Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1 large egg
1/2 cup almond flour
1/4 cup sugar (for filling)
4 tbsp unsalted butter, softened
1 large egg (for filling)
1/2 tsp almond extract
3 ripe Bosc pears, peeled, halved, and cored
1 tbsp apricot jam (for glaze)
Instructions
Step 1: In a food processor, pulse the flour, sugar, and cold butter until it resembles coarse crumbs. Add the egg and pulse until the dough just comes together.
Step 2: Wrap the dough in plastic and refrigerate for 1 hour. Then, roll it out and fit it into a 9-inch tart pan with a removable bottom.
Step 3: Blind bake the crust at 375°F (190°C) for 12-15 minutes using pie weights, then remove weights and bake for another 5 minutes until golden.
Step 4: Prepare the frangipane by beating the softened butter and sugar until creamy. Mix in the almond flour, egg, and almond extract until smooth.
Step 5: Spread the frangipane evenly into the cooled tart shell. Slice the pear halves thinly and arrange them in a fan pattern on top of the filling.
Step 6: Bake the tart at 350°F (175°C) for 30-35 minutes until the filling is puffed and golden brown. Let cool before glazing with warm apricot jam.
Notes
Ensure your pears are firm-ripe for the best texture. If using canned pears, dry them thoroughly with paper towels.
- Prep Time: PT45M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: French
Nutrition
- Serving Size: 1 Slice
- Calories: 385 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
Keywords: pear almond tart recipe, tarte amandine, french dessert, almond frangipane, baked pears
