Pear almond tart with black currant

Black currants gives the tart a little something extra

For this tart, Thomas Haas of Vancouver's Thomas Haas Chocolates & Patisserie adds black currants to the classic pear and almond combination.

Cassis jam

2/3 cup black currant puree
3/4 cup granulated sugar

Combine the ingredients in a saucepan and bring to a boil. Stir and let cool.

Almond cream

1 cup butter
1-1/2 cups icing sugar
2 cups ground blanched almonds
4 tsp cornstarch
3 eggs, beaten

Ensure all ingredients are at room temperature. 

In a large mixing bowl or in the bowl of the stand mixer, cream the butter and icing sugar.

Add the almonds and cornstarch, alternating with the eggs to the creamed mixture until just combined.

Shortbread dough

1/3 cup granulated sugar
3/4 cup butter
1 pinch salt
1 cup pastry flour
1 cup bread flour
1 small egg

In a large bowl, cream sugar, butter and salt. Add the flours. Do not overmix.

Add egg. Do not overmix. Wrap the dough in plastic wrap and refrigerate.


4 ripe bartlett pears, peeled, cut in half and core removed
1/4 cup slivered almonds
1 tsp ground cinnamon

Preheat oven to 325 F.

Line a 9-inch (23 cm) tart shell with shortbread dough.

Spread a thin layer of cassis jam on the bottom of the pastry dough shell.

Then pipe or spread a layer of almond cream to ¾ full.

Vertically slice the pear halves and place on top of the almond cream to cover the top of tart.

Place some slivered almonds on top of the pears and dust with cinnamon.

Bake for 45 to 60 minutes, or until middle of the tart is set and the crust is golden. 

Serve with your favourite vanilla ice cream.

9-inch tart