If you’re looking for a dessert that’s got main character energy, look no further. Renowned chef Jose Pizarro just dropped the ultimate recipe for a poached pear and almond tart that leans hard into Spanish flavors.
The secret sauce
This recipe is a total flavor explosion, using red vermut to poach the pears and pedro ximénez for a rich, caramelly filling. It’s giving sophisticated, but don't stress—it's actually pretty manageable if you follow the steps.
How to make it
You’ll start by poaching your pears in a mix of vermut, honey, vanilla, and orange zest until they’re perfectly tender. While those chill, you’ll whip up a quick pastry dough—if it breaks, just press it back together, no cap. The base gets a layer of PX reduction and caramel, followed by an almond filling, before you fan out those pears on top.
Why it matters
This tart is a masterclass in using fortified wines to level up your baking. It’s an iconic, elegant treat that’s perfect for when you want to impress your friends or just treat yourself to something that hits different.
