Dive into the rich and aromatic world of our Almond Cream Frangipane Tart, featuring juicy pears nestled in a luscious almond cream. This dessert combines a buttery shortbread crust with a sweet and nutty filling, topped with beautifully arranged pear slices.
Why You’ll Love This: The tart is a delightful blend of textures and flavors. The crispness of the shortbread complements the creamy almond filling and the soft, subtly sweet pears. It’s a sophisticated dessert that’s perfect for any occasion, offering a gorgeous presentation and a taste that’s sure to impress.
Perfect Occasion: This tart is ideal for dinner parties, festive gatherings, or as a special treat for afternoon tea. It’s also a wonderful dessert option for celebrations like birthdays or anniversaries where you want to serve something elegant and memorable.
Decoration Tips: Enhance the appearance of your tart by arranging the pear slices in a fan or spiral pattern on top of the frangipane. For an extra touch of elegance, sprinkle almond petals or slivers over the tart before baking. A light dusting of powdered sugar after baking can also add to its visual appeal.
Ingredients: For the Shortbread Dough:
- 80g butter, room temperature
- 70g powdered sugar
- 2 egg yolks
- 160g flour
- A pinch of salt
For the Almond Cream Frangipane:
- 60g butter, room temperature
- 80g sugar or powdered sugar
- 2 eggs, room temperature
- 135g almond flour
Additional:
- 3 pears, peeled, cored, and halved
- Sugar syrup (for poaching pears)
Instructions:
- Prepare the Shortbread Dough:
- In a bowl, whisk together the butter and powdered sugar until creamy.
- Add the egg yolks, then gradually mix in the flour and a pinch of salt until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Poach the Pears:
- Poach the pear halves in sugar syrup for 10 minutes until slightly softened. Allow to cool, then slice if desired.
- Make the Almond Cream Frangipane:
- In a separate bowl, beat the butter with sugar until smooth.
- Add the eggs one at a time, followed by the almond flour, mixing until well combined.
- Assemble the Tart:
- Roll out the chilled dough and press it into a 23 cm tart pan.
- Evenly spread the frangipane cream over the dough.
- Arrange the pear slices on top of the frangipane.
- Bake:
- Preheat the oven to 180°C (356°F).
- Bake the tart for 35-40 minutes until the frangipane is set and the crust is golden brown.
- Cool and Serve:
- Let the tart cool in the pan before removing it. Optionally, dust with powdered sugar before serving.
Enjoy this divine Almond Cream Frangipane Tart with Pears, a treat that promises a delightful blend of flavors and textures, perfect for any dessert lover looking to impress their guests!
