Poached Pear and Almond Tart

41 comments

Appears in Cook's Illustrated September/October 2002

A soggy crust, sodden filling, and lackluster pears often afflict this French classic. Made right, it's the perfect marriage of flavors and textures.

SERVES10 to 12 (Makes one 11-inch tart)

TIME2¾ hours, plus 1 hour chilling, 30 minutes freezing, and 3½ hours cooling

Poached Pear and Almond Tart

WHY THIS RECIPE WORKS

Since a poached pear and almond tart requires a substantial investment of time, we wanted our pear tart recipe to be worthwhile. During our testing, we determined that ripe yet firm Bosc or Bartlett pears gave our pear tart recipe the best ...

Print