Almond Frangipane Pear Tart Recipe
An easy to make, delicious and eye-pleasing pear tart. Bosc pears baked in an almond frangipane base.
Equipment
- 1 9" or 10" Tart Pan (with removable bottom)
- Hand Mixer or
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 1 Rolled Tart Crust (unbaked) (see link for my sweet pie dough recipe)
Almond Frangipane
- ½ Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 ½ Cups Almond Flour
- 2 Large Eggs Room Temperature
- 2 tablespoon all-purpose flour
Pears
- 3 Medium Bosc Pears (ripe but still firm)
Instructions
Almond Frangipane
- Place softened butter and granulated sugar in the bowl of a stand mixer (a hand mixer may also be used).
- Mix butter and sugar until light and fluffy.
- Add room temperature eggs one at a time, mixing between each addition.
- Stir in almond flour.
- Stir in all-purpose flour.
Assemble/Bake Tart
- Slice each pear into two pieces by standing the pear it's bottom, slice outside of the core on both sides and discard core.
- Slice each pear piece into ⅛" to ¼" inch slices.
- Spread frangipane evenly on top of the dough in the tart pan.
- Arrange pear slices as desired.
- Place tart in refrigerator and preheat oven to 350°.
- Bake tart for 35 - 40 minutes. Check tart occasionally and wrap loosely in foil with slits cut out if the tart is turning too dark.
- Cool completely before serving.
Video
Nutrition
Calories: 329kcalCarbohydrates: 31gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 143mgPotassium: 83mgFiber: 4gSugar: 16gVitamin A: 298IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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