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Julia Child's Poached Pear Tart

Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine French, traditional

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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