Description
A classic French dessert featuring juicy pears nestled in rich almond cream, all cradled in a buttery pastry shell.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ⅔ cup cold unsalted butter
- Pinch of salt
- ⅓ cup sugar
- 1–2 tablespoons ice water
- ½ cup softened butter
- ½ cup sugar
- 2 eggs
- 1 cup ground almonds
- 1 tablespoon flour
- 3 ripe pears
Instructions
- Prepare the Tart Crust: Combine flour, cold butter, salt, and sugar in a food processor. Pulse until coarse crumbs form. Add ice water and pulse until dough comes together. Wrap in plastic and chill for 30 minutes.
- Make the Frangipane: Cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in ground almonds and flour.
- Prepare the Pears: Peel, core, and slice pears into thin wedges.
- Assemble the Tart: Roll out chilled pastry, line a 9-inch tart pan, and spread frangipane over the crust. Arrange pear slices in a circular pattern.
- Bake: Preheat oven to 350°F (175°C). Bake for 45-50 minutes until filling is set and top is golden. Let cool before serving.
Notes
Serve slightly warm with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pear Tart, French Dessert, Bourdaloue, Almond Tart, Holiday Dessert
