Matcha Pear Tart
The complex sweetness and juiciness of the pears, along with the rich, buttery matcha almond cream, complement the earthy bitterness and grassy notes of the matcha. Together, they highlight its subtle umami and sweetness. It’s truly a matcha made in heaven!
Equipment
- 35cm (14") x 11cm (4") x 3cm (1") rectangular tart pan
Ingredients
Matcha Tart Dough
- 108g ( 1/2 cup ) Unsalted butter
- 72g (1/3 cup + 1 tbsp) Granulated sugar
- 44g Egg (about 1 small egg)
- 20g ( 2 1/2 tbsp) Almond powder
- 140g (1 cup + 2 tbsp) Cake flour
- 16g (2 tbsp) Matcha
Matcha Almond Cream
- 100g (7 tbsp) Unsalted butter
- 80g (1/3 cup + 1 tbsp) Granulated sugar
- 2 Eggs
- 30g (2 tbsp) Rum
- 103g (1 cup + 1 tbsp) Almond powder
- 4g (1 tsp) Milk powder
- 17g (2 tbsp) Matcha
Pear
- 1 Canned pears 5 halves
Glaze
- 40g (3 tbsp) Apricot jam
- 10g (2 tsp) Hot water
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
Matcha Tart Dough
- Place the unsalted butter and granulated sugar into a mixer bowl fitted with the beater attachment, and mix well.
- While mixing, gradually add the egg little by little.
- Sift the almond powder, cake flour, and matcha together, add them to the mixer bowl, and mix just until the dough comes together (be careful not to overmix or knead).
- Form the dough into a disk, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour.
- Place the rested dough between sheets of plastic wrap and roll it out with a rolling pin to about 4 mm thickness.
- Line a rectangular tart pan with the rolled dough and trim off any excess from the edges.
- Dock the bottom with a fork and let it rest in the refrigerator for at least 30 minutes.
Matcha Almond Cream
- Place the unsalted butter and granulated sugar into a mixer bowl fitted with the beater attachment and mix well. Gradually add the eggs and rum little by little.
- Sift the almond powder, milk powder, and matcha together, then add them to the mixer bowl and mix to combine.
Tart Baking
- Pipe the almond cream into the rested tart shell.
- Thinly slice the pears and place them on top of the almond cream.Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the edges of the tart turn lightly golden brown.
Glaze
- Mix the apricot jam and hot water well, then brush it over the baked tart.
- Dust powdered sugar around the edges of the tart to finish.
Notes
- Store the matcha pear tart in the refrigerator and consume it within a few days. If you cannot finish it, it can be stored in the freezer for 2–3 months. In that case, thaw it in the refrigerator for about half a day before serving.