Pear and Almond Tart

Pear and Almond Tart
Contributor
Whole Foods Market

Frangipane, an almond-flavored pastry cream, is matched with pears in this classic French tart.

10
Servings
290
Calories Per Serving
Deliver Ingredients

Ingredients

For the pastry

  • 1 3/4 Cup all-purpose flour, plus more for rolling out dough
  • 2 Tablespoons sugar
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 3 Tablespoons cold butter, cut into small pieces
  • 2 eggs, lightly beaten

For the frangipane filling

  • 5 Ounces almond paste, broken into pieces
  • 1/3 Cup sugar
  • 2 eggs, divided
  • 1/2 Cup cold butter, cut into small pieces
  • Zest of 1 lemon
  • 2 Tablespoons vanilla extract
  • 2 Tablespoons flour
  • 1/4 Teaspoon baking powder
  • 3 ripe pears, such as Anjou, peeled, cored and thinly sliced

Directions

For the pastry

For the pastry, put flour, sugar, baking powder, and salt into a food processor and pulse to combine. Add butter and pulse again until mixture resembles a fine powder. Add eggs 1 at a time while continuing to pulse then scrape dough from the sides and continue pulsing until well incorporated. Dough will have the texture of wet sand and will start coming together in clumps. Shape dough into a disk, cover and chill until firm, about 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out pastry into a (13-inch) circle. Transfer to an (11- to 12-inch) tart pan with a removable bottom, pressing pastry into bottom and sides of pan. With the rolling pin, roll over the top of the pan to cut off excess dough then prick bottom and sides all over with a fork. Spread frangipane mixture evenly over pastry. Starting in the middle, arrange pears in a spiral pattern on top, pressing them down lightly and leaving some room between pear slices for frangipane to puff up.

For the frangipane filling

Meanwhile, for the frangipane, put almond paste, sugar and 1 of the eggs into the food processor and purée until smooth. Add butter, zest, and vanilla and continue mixing until well combined. Mix in flour and baking powder then add remaining egg and continue mixing until smooth and well incorporated. Transfer frangipane to a medium bowl, cover and chill for at least 30 minutes.

Arrange tart pan on a baking sheet and bake until pastry is golden brown and frangipane is set in the center and golden, about 45 minutes. Remove from oven, set aside to let cool for 15 minutes then carefully remove outer ring of pan and transfer tart to a serving plate. Serve warm or at room temperature.

Nutritional Facts

Total Fat
9g
13%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
44g
34%
Protein
7g
15%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
56mg
6%
Choline, total
12mg
3%
Fiber, total dietary
3g
12%
Folate, total
89µg
22%
Iron, Fe
2mg
11%
Magnesium, Mg
31mg
10%
Niacin
3mg
21%
Phosphorus, P
99mg
14%
Selenium, Se
16µg
29%
Sodium, Na
109mg
7%
Water
18g
1%
Zinc, Zn
1mg
13%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.