Imagine a dessert so exquisite it transports you straight to the charming patisseries of Paris with just one bite. This Pear and Frangipane Tart is not just a recipe; it's a culinary masterpiece that combines the delicate sweetness of ripe pears with the rich, nutty embrace of almond frangipane. Whether you're a seasoned baker or a curious food lover, this elegant French dessert promises to elevate your baking skills and impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 3 ripe pears, peeled and sliced
- 100g unsalted butter, softened
- 100g sugar
- 2 eggs
- 100g ground almonds
- 1 tsp vanilla extract
- 1 tbsp almond extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F). This will ensure that the oven is hot enough to bake the tart evenly.
- Take the pre-made tart shell out of the refrigerator and let it sit at room temperature while you prepare the filling. This will help it bake more evenly.
- In a mixing bowl, combine the softened unsalted butter and sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This will help to incorporate air into the mixture, making it light and airy.
- Once the eggs are fully incorporated, sift in the ground almonds and mix until just combined. Be careful not to overmix.
- Stir in the vanilla extract and almond extract, ensuring that they are evenly distributed throughout the frangipane mixture.
- Arrange the sliced pears evenly over the bottom of the tart shell. You can overlap them slightly for a beautiful presentation.
- Pour the frangipane filling over the arranged pears, making sure to cover them completely. Use a spatula to smooth the top if necessary.
- Place the tart in the preheated oven and bake for about 45 minutes, or until the frangipane is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the tart from the oven and let it cool in the tart shell for about 10 minutes. This will help it set before serving.
- Carefully remove the tart from the shell and transfer it to a serving plate. Allow it to cool completely before dusting with powdered sugar.
- Serve the pear and frangipane tart at room temperature or slightly warm, and enjoy it as a delightful dessert with a cup of tea or coffee.
Tips
- Choose ripe but firm pears to ensure they hold their shape during baking.
- Allow ingredients like butter and eggs to reach room temperature for smoother mixing.
- Don't overmix the frangipane filling to maintain a light, airy texture.
- Use a pre-made tart shell to save time, but ensure it's at room temperature before filling.
- Check the tart's doneness by inserting a toothpick - it should come out clean.
- Let the tart cool slightly before removing from the shell to help it set properly.
- For an extra touch of elegance, serve with a light dusting of powdered sugar and a dollop of whipped cream.
- This tart can be prepared ahead of time and tastes equally delicious served warm or at room temperature.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
