Pear and Marzipan Tart

This amazing tart tastes a bit like guava, which is a fun finding for me, always encountering familiar flavours by chance. Somehow I tried pears in the kitchen and after that a bit of almond paste or marzipan, it seemed they went together well. . .
This tart is so delicate, a lot of almond and fruit pairing, it brings a feeling of upcoming autumn a little bit. It’s completely unique, an original of its own

(1) 9 inch tart mould with removable bottom
Big Bowl
Pastry Blender / 2 Kitchen knives
1 Mandolin for Perfect Uniform Slices
Rolling Pin
Plastic Wrap (optional)
1 Saucepan to poach a pear

For the Crust
1 Stick Room temp Salted Butter
225 grams or 1 Cup Grams of AP Flour
1 Tablespoon Powdered Sugar
3-4 Tablespoons of Cold Milk

For the Filling:
Almond Paste
1 Cup Ground Almonds with skin better
2 Tablespoons room temp Butter
2 Tablespoons Powdered Sugar
2 Tablespoons AP Flour

Sliced Pears
7 Small ripen Pears or pears of any size to fill up your pie crust

For Poaching a Pear
1 Nice rounded Pear (pick the best) and peel it
Any red wine and just water to cover the pear
1/2 Cup Granulated Sugar
Marzipan and Raisins to simulate pear pits

Make the pie crust first, mixing together the butter and AP Flour (use the pastry blender or two kitchen knives)
-Incorporate the powdered sugar and when it looks of a sandy texture, start adding 1 by 1 the tablespoons of cold milk until a dough forms
-Cover with plastic wrap and refrigerate from 30 mins to 1 h
-Make your almond paste mixing together butter, sugar, flour and ground almond
-Preheat your oven to 350F/ 170C
-Using the rolling pin, roll a circle of crust and place in your mould
-Spread your almond paste in the bottom, make it as thick as you like
-Slice all pears, no need to peel them. Place them over the almond paste until they reach the surface of the mould, they’ll shrink a bit
-Bake for 1 Hour or until the crust is golden, and the pears look cooked
-Let cool completely in the mould
-Poach 1 pear: Add wine and water to a medium saucepan and bring to a boil with the sugar, add the peeled pear and bring to a simmer
-Let simmer for 20 mins or until a fine needle enters completely in the fruit
-Scoop out the fruit and reduce the remaining liquid to make a syrup if you want
-Take the tart off the mould, and start decorating: using the rolling pin, roll a circle of marzipan and use the silhouette of a slice of pear to create replicas
-Using small pieces of Raising imitate Pear pits
-place them at the edge of the tart or get creative with them!
-Place the Poached pear on the center and add a bit of syrup if you like (I’d skip this cause could make the tart wet)
-Serve Warm or Cold, think of lovely things and autumn

Raw Tart, before entering the oven!

Detail of the Poached Pear and slices

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