Almond And Pear Tart

A pear tart with almond frangipane filling.

A classic French tart with almond cream and poached pears, this Almond and Pear Tart is a 'must make' recipe that's sure to impress guests! The subtle frangipane flavour compliments the pears perfectly to make a stunning dessert.

5 from 3 votes

Print Pin

Course: Dessert

Cuisine: French

Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: serves

Calories: 505kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

food processor, blender or Thermomix
Stove-top
Oven

Ingredients

For The Base

250 g Arnotts Butternut Snap biscuits or similar
30 g (¼ cup) almond meal
100 g butter melted

For The Poached Pears

4 pears firm, such as Beurre Bosc
500 ml water
150 g caster sugar
1 cinnamon stick
2 tsp vanilla bean paste

Frangipane Filling

125 g butter room temperature
110 g (½ cup) caster sugar
1 tsp vanilla bean paste
2 eggs large approx 60g, room temperature
160 g (1 ⅓ cups) almond meal
2 tbs plain flour
1 tsp vanilla extract
¼ cup flaked almonds
2 tbs raw sugar

Instructions

Prepare the base

Lightly grease a 23cm (9-inch) tart tin with a removable base and set aside.
Preheat oven to 180 degrees celsius (fan-forced) or 355 fahrenheit.
Place the biscuits into a food processor or blender and mix until fine crumbs remain.
Place into a bowl with the almond meal and melted butter and mix until well combined.
If using a Thermomix: chop the butter into chunks and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and almond meal and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds.
Press the mixture firmly onto the base and sides of the tart tin.
Place the tart tin onto a baking tray and chill in the fridge for 30 minutes while you poach the pears.

Poach the pears

Peel the pears and place into a medium saucepan with the water, sugar, cinnamon stick and vanilla bean paste. Simmer for 15 minutes or until the pears are just slightly softened (but not mushy).
Allow the pears to cool slightly. Cut the pears to remove the core and then slice thinly (don't slice the whole way through the pieces of pear).

Prepare the filling

Place the softened butter, caster sugar and vanilla bean paste into a medium mixing bowl.
Beat with an electric mixer until pale, creamy and fluffy.
If using a Thermomix: mix for 10 seconds, Speed 4 before scraping down the sides and repeating until pale, creamy and fluffy.
Add the eggs one at a time, beating between each addition.
If using a Thermomix: reduce to Speed 2 and add the eggs one at a time through the MC hole.
Stir through the almond meal, plain flour and vanilla extract.
If using a Thermomix: add the almond meal, plain flour and vanilla extract and mix for 10 seconds, Speed 3. Scrape down the sides and repeat for a further 5 seconds.

Assemble the tart

Spread the filling mixture onto the chilled base.
Carefully arrange the poached pears onto the filling.
Sprinkle with the flaked almonds and raw sugar.
Bake for 45 minutes or until the filling has cooked through.
Allow to cool slightly before serving.

Notes

RECIPE NOTES & TIPS

I like to use Arnott's Butternut Snap's for the biscuit base, as the butternut flavour compliments the pears well, however any crunchy plain, coconut or chocolate biscuit could be used if you cannot find Butternut Snaps.
I recommend Beurre Bosc pears as the best variety for holding their firmness when poached. Pick firm, unblemished pears.
Use room temperature ingredients (butter and eggs) as this helps the ingredients to blend easier and allows the baking process to start straight away when placed in the oven.
If your almond and pear tart is browning too much on top, loosely cover tart with a piece of foil and continue baking.
Storing - pear and almond tart can be kept for a day at room temperature or for up to 3 days if stored covered in the fridge.
Freezing - pear frangipane tart also freezes well, however I recommend it be frozen for no more than 6 weeks otherwise it loses some of the delicate flavours. Allow to thaw completely in the refrigerator before serving either cold, or slightly warmed.

Nutrition