Day 1 Of Christmas: Pear Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the pears and cut them lengthwise, removing the seeds.

In a saucepan, pour water and white wine, then add pumpkin spice, aniseed, cinnamon, and sugar.

Place the pears in the poaching liquid and bring to a simmer for about 10 to 15 minutes.

Prepare the pastry by mixing flour, cornstarch, almond flour, and a dash of salt until combined.

Cut in cold butter with a pastry cutter until the mixture resembles wet sand.

Add lemon zest and 1 egg, mixing until fully incorporated. Cover with plastic wrap and refrigerate for 30 minutes to an hour.

Once the pears are done, remove them from heat and let cool to room temperature.

Flour a surface and roll out the chilled dough to about 1/16th to 1/8th inch thick.

Form the rolled dough into tart shells, trimming any excess.

Prepare the filling by mixing lemon, salt, icing sugar, and butter until fully incorporated.

Add cornstarch and almond flour to the filling mixture and mix until creamy.

Incorporate 1 egg, almond extract, and vanilla extract, mixing until combined.

Fill the tart shells halfway with the filling.

Slice the cooled pears and fan them over the top of the filling.

Place the tarts on a baking sheet and bake until the filling is golden brown.

Reduce the remaining poaching liquid and spread it over the cooled pear tart.

Sprinkle with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens