For this tart, Thomas Haas of Vancouver's Thomas Haas Chocolates & Patisserie adds black currants to the classic pear and almond combination.
Cassis jam
Combine the ingredients in a saucepan and bring to a boil. Stir and let cool.
Almond cream
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
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.
Pear
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.
- Yield:
- 9-inch tart
