Sweet Pear Tart with Rum Whipped Cream
Recipe from The Food Channel

A flavorful and light dessert for any time of the year, this buttery tart is filled with frangipane, a creamy blend of almond flour, butter, sugar, and flavorings.


Sweet Pear Tart with Rum Whipped Cream

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Servings: Serves 8
Prep Time: 20 mins
Related Categories: Pear Pie
 
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Ingredients
  • 1 
    refrigerated pie crust, at room temperature
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  • 1/2  cup
    plus 2 tablespoons sugar
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  • 1/4  cup
    unsalted butter
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  • 1 
    egg
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  • 1  cup
    finely-ground slivered almonds
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  • 5  tablespoons
    dark rum, divided
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  • 1  teaspoon
    almond extract
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  • 1  tablespoon
    flour
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  • 2 
    (15-oz.) cans pear halves in pear juice (6 pear halves)
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  • 2  tablespoons
    sliced almonds
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  • 2  cups
    heavy cream
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Directions
1.
Preheat oven to 425 degrees F.
2.
Unroll prepared pie crust; press into a dark-coated, removable-bottom tart pan and chill.
3.
To prepare filling; cream 1/2 cup sugar and butter in electric mixer on medium until light and fluffy.
4.
Add egg, ground almonds, 3 tablespoons rum, almond extract, and flour; beat until smooth. Spread filling evenly into chilled tart shell.
5.
Drain pear halves, reserving liquid.
6.
Arrange pears halves on cutting board; slice each pear lengthwise into long thin slices, keeping them in their halved pear shape.
7.
Arrange sliced pears over filling, fanning the pieces toward the center as shown in the picture.
8.
Bake for 30 minutes, sprinkle evenly with sliced almonds; bake an additional 15 minutes or until evenly browned. Remove from oven.
9.
While baking tart, simmer reserved pear juice in small saucepan until reduced to thick glaze-like consistency.
10.
Brush hot-from-the-oven baked tart lightly with pear glaze. Let cool for 15 minutes in pan.
11.
To prepare rum whipped cream: combine the cream, 2 tablespoons rum and 2 tablespoons sugar in a mixer bowl and whip on high speed until thick and light (be careful not to over whip).
12.
Cut tart into wedges and serve topped with whipped cream

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