If you are reading this in a reader, you might want to come over and take a look around at the new Baked Bree! I am delighted with the new look that was created for me by Erin and Melissa of Wooden Spoons Kitchen. They are wonderful, creative, and a pleasure to work with. I have never worked with two people before that understood my needs and wants and brought it to life. Their attention to detail is unparalleled and I could not be happier with the end result. Thank you ladies! One of the most amazing new features is the recipes section. It is so beautiful that I cannot even handle it. So, take a look around and welcome to the new home of Baked Bree.
We are participating in a crop share this winter from Nall’s Produce in Alexandria. Every Friday, I go to Nalls to pick up my crate. The crate has beautiful, fresh produce from local farmers. You can even add on organic milk, eggs, butter, and bread to your order. I look forward to seeing what I will have to play with for the week. On this particular week, I had some gorgeous Bartlett pears. I immediately remembered a tart that I saw Lorraine Pascale make on her show, and knew that was what I needed to make with those crisp pears. This recipe is made using grams, I used a kitchen scale to measure. If you do not have a kitchen scale, it is a good thing to have and something that I encourage all bakers to have. If you do not, you can use this measurement converter. I love almond anything, and this tart is undoubtedly the best thing I have made in a long time. I had every intention of giving it away, but could not bring myself to part with it.
If you live in the Northern Virginia area, I urge you to look into the crop share through Nalls Produce. You will discover new fruits and vegetables and new ways to use them. It is a really great to support local farmers and a local business.
1/2 cup mascarpone cheese, room temperature
1/2 cup heavy cream
3 Tablespoons amaretto
3 Tablespoons powdered sugar
1 teaspoon vanilla bean paste (or extract)
Use a kitchen scale to measure the ingredients. I really love using a kitchen scale, it really makes a better end product.
Cream together butter and sugar. Add almond flour and regular flour.
Press the pears into the filling. Bake in a 350 degree oven for 35 to 45 minutes. The filling will puff a little and the crust will be golden brown. Let cool in pan for 10 to 15 minutes, then remove from pan. Let cool completely.
Make the cream by whipping mascarpone and heavy cream until thick, add powdered sugar, amaretto, and vanilla bean paste.
*Disclaimer – I was given the Deep Winter Crop Share from Nalls Produce, but all opinions are my own.*
- pie crust (store bought or homemade)
- 100 grams room temperature butter
- 100 grams sugar
- 100 grams almond flour
- 3 Tablespoons flour
- 1 egg
- 1 Tablespoon amaretto
- 2 pears
- 1/2 cup mascarpone cheese, room temperature
- 1/2 cup heavy cream
- 3 Tablespoons amaretto
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or extract)
- Cream together butter and sugar. Add almond flour and regular flour. Add egg, and amaretto. Mix until combined.
- Press the pie dough in a tart pan. Peel and slice the pears into thin slices. I like to keep the slices together, they look so beautiful when you lay them into the tart pan.
- Spread the almond filling into the bottom of the tart. Press the pears into the filling.
- Bake in a 350 degree oven for 35 to 45 minutes. The filling will puff a little and the crust will be golden brown. Let cool in pan for 10 to 15 minutes, then remove from pan. Let cool completely.
- Make the cream by whipping mascarpone and heavy cream until thick, add powdered sugar, amaretto, and vanilla bean paste.
- Sprinkle tart with powdered sugar and serve with amaretto cream.