Active Time
N/A
Total Time
N/A
Yield
Serves : 8

How to Make It

Step 1    

Preheat the oven to 450°. In a food processor, coarsely chop the almonds with 3 tablespoons of the sugar. Sprinkle half of the nut mixture in the Tart Shell.

Step 2    

Arrange the pear slices in overlapping concentric circles in the Tart Shell and brush them with the marmalade, reserving a scant tablespoon. Sprinkle the remaining nut mixture over the pears.

Step 3    

Reduce the oven temperature to 400°. Bake the tart in the bottom third of the oven for about 1 hour, or until the pears are tender and the pastry is golden. Transfer to a rack and brush the pastry rim with the reserved marmalade. Let cool. Stir the remaining 1 tablespoon sugar into the sour cream and serve with the tart.

Suggested Pairing

The pairing of fruit and nuts works very well with the Veuve Clicquot Demi-Sec.

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