The last time I was in Paris I was lucky to have sampled Cedric Grolet’s William Pear tarts, just out of the oven. Smitten, I looked for William pears but the closest pears I could find were baby Bartlett pears. They appear at Whole Foods our my Midwest farmers market around The beginning of October. My almond cream does not have any flour. Never fear, it will set up just fine without it. I find it creamier and lighter than a traditional Frangipane that’s made with flour. Six 4″ partially baked Pate Sablée or Pate Sucrée tart shells (You can use your own recipes or find mine on my pages. You can also use the Pierre Herme recipe which appears in his own books as well as Doris Greenspan’s books. It is my preferred pate sucree recipe at this point in time).
YOU WILL NEED THE FOLLOWING COMPONANTS for six 4 inch tarts:
9 fresh Bartlett pears about 2.5”-3” tall
1 cup of almond cream
Six 4” pate sablée or pate sucrée partially baked tart shells (You can use your own recipes or find mine on my pages. You can also use the Pierre Herme recipe which appears in his own books as well as some of Doris Greenspan’s books. It is my preferred pate sucree recipe at this point in time). You need about 370 grams of dough for 6 tart shells. You will have to re roll the scraps. Make sure not to over bake them. They should be firm and pretty blond. They’ll take on quite a bit of color in the oven during the second bake.
Please read my page on preservingbefore you attempt this recipe
I love pears but they are very low in pectin and thus problematic to use in preserves. There are a few solutions for this issue.
You can purée one third to one half the pears and keep the other half in large chunks. The purée thickens the preserves base which compensates for the looser gel. You can add a high pectin fruit to the pears. Nice pairings are, white or red currants, green apples, lemons or cranberries or pineapple quince. What’s important to respect is the delicate flavors of pears so when I mix in other fruits I use a ratio of 2:1: two parts pear to one part partner fruit. You can also use about two teaspoons of Ball pectin (not the low sugar pectin). I make sure you mix it with a few tablespoons of your sugar so it doesn’t clump. As an extra anti clumping step, I dissolve the pectin/sugar mixture in a small bowl with some of the hot liquid from the preserves. When I’m certain it’s dissolved, I throw it into the pot while stirring. The pectin will help the pears gel as long as you also use a pectin bag with the shells and seeds of the lemons you juiced for the preserves. I also save all my lemon seeds in the freezer and you can add whatever you have. Throughout the year, as I juice lemons for other preparations, I put the seeds in a zip lock bag and throw them in the freezer.
With this preserve preparation, I will be getting the pectin I need from the the juiced lemon shells and The body I need by puréeing half the pears.
1.2 kg (2 3/4 lb) ripe but firm Fetel or Bartlett pears or 1kg net
750 g (3 3/4 cups) grams superfine sugar
60 grams (1/4 cup lemon juice from tart lemons (about two Eureka lemons)