Description
A delightful and elegant pear almond tart featuring tender, spiced pears nestled in a rich almond frangipane, all encased in a flaky, buttery crust. Perfect for any occasion, from a casual brunch to a sophisticated dessert.
Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons ice water
- For the Almond Frangipane:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup all-purpose flour
- For the Topping:
- 3–4 ripe pears (like Bosc or Anjou), peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon apricot jam, warmed (for glaze)
Instructions
- Prepare the Crust: In a large bowl, whisk together flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add to the flour mixture and mix until just combined. Add more ice water, a tablespoon at a time, if needed, until the dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Almond Frangipane: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the almond flour and all-purpose flour until just combined.
- Assemble the Tart: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the base and up the sides. Trim any excess dough. Spread the almond frangipane evenly over the bottom of the tart shell.
- Arrange the Pears: Arrange the sliced pears decoratively over the frangipane. In a small bowl, toss the pear slices with 2 tablespoons of sugar, cinnamon, and nutmeg.
- Bake the Tart: Place the tart on a baking sheet. Bake for 40-50 minutes, or until the crust is golden brown and the frangipane is set and lightly golden.
- Glaze and Serve: Once the tart is out of the oven, brush the warm apricot jam over the pears for a glossy finish. Let the tart cool in the pan for at least 15 minutes before removing the sides. Serve warm or at room temperature.
Notes
- For an extra nutty flavor, you can toast the almond flour lightly before using.
- Ensure your pears are ripe but firm to prevent them from becoming too mushy during baking.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
- Prep Time: PT45M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg