Love and Spices:
Almond Pear Tart
A classic gluten-free dessert your guests are sure to appreciate
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Almond Pear Tart
Almond pear pie brings together the sweetness of ripe fruit and the subtlety of almonds to offer a dessert that’s just as generous as it is refined, perfect for a gourmet finish to any meal or a cozy afternoon coffee break.
Preparation time: 30 min | Baking time: 60 min | Preheat oven to 350°F/175°C | Yields: 8 servings
GLUTEN-FREE PIE CRUST
- 1/2 cup / 160 g rice flour
- 1 cup / 60 g almond flour
- 1 egg
- 1/2 cup / 115 g (1 stick) butter or margarine, or vegetable shortening at room temperature
- A pinch of salt
- 1 tbsp fine sugar
- 2 tbsp ice water
Combine all of the dry ingredients in a food processor and pulse 2 or 3 times.
Cut the butter into thin slices and add to the food processor, piece by piece, to obtain a flaky texture.
Add the egg, then pulse a few more times until well mixed.
Slowly add the ice water and pulse again until a ball is formed.
Remove, cover with plastic wrap and refrigerate for half an hour.
Remove the ball of dough from the refrigerator.
Place the dough between two pieces of parchment paper.
Flatten the dough using a rolling pin, then place it in a 9-inch / 23-cm removable-bottom pie dish, pressing with your fingers to fit the dough into the mould, cutting the excess dough.
Place the ready mould in the freezer for 10 minutes before adding the filling to the crust.
PÂTE SABLÉE FOR 2 PIE CRUSTS
- 2 1/2 cups / 315 g flour
- 1 cup / 230 g (2 sticks) unsalted butter or margarine at room temperature
- 2 tbsp sugar
- A pinch of salt
- 1/4 cup / 60 ml ice water
In a bowl, combine the flour, sugar and salt and mix well.
Add the butter and mix.
Add the ice water while continuing to mix.
Keep mixing until a ball is formed, then refrigerate for 30 minutes.
It can be frozen for use at a later date.
FILLING
- 8 oz. / 227 g can pear halves in syrup, drained.
- 1 1/2 cup / 180 g ground blanched almonds, not almond flour
- 2 eggs
- 1/2 cup / 115 g /1 stick butter or margarine, melted
- 1/3 cup / 65 g sugar
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup / 60 ml rum
Drain the pears, pour the syrup into a saucepan and set aside.
Then pat the drained pears dry and set aside.
In a bowl, beat the eggs with the sugar until the mixture is pale yellow.
Mix in the melted butter, vanilla, almond extract, rum, and ground almonds, combine and set aside.
Remove the pie pan from the freezer.
Pour in the filling mixture.
Then, holding a pear half in the palm of your hand with the cut side down, cut into a fan shape, then push the cut pear to spread into a fan.
Gently place the pear over the filling.
Repeat the process, sprinkle almond slivers only over the filling, not over the pears.
Bake for 50 minutes to 1 hour, let cool before glazing.
GLAZE
- 3 tbsp apricot jam
In a saucepan, melt the apricot jam over low heat to liquefy, about 10 minutes.
Remove from the heat and glaze the tart using a pastry brush.
Images: Anne Fillion
Other recipes
Other recent articles
Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn
