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Perfect Rosé Poached Pear Tart with Almond Cream Filling

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A delicate tart featuring pears poached in rosé wine paired with a luscious almond cream filling, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 4 ripe but firm Bosc or Anjou pears
  • 1 bottle (750 ml / 25.4 fl oz) dry rosé wine
  • 1/2 cup (100g / 7 tbsp) granulated sugar
  • 1 cinnamon stick
  • 2 star anise pods (optional)
  • 1 vanilla bean, split and scraped or 1 tsp pure vanilla extract
  • 1 lemon, sliced
  • 1 cup (100g / 3.5 oz) almond flour
  • 1/2 cup (115g / 8 tbsp) unsalted butter, softened
  • 2/3 cup (130g / 10 tbsp) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure almond extract
  • 2 tbsp all-purpose flour (or almond flour for gluten-free)
  • 1 1/4 cups (160g / 5.6 oz) all-purpose flour (or gluten-free blend)
  • 1/4 cup (50g / 3.5 tbsp) granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (115g / 8 tbsp) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2–3 tbsp ice-cold water

Instructions

  1. Prepare the Poached Pears: Peel pears, leaving stems on if desired. Slice a small amount off the bottom so pears stand upright. In a medium saucepan, combine rosé wine, sugar, cinnamon stick, star anise, vanilla bean or extract, and lemon slices. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
  2. Lower pears into simmering wine mixture. Poach gently for 20-25 minutes, turning occasionally, until pears are tender but still hold shape. Remove pears and set aside to cool. Strain poaching liquid and reduce over medium heat until syrupy, about 10 minutes. Set aside.
  3. Make the Tart Dough: In a bowl, whisk flour, sugar, and salt. Add cold butter cubes and rub with fingers or pulse in food processor until mixture resembles coarse crumbs. Mix egg yolk with ice water and add gradually, stirring until dough just holds together.
  4. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Prepare the Almond Cream Filling: Beat softened butter and sugar until fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in almond flour, flour, and almond extract until combined. Set aside.
  6. Assemble the Tart: Preheat oven to 350°F (175°C). Roll out chilled dough on lightly floured surface to fit tart pan. Press dough into pan and trim edges. Prick bottom with fork to prevent bubbles.
  7. Spread almond cream evenly over crust. Arrange poached pears upright on top, spacing nicely.
  8. Bake for 40-45 minutes, until almond cream is set and crust is golden brown. Cover crust edges with foil halfway through baking if they brown too quickly.
  9. Once cool, brush pears with reduced rosé syrup for a glossy finish. Chill tart for at least 1 hour before serving to let flavors meld.
  10. Slice and serve with a dollop of whipped cream or vanilla ice cream if desired.

Notes

Poach pears gently at low simmer to avoid mushiness. Chill tart before serving to enhance almond cream texture. Use foil to protect crust edges during baking. Poach pears a day ahead to save time. For vegan version, substitute butter with coconut oil or vegan butter and eggs with flax eggs.

Nutrition

Keywords: rosé poached pears, almond cream tart, poached pear tart, rosé wine dessert, almond cream filling, easy tart recipe, gluten-free tart option

Find it online: https://lucydishes.com/perfect-ros-e-poached-pear-tart-recipe-easy-almond-cream-filling/