Pear & Almond Cream Tart (2024)

Author: Marina | Let the Baking Begin!

Course: Dessert

Cuisine: French

Keyword: pear tart

Calories: 809 kcal

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Servings: 6 servings

Pate Sablee Crust

• 1 1/2cupsall-purpose flour
• 1/2cuppowdered sugar
• 1stick113 g unsalted cold butter
• 1/2tspsalt
• 1small egg

Poached Pears**

• 6-7Pearspeeled and cored (Bosc works best)
• 3cupswater
• 1cupsugar
• 2tablespoonslemon juice
• 1/2cupGrand MarnierAmaretto or Apricot/Peach Liqueur
• 5tablespoonsvanilla extract
• 1star aniseoptional
• 1cinnamon quilloptional

To make the Almond Cream/Filling (Frangipane)

• 125gunsalted butter
• 1/2cupgranulated sugar
• 2eggs
• 3/4cupground almonds
• 2teaspoonsall-purpose flour
• 1teaspoonvanilla extract
• 1tspalmond extract

To Make Sable Crust:

1. Combine all the dry ingredients (1½ cups flour, 1/2 cup powdered sugar, 1/2 tsp salt) in a large bowl.

2. Slice 1 stick cold butter into to the flour. Keep cutting until the chunks are about the size of a pea (or add everything to the blender and pulse until the chunks are pea-size).

3. Add 1 egg and mix the ingredients together with a spoon. If using the blender, add the egg and process until the dough starts to stick together.

4. Use your hands to kneed the dough until it barely starts to come together. Push the dough into a ball (it will be very crumbly, but that’s ok). Cover with plastic wrap. Flatten to make a disk.

5. Refrigerate for about 1 hour. (Prepare the pears during this time).

6. Remove the dough from the refrigerator. Shape it into a ball and roll it out between 2 layers of parchment paper or saran wrap, to about 3-4 mm thick (you could just flour your work surface really well and not use the parchment). Transfer into the 12 inch tart mold and pat it with your fingertips to fit it tightly inside the mold. Prick the dough with a fork.

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7. Refrigerate for 30 minutes or freeze for 15 minutes.

8. Preheat the oven to 300F and bake the tart for about 15-20 minutes.

9. Let cool on wire rack.

To make Poached Pears:

1. In a large pot combine, 1 cup sugar, 3 cups water, 2 tbsp lemon juice, 5 tbsp vanilla extract, 1 star anise, 1/2 cup alcohol and 1 cinnamon quill. Bring to a boil.

2. Place the peels & cored pears into the syrup and simmer for about 30 minutes. Let cool (I left the pears in the syrup overnight, which allowed the pears to be completely infused with vanilla).

3. Once cool, remove pears from the syrup and and slice them thinly.

To make Frangipane:

1. You can use either blanched or unblanched almond (with the dark part of the nut on or off).

2. Put 3/4 cup almonds and 2 tsp flour into the bowl of a food processor and grind.

3. In a bowl of an electric mixer beat, 125 g softened/room temperature butter and 1/2 cup sugar.

4. Add 2 eggs one at a time and mix well between each addition.

5. Add the ground up almond mixture. Mix until well combined.

Assembly

1. Spoon the frangipane mixture into the tart and spread it around.

2. Place the thinly sliced pears on top of the frangipane, making a circle, leaving about an inch space from the tarts edge.

3. Sprinkle sliced almonds around the edge of the tart.

4. Bake for additional 45 minutes, at 300F.

5. Remove from the oven and let cool before serving.

Glaze

1. While the tart is baking, reduce the leftover syrup/poaching liquid, until thickened (almost like honey).

2. Brush the tart with this syrup as soon as it comes out of the oven.

Nutrition Facts

Pear Frangipane Tart (Pear & Almond Cream Tart)

Amount Per Serving

Calories 809Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 12g75%

Cholesterol 127mg42%

Sodium 241mg10%

Potassium 292mg8%

Carbohydrates 123g41%

Fiber 8g33%

Sugar 86g96%

Protein 10g20%

Vitamin A 684IU14%

Vitamin C 10mg12%

Calcium 71mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.