Pear Almond Tart is a stunning dessert that combines the natural sweetness of tender, juicy pears with a luscious almond cream filling, all nestled in a buttery tart crust. This elegant treat is perfect for special occasions or when you want to impress with a show-stopping dessert. The subtle nuttiness of the almond filling complements the pears beautifully, while a golden, flaky crust ties it all together. Serve it warm or at room temperature, perhaps with a dollop of whipped cream or a drizzle of caramel, for a truly indulgent experience.
Ingredients:
- For the Crust:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- For the Almond Cream (Frangipane):
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup almond flour
- 1 egg
- 1 tsp almond extract
- 1 tbsp all-purpose flour
- For the Pear Topping:
- 3 ripe but firm pears, peeled, halved, and cored
- 1 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp apricot jam (optional, for glaze)
Instructions:
- Make the Tart Crust:
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the Almond Cream:
- In a medium bowl, beat the softened butter and sugar until light and fluffy. Mix in the almond flour, egg, almond extract, and all-purpose flour until smooth. Set aside.
- Preheat and Roll Out the Crust:
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess. Chill the crust in the fridge for 15 minutes.
- Assemble the Tart:
- Spread the almond cream evenly over the chilled tart crust. Toss the pear halves in lemon juice to prevent browning and slice them thinly, keeping the shape of each half intact. Fan the slices over the almond cream in a decorative pattern.
- Bake:
- Sprinkle the pears with sugar and bake the tart in the preheated oven for 35-40 minutes, or until the almond cream is set and golden, and the pears are tender.
- Glaze (Optional):
- Heat the apricot jam with a splash of water until smooth, then brush it over the tart for a glossy finish.
- Serve:
- Let the tart cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
This Pear Almond Tart is a sophisticated dessert that’s as delicious as it is beautiful—a perfect centerpiece for any dessert table!
