Simple Pear Tart with Almond Cream

A delicate French-style tart that’s both rustic and refined, this Pear Tart with Almond Cream (Frangipane) is the perfect dessert for showcasing fresh, ripe pears. With a crisp crust and rich almond filling, it's as delicious as it is beautiful.

Ingredients:

For the Tart Crust:

1 ¼ cups (160g) all-purpose flour
½ cup (115g) unsalted butter, cold and cubed
2 tablespoons sugar
1 egg yolk
2–3 tablespoons cold water

For the Almond Cream (Frangipane):

½ cup (115g) unsalted butter, room temperature
½ cup (100g) granulated sugar
1 cup (100g) almond flour
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the Topping:

2–3 ripe pears, peeled, cored, and thinly sliced
1 tablespoon sugar (optional)
1 tablespoon apricot jam (for glazing)

Instructions:

Make the crust:
In a bowl, mix flour and sugar. Cut in butter until crumbly.
Add egg yolk and cold water gradually until the dough holds together.
Wrap and chill for 30 minutes.
Preheat oven to 175°C (350°F). Roll out the dough and fit into a 9-inch (23 cm) tart pan. Prick the bottom with a fork. Set aside.
Prepare almond cream:
In a bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then mix in almond flour, vanilla, and all-purpose flour.
Assemble the tart:
Spread almond cream evenly over the crust.
Arrange pear slices over the almond filling in a fan or circular pattern. Sprinkle sugar on top (optional).
Bake:
Bake for 40–45 minutes or until golden and set.
Glaze:
Warm the apricot jam slightly and brush it over the pears for a glossy finish.