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Belgian Pear and Almond Tart
A rustic yet elegant tart featuring tender pears baked in a frangipane (almond cream) filling, all nestled in a buttery shortcrust pastry. This dessert highlights the delicate sweetness of pears and the rich nuttiness of almonds.
🧂 Інгредієнти
- 250 g All-purpose flour(for the pastry)
- 125 g Unsalted butter(cold, cubed, for pastry)
- 50 g Granulated sugar(for pastry)
- 1 Egg yolk(for pastry)
- 2-3 tbsp Ice water(for pastry)
- 150 g Almonds(ground, for frangipane)
- 100 g Unsalted butter(softened, for frangipane)
- 100 g Granulated sugar(for frangipane)
- 2 large Eggs(for frangipane)
- 1 tsp Almond extract
- 3-4 medium Pears(ripe but firm, such as Conference or Comice, peeled, cored, and thinly sliced)
- 2 tbsp Apricot jam(warmed, for glazing)
👨🍳 Інструкції
- 1
For the pastry: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water; pulse until dough just comes together. Add more water if needed. Wrap in plastic and chill for at least 30 minutes.
⏱️ 10 minutes + 30 minutes chilling - 2
Preheat oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 23cm (9-inch) tart pan with a removable bottom. Press dough into the pan and trim excess. Prick the bottom with a fork.
⏱️ 10 minutes - 3
Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until lightly golden.
⏱️ 20 minutes - 4
For the frangipane: In a bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in ground almonds and almond extract.
💡 Професійні поради: Ensure butter is truly softened for a smooth frangipane. - 5
Spread the frangipane evenly into the pre-baked tart shell.
💡 Професійні поради: Don't overfill, leave some space for the pears. - 6
Arrange the sliced pears decoratively over the frangipane. You can fan them out or create a spiral pattern.
💡 Професійні поради: Slightly overlapping the pear slices creates a beautiful finish. - 7
Bake at 190°C (375°F) for 15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 30-35 minutes, or until the frangipane is set and golden brown, and the pears are tender.
⏱️ 45-50 minutes - 8
Remove from oven and let cool slightly. Gently brush the warm pears with warmed apricot jam for a glossy finish. Let the tart cool completely before serving.
💡 Професійні поради: Warm apricot jam thins out nicely for glazing.
💡 Професійні поради
- ✓Use ripe but firm pears to prevent them from becoming too mushy.
- ✓Ensure the pastry is well chilled for a flaky crust.
- ✓Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add a layer of thinly sliced apples instead of pears.
- Sprinkle a few slivered almonds on top of the frangipane before adding the pears.
- Infuse the frangipane with a hint of cinnamon or cardamom.