Poached Pear and Almond Tart with PX Caramel Recipe 2026

Discover the exquisite poached pear and almond tart with PX caramel, a dessert that captures the essence of Spanish indulgence. Created by renowned chef Jose Pizarro, this tart combines the delicate flavors of vermut-poached pears with a rich almond filling and a luscious PX caramel sauce. It's a perfect finale to any meal, showcasing the harmony of fortified wines in a sweet treat.

Why This Poached Pear and Almond Tart Stands Out

In Spain, vermut is typically enjoyed as an aperitif, while pedro ximénez (PX) is savored with dessert. This tart brings them together, telling the story of the Spanish table in pudding form. The vermut, infused with herbs and spices, gently perfumes the pears, while the PX introduces rich notes of raisin, fig, and caramel. The result is a dessert that's both sophisticated and comforting.

Ingredients for Poached Pear and Almond Tart

For the Pastry

• 225g plain flour, plus extra for dusting
• 110g cold unsalted butter
• 50g caster sugar
• 2 egg yolks

For the Poached Pears

• 750ml red vermut (e.g., Lustau Vermut Rojo) or standard red vermouth
• 3 tbsp runny honey
• 1 vanilla pod, split and seeds scraped
• Pared zest of 1 orange
• 4 just-ripe medium dessert pears (Williams or Comice), peeled

For the Almond Filling

• 125g unsalted butter, softened
• 125g caster sugar, plus 2 tbsp extra
• 2 large eggs
• 125g ground almonds
• 1 tbsp plain flour
• 1 tsp almond extract

For the PX Caramel

• 100ml pedro ximénez
• 2 tbsp caramel sauce or dulce de leche
• 1 pinch flaky sea salt

Step-by-Step Recipe

1. Make the Pastry

In a bowl, rub the cold butter into the flour until it resembles breadcrumbs. Stir in the sugar, then add the egg yolks and bring the dough together. Wrap and chill for at least 30 minutes.

2. Poach the Pears

In a saucepan, combine the vermut, honey, vanilla pod and seeds, and orange zest. Bring to a simmer, add the pears, and poach gently for 20-25 minutes until tender. Remove the pears and set aside. Increase the heat and reduce the poaching liquid to a syrupy consistency.

3. Prepare the Filling

Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then fold in the ground almonds, flour, and almond extract.

4. Assemble and Bake

Preheat the oven to 180°C (160°C fan). Roll out the pastry and line a 23cm tart tin. Spread the almond filling evenly, then arrange the poached pears on top. Bake for 40-45 minutes until golden and set.

5. Make the PX Caramel

In a small saucepan, warm the PX and caramel sauce, stirring until smooth. Add a pinch of salt. Drizzle over the tart before serving.

Key Takeaways

• Fortified wine fusion: Vermut and PX create a unique flavor profile.
• Make-ahead friendly: Pastry and pears can be prepared in advance.
• Versatile dessert: Perfect for dinner parties or festive occasions.
• Balanced sweetness: The salt in the caramel cuts through the richness.

Comparison: Vermut vs. PX in This Recipe

FAQ

This poached pear and almond tart with PX caramel is a testament to the beauty of Spanish desserts. With its tender pears, nutty almond filling, and rich caramel, it's sure to impress. Try this recipe and bring a taste of Spain to your table.