Almond Pear Torte

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
170
protein 
3 g
sodium 
29 mg
carbohydrates 
25 g
fat 
7 g
fiber  
1 g
cholesterol 
35 mg
Servings 
16
Ingredients 

Pâté Briseé
1 cup all-purpose flour
¼ tsp salt
3 Tbsp sugar
¼ cup cold butter
6 Tbsp ice cold water

Filling
½ cup sugar
¾ cup almond paste
2 Tbsp melted butter
½ cup whole-wheat pastry flour
¼ cup almond milk
1 tsp vanilla extract
2 whole eggs
2 cups sliced canned pears in juice

Instructions 
  1. Preheat oven to 400F.
  2. Place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes.
  3. On a lightly floured surface, roll dough into circle with ¼-inch thickness. Gently form into 10-inch tart pan or 9-inch by 9-inchsquare baking pan, making sure to press dough into crevices of pan and up the sides. Lightly prick bottom of crust with a fork. Bake for about 8 minutes, or until puffy but not browned. Remove from oven and set aside.
  4. In a large bowl, combine sugar with almond paste and mix until sugar is dissolved, about 5 minutes. Add butter, pastry flour, almond milk and vanilla. Mix well. Add eggs, one at a time, whipping constantly. Pour mixture into crust. Arrange pears over filling. Reduce heat to 350F and bake for 30 to 40 minutes, or until crust is golden brown and filling is set. Remove from oven and cool before slicing.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>