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Pear and almond tart with dulce de leche ice cream

Pear and almond tart with dulce de leche ice cream

This recipe appeared in the August/September 2008 issue of Gourmet Traveller WINE.

Wine to try
2003 Antinori Tenuta Marchese Vin Santo, Tuscany (Italy), A$65/NZ$75 (500ml)
Pear and almond are two of the classic descriptors for Vin Santo, the idiosyncratic dessert wine of Tuscany. Vin Santo is oxidised, a result of its extended time in old oak barrels before a late bottling. The end product is a wine of richness rather than sweetness, of character rather than fruitiness. This makes it a happy companion to the nutty, caramelised flavours of the pear and almond tart.

Pear and almond tart with dulce de leche ice cream

Serves 4
2   pears, sliced
3 tbsp   flaked almonds
To serve:   icing sugar
Almond pastry
500g   unsalted butter, softened
300g   icing sugar
4   eggs
800g   plain flour
200g   almond meal
Almond cream
250g   unsalted butter, softened
250g   caster sugar
16   whole eggs
1kg   almond meal
1 tsp   vanilla essence
Dulce de leche ice-cream
250g   caster sugar
1 litre   thick cream
12   egg yolks


1 To make dulce de leche ice-cream, place sugar in a thick-based saucepan, add ¼ cup water and stir to dissolve. Stop stirring, then bring to the boil and cook until a dark caramel is formed. Carefully add the cream, bring back to the boil, then remove from heat. Add the egg yolks, return to heat and gently cook, stirring continuously, until mixture thickens. Refrigerate until cool, then place in an ice-cream machine and churn according to the manufacturer’s instructions.
2 To make pastry, place butter and sugar in a large bowl and beat until well combined and creamy in colour. Slowly add eggs, flour, almond meal and a pinch of salt and mix until a soft dough is formed. Wrap dough in cling film and refrigerate for 30 minutes until firm. Remove from refrigerator and roll out on a lightly floured work surface until thin enough to line a 22cm pastry case. Refrigerate lined tart case until chilled.
3 To make almond cream, place butter and sugar in a large bowl and beat until light and fluffy. Slowly add eggs and continue to beat until well combined. Add almond meal and vanilla essence and combine well.
4 To make tart, preheat oven to 170C. Place pear slices in the bottom of uncooked tart case. Spread almond cream over the pears, sprinkle with the flaked almonds and bake tart for 30-35 minutes. Remove from oven, allow to cool, then dust with a little icing sugar. Serve with dulce de leche ice-cream.


RECIPE Andy Harris and Alessandro Pavoni PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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