Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter, cold and cubed
- 50 grams powdered sugar
- 1 large egg yolk
- 30 milliliters cold water
- 100 grams ground almonds
- 100 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 large eggs
- 5 grams vanilla extract
- 3 ripe pears (about 600 grams), peeled, cored, and sliced thinly
- 60 grams honey
Directions
Combine flour, cold butter, and powdered sugar in a bowl; rub together until crumbly.
Add the egg yolk and cold water, mixing until a dough forms, then wrap and chill for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and line a 23 cm tart tin.
Prick the base with a fork, line with parchment paper, and fill with baking beans.
Blind bake for 15 minutes, then remove the baking beans and bake for an additional 5 minutes.
Let the tart shell cool slightly.
For the almond filling, beat softened butter and granulated sugar until creamy.
Add the eggs one at a time, then stir in the vanilla extract and ground almonds to create the frangipane mixture.
Spread the frangipane mixture evenly into the cooled tart shell.
Arrange pear slices neatly on top of the almond filling in a circular pattern.
Bake for 35–40 minutes, until the filling is golden and set.
Gently warm the honey and brush it over the pears for a glossy glaze.
Allow the tart to cool slightly before slicing and serving.
Frequently Asked Questions
Do I need to blind bake the crust for this Pear and Almond Tart?
No, this specific recipe does not require blind baking. The dough, made with 250g all-purpose flour and cold butter, is designed to be filled immediately after chilling. Simply line your tart pan and proceed directly to filling with the almond mixture before baking at 180°C (350°F) for 55 minutes.
Can I make the Pear and Almond Tart dough ahead of time?
Yes, the shortcrust pastry dough can be made ahead of time for convenience. After mixing the flour, butter, and egg yolk, wrap the dough tightly and chill it for at least 30 minutes, or up to 2 days. Ensure it comes to room temperature slightly before rolling it out to prevent cracking.
What is the best way to store leftovers of the Pear and Almond Tart?
Once completely cooled, the Pear and Almond Tart with Honey Glaze is best stored at room temperature, covered loosely, for up to 2 days or refrigerated for up to 4 days. If refrigerated, allow it to sit out for about 30 minutes before serving to soften the crust and slightly loosen the honey glaze.
