Julia Child’s Poached Pear Tart

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This week, pie is all over the social media feeds.

“To bake, or not to bake” seems to be a pertinent question this year–and for those who are paring down on the festivities, this question comes into even more glaring focus. I’ve seen suggestions for hand pies, or lemon bars, as supplicant solutions to the pie dilemma. While these tasty baked treats would be a welcome addition to any day of the year, they don’t exactly scream “special occasion.”

Enter an alternative to the alternatives: tart.

And not just any tart, mind you–this is Julia Child’s pear tart we are talking about. With three distinct steps, a few hours of work, and a decorative topping as ornate as one has the patience to craft, this tart can be a real showstopper, and tastes amazing.

Musky, nutty, creamy, and sweet: one forkful and you might even forget it’s the weirdest holiday season ever.

This recipe is a good exercise in some traditional culinary skills, and presents a good challenge to continue ones quarantined gastronomic exploits. If you’ve never tried a Julia Child recipe before, this is a great one to start with! So make it, and impress your loved ones. Or better yet, rope them into the process too. There are plenty of opportunities to sneak sweet bites in between steps…

To begin with, I made the sugar crust and let it chill for an hour. As it firmed up in the fridge, I made the almond paste.

frangipane ingredients

Julia instructs us to beat the eggs and sugar until very pale yellow and forming ribbons, about to this stage:

as you can see i beat this by hand, but feel free to use and electric or stand mixer if that’s what makes you happy : )

(I did deviate slightly from her directions as I added a pinch of salt to the mix as well, but this is a matter of personal preference.)

As the frangipane cooled, I pealed, stemmed, and cored the pears, then simmered in wine, lemon juice, cinnamon, and sugar for 8 minutes.

before
after. i used quince jelly because i had it, but the original recipe calls for red currant.

By this stage, the dough is ready to be rolled out and baked, and the tart assembled. Traditionally, the pears are cut in thin slices widthwise and laid in a circular tart in concentric circles, maintaining the suggestion of their original pear shape. Since this year has been anything but traditional, I decided to mix things up a bit and change the shape from a circle to a rectangle, and lay the slices in a different pattern. My goal was to achieve a more even distribution of pear, so that every slice is guaranteed a generous portion of fruit.

are you enticed yet? : )
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Julia Child’s Poached Pear Tart

Course Dessert
Cuisine French, traditional
Keyword almond paste, autumn feel good, crumbs, crumbs on crumbs, crumbsoncrumbs, dessert ideas, fall feel good, feel good food plan, frangipane, fruit tart, holiday dessert, holiday tart, holidays, juila child’s pear tart, julia child, julia child’s poached pear tart, poached pear tart, poached pears, sugar crust, sweet treats, thanksgiving
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes

Ingredients

Sugar Crust

  • 1 1/3 cup all-purpose flour
  • 7 Tbs granulated sugar
  • 1/8 tsp baking powder
  • 7 Tbs chilled butter
  • 1 egg, beaten with 1 tsp water
  • 1/2 tsp vanilla extract

Frangipane

  • 1/2 cup almonds
  • 1 egg, large
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 cup whole milk
  • 3 Tbs butter
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract

Poached Pears

  • 6 pears, ripe but still firm
  • 2 cups red wine
  • 2 Tbs fresh squeezed lemon juice
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 cup red currant jelly (or other preserves with mild flavor)

Instructions

Sugar Crust

  • Whisk together dry ingredients. Cut in butter using a pastry cutter or food processor until it resembles small, uniform crumbs. Add egg and vanilla until combined, flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
  • Preheat oven to 375°F.
  • On a floured surface, roll dough out to about 1/8th of an inch thick. Transfer dough to the tart pan, crimping or pressing the edges with a fork if desired.
  • Line tart with foil and fill with pie weights, or dried beans or rice. Bake 9-10 minutes, or until pastry is set and the top of the crust has begun to change from shiny in appearance to matte. Bake 7-10 minutes more, or until crust is lightly browned and cooked all the way through. Let cool completely on a wire rack.

Frangipane

  • Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and bake for 10 minutes, taking care not to burn them. Blend in a food processor or blender until they are pulverized into small, homogenous chunks.
  • Whisk egg and egg yolk in a large mixing bowl until combined, then gradually add sugar, whisking as you do so. Mixture should grow paler and paler yellow, and grow shiny after about 3 minutes. Thin ribbons should form from the end of your whisk or electric beater when held about a foot above the bowl, about five minutes. Add flour and combine.
  • Heat milk in a medium saucepan on the stove until simmering. Add a few tablespoons to the egg mixture, and whisk to temper the milk into the eggs. Gradually add the rest of the milk, whisking as you do so. (Do not rush this process or you might end up with scrambled eggs!)
  • Place milk and egg mixture back in the saucepan over medium heat, whisking continuously 3-5 minutes. Remove from heat and add pulverized almonds, vanilla and almond extracts, and butter. Let cool completely, covering custard with buttered parchment paper to prevent a skin from forming.

Poached Pears

  • Bring wine, lemon juice, sugar, and cinnamon to a boil in a medium saucepan on the stove.
  • Peel, stem, and core the pears. Drop pears into the boiling wine and cook 8-10 minutes, until stained and seasoned, but still firm enough to retain their shape. Turn off the heat and let the pears steep for 20 minutes in the liquid, then place pears on a wire rack to drain.
  • Place the wine solution over high heat until it is at 230°F, then add jelly. Once the preserves have dissolved and the mixture coats the back of a spoon, remove from heat and let cool.

Tart Assembly

  • Brush the bottom of the baked tart shell with the reduced wine/jelly mixture. Fill shell with frangipane, and smooth with a spatula. Cut pears into 1/4 inch thick slices and arrange atop the frangipane. If desired, brush pears with more jelly mixture. Chill before serving.
  • Keeps up to 5 days in the fridge.

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I love the quince jelly idea. It looks beautiful and I would think the quince and pear and lovely together.