Welcome to a slice of pastry heaven! This little beauty is all about the fantastic combo of juicy pears and rich almond cream, wrapped in a golden, flaky crust.
Oh, and here’s the secret: I whipped it up with Rainbow Pears, but honestly, any type of pears will work just fine. So, let’s roll up our sleeves and whip up this sweet treat that’s perfect for any occasion or just when you’re in the mood for a heavenly slice of dessert.
If you try out this Pear & Almond Frangipane Tart, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Pear & Almond Frangipane Tart
Ingredients
For the Crust:
- 1 1/4 cup all-purpose flour
- 1 tbsp sugar
- 8 tbsp unsalted butter, cubed
- 1 egg yolk
- 1 to 2 tsp iced water
For the Frangipane:
- 8 tbsp unsalted butter, at room temperature
- 1/2 cup sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 5 tbsp all-purpose flour
- 1 1/4 cup almond flour
To Finish:
- 3 to 4 firm but ripe pears, halved and thinly sliced
- 1 tbsp sugar
- 2 tbsp sliced or chopped almonds
Instructions
- For the Crust: mix the flour and sugar. Add cold butter and crumble it with your hands until it resembles coarse crumbs. Add the egg yolk and form the dough. If necessary, add cold water, a teaspoon at a time. Let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F/ 180C. Roll out the pastry and place it in a 9-inch springform tart pan. Blind bake at 350F for 15 minutes, then an additional 5-10 minutes. You can find a step-by-step guide on "How to Make a Perfect Pie Crust?"
- For the Frangipane: in the bowl of a stand mixer, cream together the butter and sugar. Add the eggs, one at a time. Add vanilla and almond extract, all-purpose and almond flours, and mix until well combined.
- For Assembling: Pour the frangipane into the pre-baked pie crust and arrange the pears on top. Optionally, sprinkle the top with sugar and sliced or chopped almonds. Bake at 180ºC / 350ºF for about 15 minutes or until the custard is set and the top turns golden brown. Serve at room temperature.
