Jose Pizarro’s Recipe for Poached Pear and Almond Tart with PX Caramel
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TL;DR
- The tart uses red vermut to poach pears and Pedro Ximénez (PX) caramel for the tart base.
- Ingredients include flour, butter, sugar, eggs, ground almonds for the filling, and pears for poaching.
- The process involves poaching pears in vermut, making pastry, preparing the PX caramel base, and assembling the tart with an almond filling and pears.
- The tart is baked and finished with a glaze made from the pear poaching liquid and sugar.
- It is served warm with cream or crème fraîche.