Description
Indulge in a buttery tart crust with a rich almond cream filling, topped with juicy pears for a delightful dessert experience.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- A pinch of salt
- 3-4 tablespoons ice water
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon almond extract (optional)
- 2-3 ripe pears, peeled, cored, and sliced
- A sprinkle of cinnamon (optional)
- Sliced almonds (for garnish)
Instructions
- Prepare the tart crust: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and enough ice water to form the dough. Shape it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven: While your dough chills, preheat your oven to 350°F (175°C).
- Roll out the dough: On a floured surface, roll out the dough to fit your tart pan. Press it into the pan, trim the edges, and poke the bottom with a fork.
- Make the frangipane filling: In a bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the almond flour, flour, vanilla extract, and almond extract if using, until combined.
- Fill the tart: Spread the frangipane filling evenly over the tart crust. Arrange the pear slices on top and sprinkle with cinnamon and sliced almonds.
- Bake to perfection: Bake in the preheated oven for about 35-40 minutes, or until the frangipane is golden brown and set. Allow it to cool slightly before serving.
Notes
Serve warm or at room temperature, with options such as whipped cream or vanilla ice cream for added delight.