tenting with foil if the crust begins to brown too much before the cream is firm. Remove when the pears are golden and the cream feels firm when pierced.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW
Strange, we have made this exactly as the recipe states many times and it was always a hit…..
love it! 🙂
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Just made this tart, but it took two tries to get the crust right. The recipe as written did not yield great crust the first time. Maybe it was a typo, but ½ cup of oil to 1 cup ground almonds and ½ cup of slivered almonds is just WAY too much oil. A crust with those proportions will never bake. (Believe me, I tried.) So, second time around I ground 1.5 cups of (finely ground) almonds (a detail omitted from the recipe) plus ¾ cups of slivered almonds, ⅜ cup of sugar, pinch of salt and only ¼ cup of oil. That second crust turned out beautifully. Also, I used 5 pears (not 4) and for the almond cream, I doubled everything. Result was awesome. Happy Passover!
I did it with apples and used granny smith, which is what I always use in apple pies.
havent done it but if I would I would use granny smith
8″
Thanks. You might want to put that in the recipe, as I standardly use a much larger tin….
WHAT SIZE PIE TIN???
Do you think this can be done with apples instead? and if so, what kind of apple? Tart or sweeter?