Brandied Pear Marzipan Tart

This is a gluten-free tart that is simply devine. It can also be used for Passover if you can find Kosher for Passover brandy (it’s usually made with plums).

Ingredients

1 1/2 c. almond flour (also called almond meal)

1/2 c. matzo cake meal

1/3 c. sugar+ 1/4c.

a pinch of salt

6 tbsp. cooled butter or margarine, cut in cubes

1 tsp. pure almond extract

1 tsp. pure vanilla extract

3 bosc pears, cored and sliced (not too thick)

1/3 c. brandy or another liquor like calvados

200g marzipan, melted

1/3 c. good quality apple butter, or pear jam

 

Instructions

Preheat your oven to 350 degrees.

Grease a rectangular tart pan with removable bottom or a 6-7″ round pie shell with removable bottom.

In a medium saucepan, place sliced pears with 1/3 c. sugar and the brandy. Cook on medium to low heat for 20 minutes or just until pear becomes tender but still keeps its shape.

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Once cooked, allow to cool. Meanwhile, prepare the crust.

In a bowl, mix together the almond flour, matzo cake meal, extracts and sugar. Thrown in the cubed butter or margarine and either using a pastry cutter or your fingers, gently work the butter or margarine into the almond flour mixture until it resembles a coarse crumb.

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Turn it out onto your prepared pan and gently press the dough on the bottom and up the sides of the pie shell.

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Melt the marzipan in the microwave in 30 second increments until it becomes spreadable. Spread over crust gently.

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Arrange the brandied pears nicely on top.

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In a microwave-safe bowl, melt the apple butter or jam and using a pastry brush, brush the butter or jam over the top of the pears.

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Bake in the oven for 30 minutes or until golden brown.

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