A light and fluffy pear tart with almond and a sweet pastry base.

Virginia Theobald
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pears:
Pastry:
Frangipane:

Directions

Instructions Checklist
  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.

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  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.

  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.

  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.

  • Reduce oven temperature to 350 degrees F (175 degrees C).

  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.

  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.

  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts

613 calories; 24.1 g total fat; 104 mg cholesterol; 171 mg sodium. 94 g carbohydrates; 8.9 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2020
LOVE, LOVE, LOVE, LOVE!!!!!! SO AMAZING! Would love to make this again sometime. The only thing for me was that the pears got too dry, but I liked it overall! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2020
LOVE, LOVE, LOVE, LOVE!!!!!! SO AMAZING! Would love to make this again sometime. The only thing for me was that the pears got too dry, but I liked it overall! Read More
Rating: 5 stars
02/02/2019
Ok so I wanted this to be this beautiful dessert with the pears all fanned out on top in a gorgeous pattern... but that didn't happen. BUT - this is DELICIOUS! OMG... really awesome! I learned a few things while making this. 4 pears is too many for a 9" tart. I ended up poaching 3 and only ended up using about 2-1/2 of them (they were delicious so I just ate the leftovers). There is too much of the frangipane filling as well. I used all of it and when I placed the pears on top the pears sunk into the filling (hence not the beautiful presentation that I was hoping for) and while it was baking the filling went over the edges and onto the baking sheet (good call on having a baking sheet under the tart pan)! I also didn't use blanched almonds. I just ground them up in my food processor which I'd do again. The flavor is wonderful though so I'd definitely make this one again. Oh and that poaching liquid - I strained that and have been using it to sweeten a cup of tea. It's just lovely! Read More
Rating: 4 stars
04/01/2020
LOVE, LOVE, LOVE, LOVE!!!!!! SO AMAZING! Would love to make this again sometime. The only thing for me was that the pears got too dry, but I liked it overall! Read More
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