From what I hear autumn is a very popular season, the weather, the clothes, the colors, crisp air all contribute to a good mood, and the idea of getting ready for nesting season and the holidays, which, you do know, will be here before you can say pear almond graham cracker tart. Me? I officially welcomed spring today, as all of us south of the equator did, and though we were all in great spirits and ate a memorable barbecue outside over at a friend’s house, it was grey and oh so cold!, ending with a drizzle that has gone on for most part of the afternoon. So much for spring and picnics.
We had warmer days in the middle of winter.
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So, it turned out to be the perfect weather for the fall foods sunday supper theme today, where our attention will turn to apples and pears, pumpkins and pies, root vegetables and the end of berry season. Our host is the wonderful Soni of Soni’s Foods, who is going through a rough moment, and we’re all keeping her family in your thoughts.
Ever since making the two versions of homemade graham crackers I’ve been using the dough as a base for tarts, among other sweet things. The fig and walnut pie was such a hit – especially with me – I used it again in a recipe I made for a independent spanish food magazine, a project three blogger friends from buenos aires started some months ago.
It was about time I shared it with you, and who knew it was going to stay in my already-made-but-want-to-wait-till-fall-to-post
list. Well, it’s not technically fall here, but I know most northeners reading this will enjoy it, the cinnamon crust holding a layer of almond cream – an ingredient I absolutely adore in fruit pies – and juicy pears, with some skin still on. If you like cooking them in spiced wine first, they are great for a holiday table.
list. Well, it’s not technically fall here, but I know most northeners reading this will enjoy it, the cinnamon crust holding a layer of almond cream – an ingredient I absolutely adore in fruit pies – and juicy pears, with some skin still on. If you like cooking them in spiced wine first, they are great for a holiday table.
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It’s an almost last minute stunning dessert if you have the cookie dough and almond cream made ahead of time.
Apples work great here too, as do plums. If you’re feeling festive, use some pistachios instead of almonds in the cream, that would be just amazing, and you can invite me for a cup of coffee and a slice of tart.
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Yield:
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Ingredients
- ½ recipe graham crackers dough
- 1 ½ cups almond cream
- 3 pears
- 2 Tbs sliced almonds
- Confectioners’ sugar (for serving)
Instructions
- Preheat the oven to 350º. Have ready aluminum foil and pie weights (I used raw lentils), and a 3×7-inch rectangular tart pan with removable bottom.
- Cut pears in half, core them, peel half of them, and cut each half into thirds.
- On a lightly floured surface, roll graham cracker dough to ¼ inch thickness. Line the pan, cover with aluminum foil and fill with weight.
- Bake for 15 minutes, carefully remove foil and continue baking 5 more minutes.
- Spread the almond cream in the bottom of the dough, with the aid of a spoon and careful not to tear the dough. Put the pear chunks on top in a row and pressing lightly down.
- Bake for 15 minutes, sprinkle with the almonds and return to the over for 10 more minutes, or until the pears have started to soften and release some juice, and the almonds cream is puffed.
- Let cool on wire rack, remove from pan onto a serving platter, and sprinkle with confectioners’ sugar before serving.
Looking for Fall ideas? We have 50+ recipes for you today!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
felicia | Dish by Dish says
October 1, 2013 at 20:49Me encantó esa tarta!!!! Ahora que vienen los duraznos y otras frutas de primavera y verano, voy a aprovechar y hacer muchas tartas dulces! Espero que estes muy bien! xo, feli
Lora CakeDuchess says
September 30, 2013 at 01:08I often think of you and your seasons when we are baking in our different groups. Fall is a favorite season of mine. I adore pears and tarts and love this gorgeous dessert, Paula.