French Pear Tart with Almond Cream

French Pear Tart with Almond Cream

About two years ago Mark and I got married up in the North Carolina mountains. We stayed in a beautiful cabin on lake glenville with our families and dog + a banjo band. We took canoes out on the lake, went walking in the woods and cooked a bunch of food. It was casual but memorable and I wish I could do it all over again. My mom made delicious desserts – this buttery pear tart was one of them. We’ve been celebrating special occasions with this tart for years and it’s about time I learn how to make it! Since I’m not much of baker the step-by-step pictures help me out a lot – they almost make it seem easy which is crazy for how deliciously lovely and authentically French it tastes.

French Pear Tart with Almond Cream
  • Step 1

    French Pear Tart with Almond Cream

    Process the ingredients for the crust in your kitchen aid with blade until you see the dough begin to come together – this will take at least 5 minutes or so.

  • Step 2

    French Pear Tart with Almond Cream

    Divide dough into 2 balls (2/3rd and 1/3rd) roll out 2/3rds of dough on floured surface to the size of the springform with the remaining 1/3rd dough, shape a crust an inch high.

  • Step 3

    French Pear Tart with Almond Cream

    A tip for getting the dough into your spring form pan: Roll it around the rolling pin and drop it in!

  • Step 4

    French Pear Tart with Almond Cream

    Pinch the sides of the crust with your fingers.

  • Step 5

    French Pear Tart with Almond Cream

    For the Frangipane, melt the butter in a saucepan add the sugar and stir to bring to a boil.

  • Step 6

    French Pear Tart with Almond Cream

    Remove from heat. Add the ground almonds and the egg yolk.

  • Step 7

    French Pear Tart with Almond Cream

    Arrange the pear halves (dried thoroughly first) on the pastry dough.

  • Step 8

    French Pear Tart with Almond Cream

    Pour the frangipane between the pears.

  • Step 9

    French Pear Tart with Almond Cream

    Bake at 350F in a preheated oven for 40 minutes on the rack a notch below the center rack.

  • Step 10

    French Pear Tart with Almond Cream

    After it’s done baking and while the tart is still hot glaze the pears with the reduced syrup.

French Pear Tart with Almond Cream French Pear Tart with Almond Cream French Pear Tart with Almond Cream French Pear Tart with Almond Cream

 

For the Pastry Crust  

250 grams flour

1.5 sticks butter

2 egg yolk

2 tablespoons sugar

pinch of salt

 

For the Frangipane   

1 stick butter

100 grams ground almonds

100 grams sugar

2 egg yolk

1 vanilla sugar packet (optional)

 

8 pear halves

 

Directions

Process the ingredients for the crust in your kitchen aid with blade until you see the dough begin to come together – this will take at least 5 minutes or so. After it begins sticking to the blade, shape the dough into a ball with your hands. Divide dough into 2 balls (2/3rd and 1/3rd) roll out 2/3rds of dough on floured surface to the size of the springform with the remaining 1/3rd dough, shape a crust an inch high. Chill while you make the frangipane. For the Frangipane, melt the butter in a saucepan add the sugar and stir to bring to a boil. Remove from heat. Add the ground almonds and the egg yolk. Arrange the pear halves (dried thoroughly first) on the pastry dough and pour the frangipane between the pears. Bake at 350F in a preheated oven for 40 minutes on the rack a notch below the center rack. After it’s done baking and while the tart is still hot glaze the pears with the reduced syrup. Reduced syrup can be made with the juice from the jarred pears. Just bring 1/4 cup of juice to a boil and let simmer until it’s syrupy and reduced. Optionally, you can brush the pears with orange marmalade – just enough to give them a glisten. Cool in spring form about 20 minutes and transfer to platter.

 

 

Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

Ooey gooey, sloppy sandwiches are made to be devoured all alone. Cooking for one is a rare occasion here at Earthy Feast. I typically make a big batch of something for Mark and I to take to work so we have yummy stuff to munch on and get us through the week. So when I was asked to share a recipe for the ‘cooking for one’ week-long series my first thought was a bowl of cereal, kidding… kinda. My second thought was a super hearty sandwich – one that you can lazily throw together. Everything gets cooked in one pan so the mess stays minimal but the flavor is maximal! Yes! These mushrooms get marinated first with some shallots, a bit of olive oil and white balsamic. Trust me it’s worth the extra step to let them drink up this tasty dressing. Walk the dog, check the mail, put on your comfy pants – then toss them in the pan. Everything will go super fast now – next add the kale to the pan to wilt a bit, then the egg joins the party. If you’re not feeling bread – skip it and just add the avocado on the side. If you think you might need something to soak up all this saucy goodness, may I suggest spreading miso mushroom mayo on top of your toast. It’s delicious.

Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg
  • Step 1

    Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

    Marinate the mushrooms for about 30 min. Place mushrooms, including marinade into pan (leave out the sprigs of herbs). Sauté until golden brown.

  • Step 2

    Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

    Add the kale to wilt.

  • Step 3

    Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

    Push it all to the edges of the pan and crack an egg in the center. Cook until preferred doneness. Assemble sandwich as shown.

Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg Marinated Mushroom Sandwich with Sautéed Greens + Avocado + Egg

 

For the Marinated Mushrooms

10 oz of your favorite mushrooms

1/4 cup olive oil

1/4 cup white balsamic vinegar

1 shallot, finely sliced

1 garlic clove, minced

1 sprig of thyme

1 sprig of rosemary

 

For the Mushroom Miso Mayo

2 marinated mushrooms

3 tablespoons of your favorite mayonnaise

1 teaspoon miso paste

a spoonful of the marinade sauce with some shallot and onion

 

For Assembly 

the mushrooms you marinated including that delicious sauce

4 big handfuls roughly chopped kale

1 egg

1 avocado

2 slices of toast

 

Directions 

Mix together the ingredients for the mushroom marinade. Clean mushrooms with a towel or soft bristle brush – not water. You want them to soak up this flavorful sauce. Marinate for about 30 min. Place mushrooms, including marinade into pan (leave out the sprigs of herbs). Sauté until golden brown then add the kale to wilt, push it all to the edges of the pan and crack an egg in the center. Cook until preferred doneness. For the miso mushroom mayo combine all the ingredients into your food processor and blend or use your immersion blender. Assemble the sandwich as shown. Recipe inspired by Bon Appétit.

 

Notes

For more ‘cooking for one’ recipe inspiration, check out the delicious dishes the other bloggers brought to the table!

Green Quinoa Bowl | Whole Nourishment

Grilled Shiitake Kimcheese | Food to Glow

Vegetable Lasagna Roll-ups | She Likes Food

Roasted Pumpkin and Peanut Soup | to her core

Roasted Root Vegetable Calzones | lynseylovesfood

Spicy-Roasted Chickpeas, Herbed Freekeh & Moroccan Carrot Salad | Highgate Hill Kitchen

Curried Red Lentil and Roasted Delicata Squash Soup | Nourished Roots