This rich almond tart is always a perfect dessert to be served after Christmas Dinner. This is super darn tasty!! It has a strong almond flavor but it is also delicate and lovely. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming.
1 sheet (1/2 of 17.03 oz box) puff pastry - thawed in the fridge
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup
Optional: Raspberries or powdered sugar
TOOLS & EQUIPMENT
9-10 inch tart pan
Preheat oven to 375° F.
Roll out puff pastry on a lightly floured surface. Lay in ungreased tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.
Add Almond Paste, sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high for 2 minutes. Add eggs one at a time, beating after each. Beat on high for 3 minutes and pour batter into tart shell.
Drain pears. Place pears cut side down on a cutting board. Make 4 length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out.
Place pears close to edge of tart, and arrange decoratively on batter and bake for 45 minutes or until firm.
Save any remaining pears for serving with cooked tart.
Tent with a piece of aluminum foil if tart is browning too quickly.
Tart is done when a toothpick inserted in middle comes out clean.
Rest tart on wire rack for 10 minutes then unmold.
Serve tart warm or cold with raspberries, pears or sifted powdered sugar