Description
A beautiful and delectable tart featuring almond cream and ripe pears, perfect for fall gatherings.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons ice water
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 tablespoon all-purpose flour
- 3 ripe pears, peeled, cored, and sliced
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a tart pan. In a bowl, combine the flour and sugar for the crust. Add the cubed butter and mix until coarse crumbs form. Stir in the egg yolk and ice water just until combined. Wrap the dough and refrigerate for at least 30 minutes.
- Prepare the frangipane filling by creaming together the softened butter and sugar until light and fluffy. Gradually beat in the almond flour and flour until combined. Add the eggs one at a time, then stir in the almond extract until smooth.
- Roll out the chilled crust on a floured surface, fit it into the tart pan, trim excess dough, and spread the frangipane filling evenly. Arrange the sliced pears on top, pressing gently.
- Bake for 35-40 minutes until golden brown. Allow to cool slightly, dust with powdered sugar, and garnish with mint leaves before serving warm or at room temperature.
Notes
For added flavor, consider incorporating cinnamon or ginger into the filling. This tart can also be adapted for gluten-free diets using a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg