Description
A classic European-inspired tart featuring ripe pears and rich almond frangipane baked in an unbaked tart crust. This dessert balances natural sweetness with satisfying texture.
Ingredients
Scale
- 1 Rolled Tart Crust (unbaked)
- ½ Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 ½ Cups Almond Flour
- 2 Large Eggs Room Temperature
- 2 tablespoon all-purpose flour
- 3 Medium Bosc Pears (ripe but still firm)
Instructions
- Place softened butter and granulated sugar in a stand mixer bowl.
- Mix butter and sugar until light and fluffy, about 2 minutes.
- Add room temperature eggs one at a time, mixing after each addition.
- Stir in almond flour.
- Stir in all-purpose flour.
- Stand one pear upright and slice down on each side, just outside the core, to create two large pieces. Discard the core.
- Slice each pear half into thin pieces, about ⅛ to ¼ inch thick.
- Spread the prepared frangipane evenly on top of the dough in the tart pan.
- Arrange the pear slices over the frangipane as you desire.
- Place the tart in the refrigerator and preheat your oven to 350℉ (180℃).
- When the oven heats up, bake the tart for 35 to 40 minutes.
- Check the tart occasionally; wrap it loosely in foil with slits cut out if it darkens too much.
- Cool the tart completely before you serve it.
Notes
- This tart pairs well with coffee or tea.
- You can serve this dessert slightly warm or chilled the next day.
- If you do not have a stand mixer, you may use a hand mixer for the frangipane base.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Keywords: pear almond frangipane tart, baked dessert, almond dessert, fruit tart, pastry recipe, homemade dessert, easy baking