This pear tart is made with frangipane, a pastry cream that contains almond flour and butter. It tastes a little different from the usual pastry cream, but it adds to the amazing flavor of this dessert. You can be generous with the cream if you want to- there’s no problem with that. I might have been guilty of adding a few more because of my family’s love for cream. This pear tart is ideal to serve for parties. You will be a witness on how people will love this. They will never have enough of this elegant and classy dessert.
Check out what our friends from The Kitchn have to say about this recipe:
“It’s made with a rich walnutty tart crust, filled with creamy golden frangipane and topped with tender slices of spiced poached pears.”
I love this tart as a whole, but what made this more special for me is its walnut crust. The crunch in every bite sounds like a miracle- who wouldn’t be tempted to eat this again and again and again?
Ingredients
For the crust:
1 cup (120 grams) Bob’s Red Mill all-purpose gluten-free flour blend
3/4 cup (90 grams) Oh! Nuts walnut pieces
1/2 teaspoon kosher salt
1 stick (4 ounces) Land O Lakes unsalted butter, frozen and coarsely grated
3 tablespoons ice water
For the poached pears:
2 cups water
2/3 cup Domino granulated sugar
1 teaspoon McCormick ground cinnamon
1/2 teaspoon McCormick ground ginger
1/2 teaspoon ground vanilla bean or Madagascar vanilla bean paste
2 whole D’Anjou or Bartlett pears, slightly underripe
For the frangipane:
1/2 cup (100 grams) Domino granulated cane sugar
1/2 cup (60 grams) Oh! Nuts walnut pieces
4 tablespoons (2 ounces) Land O Lakes unsalted butter, softened
2 large Eggland’s eggs, warmed to room temperature
1 1/2 tablespoons Bob’s Red Mill all-purpose gluten-free flour blend
Instructions
Special Equipment: 14- x 4.5-inch rectangular tart pan with a removable bottom
To make the crust: In a food processor, combine the flour, walnuts, and salt. Process until the walnuts are thoroughly ground into the flour, about 10 seconds. Transfer the mixture to a bowl and chill in the freezer for 30 minutes.
Return the flour mixture to the food processor and add the grated butter. Process until butter is incorporated but little flecks remain throughout, about 5 seconds. Add the ice water and pulse briefly, just until the water is distributed evenly and the dough begins to come together into large pieces.
Turn the dough out into a 14- x 4.5-inch rectangular tart pan with a removable bottom. Use your fingers press it into the pan evenly, making sure to get it firmly into the corners. Do this quickly to avoid warming the dough.
Place a piece of parchment paper on top of the crust, then pour in a single layer of pie weights or uncooked beans. Refrigerate for 20 minutes.
While the crust chills, preheat the oven to 375°F.
Place the tart pan on a baking sheet lined with parchment paper or aluminum foil. Bake until the butter in the crust has begun to steam and bubble a bit around the edges, about 12 minutes. Remove from the oven, remove pie weights and parchment, and allow the crust to cool to room temperature.
To make the poached pears: Peel the pears, then cut them into quarters and remove the cores. In a medium (2-quart) saucepan, heat the water, sugar, spices and vanilla over medium-low heat, stirring until the sugar has dissolved completely.
When the sugar has dissolved, add the quartered pears. Bring up to a rapid simmer, then turn down to low and simmer, covered, until the pears are cooked through but still firm, about 10 minutes.
Use a slotted spoon to transfer the pears to a wire rack. Let them cool until you can handle them comfortably. Slice each pear quarter into 1/4-inch thick wedges.
To make the frangipane: In a food processor, combine all ingredients and process into a thick, smooth batter.
To assemble the tart: When ready to bake, preheat the oven to 350°F.
Place the crust in its tart pan on a baking sheet lined with parchment or aluminum foil. Pour the frangipane batter into the cooled crust. If you made the frangipane in advance and kept it chilled, it will have thickened slightly — use an offset spatula to spread it into an even layer. Gently layer overlapping slices of pear down the middle of the tart. Don’t worry if the pears sink into the batter a bit — the batter will rise and puff up around them as it bakes.
Bake the tart until the frangipane is golden brown and puffy, 45 to 55 minutes. Remove it from the oven and allow it to cool completely.
To unmold the tart, push the base of the pan up from the bottom and put aside the frame. Leave the base of the pan underneath the tart and carefully slide it onto a serving plate. Cut into slices and serve with whipped cream or vanilla ice cream and a sprinkle of cinnamon, if desired.
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Quick Tip: The tart will keep well for a day or two and travels very well.
Thanks again to The Kitchn for this amazing recipe.
