Spiced Pear and Almond Tart

Spiced Pear and Almond Tart ingredients

• 1.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup almond flour
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 medium firm pears (Bosc or Anjou), peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp apricot jam
• 1 tsp hot water

How to make Spiced Pear and Almond Tart

1. To make the Pâte Sucrée, in a large bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. In a small bowl, whisk 1 large egg yolk with 2 tablespoons of ice water. Add this mixture to the flour and butter, then mix until a dough just begins to form. Add an additional 1 tablespoon of ice water if needed, but be careful not to overmix, which can make the crust tough.
4. Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is crucial for easy rolling and a tender, flaky crust.
5. While the dough chills, prepare the pears: Peel, core, and slice 3 medium pears into 1/4-inch thick slices. In a medium bowl, toss the pear slices with 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg to prevent browning and add flavor. Set aside.
6. To make the Almond Frangipane, in a medium bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
7. Beat in 1 large egg until it is fully incorporated into the butter mixture. Then, add 1 cup almond flour, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix on low speed until just combined and smooth, scraping down the sides of the bowl as needed.
8. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, gently pressing it into the sides and trimming any excess dough that extends beyond the rim.
9. Spread the almond frangipane filling evenly over the bottom of the tart shell. Arrange the spiced pear slices in a decorative pattern over the frangipane, overlapping them slightly to create an appealing design.
10. Bake the tart for 45-55 minutes, or until the pastry crust is golden brown and the frangipane filling is set and lightly golden. The pears should be tender when pierced with a knife. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
11. While the tart is still warm, if desired, prepare the optional glaze: In a small bowl, whisk together 2 tablespoons apricot jam and 1 teaspoon hot water until smooth. Gently brush the warm apricot glaze over the baked pears for a beautiful, glossy finish.
12. Allow the tart to cool completely on a wire rack before slicing and serving. This resting period is important as it allows the frangipane to fully set, making for cleaner, more stable slices.

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