I love almond tarts! Last weekend, I decided to bake a French almond tart a la frangipane (a mixture of ground almonds, butter, sugar, and eggs), similar to the one with plums I did last year (you can find the recipe here). But this time, I decided to bake it with poached pears that smell and taste star anise, cinnamon, and Calvados, such a combination of autumn flavors. Such a good tart for these autumn days!
I used a bit of sugar in this pie crust and more butter than in the plum tart. There is also less of the almond filling because the plums take a lot of space in the tart.
I did not mention the time of the preparation, because the dough, almond filling, and the poached pears need to cool in a fridge few hours, but it is better to prepare everything a day in advance. While the pears are poaching, you can start preparing the crust and the almond filling, which will take you in total something like 30-40 minutes. You keep everything in the fridge for the night and the day after you roll out the pastry and prebake the crust, spread the almond filling over it, decorate with the poached pears and bake the tart.
Do not be scared of the length of the recipe, as there are several steps, but in general, this is not a difficult recipe! 🙂
- 3 pears of same size
- 1 l water
- 200 g crystal sugar
- 1 ½ tbsp. lemon juice
- 3 star anise
- 1 stick cinnamon
- 1 tbsp. Calvados
- 220 g all-purpose flour
- 3 tbsp. powdered sugar
- Pinch of salt
- 100 g butter, at room temperature, cut into small cubes
- 1 egg yolk (keep the white for the almond filling)
- 2 tbsp. cold water
- 150 g ground almonds
- 1 tbsp. flour
- 75 g cane sugar
- 75 g butter, melted
- 1 egg + 1 white (from the preparation of the crust)
- 1/2 tsp. almond extract
- sliced almonds or sugar (optional)
- For the poached pears: Peel the pears, halve them lengthwise and scoop out the cores. In a large saucepan, heat the water and sugar until the sugar is dissolved. Add the lemon juice, star anise, cinnamon and Calvados, lower the heat and slide in the pears. Keep at a very low boil and simmer the pears until cooked well, 15-25 minutes (depending on the pears). Remove from the heat and allow the pears to cool down in the syrup. If you prepare them a day ahead, cover and store them in the fridge.
- For the crust: Sift the flour with sugar and salt, add the butter in cubes and blend all together using a hand mixer or in a food processor for about 3 minutes, until the texture reminds streusel. Mix in egg yolk (keep the white aside for the almond filling!) and 2 tablespoons of cold water. Work out with your hands and form a bowl. Wrap in a plastic foil and chill for at least 3 hours, but can be also prepared a day ahead and stored in the fridge.
- For the almond filling: In a medium bowl, mix the sugar with melted butter, add the almond extract. Mix in the egg and the white that you kept from making the crust. Stir in the ground almonds sifted with flour and blend all well. Transfer the almond filling into a bowl, cover with plastic foil and keep in the fridge for at least 3 hours, but can be also done a day ahead and stored in the fridge.
- Take all out from the fridge and allow chilling at least 10 minutes at room temperature. Preheat the oven to 180°C. Grease and flour the tart pan with removable bottom.
- Roll out the chilled dough to round a bit larger than your tart pan (it shall cover the sides of the pan as well). Transfer the dough to the tart pan, cut the overhangs and seal any cracks in the dough. Pierce the crust with a fork, fill with dried beans and bake the crust for about 15 minutes, remove the dried beans and bake for another 5 minutes.
- Spread the almond filling evenly on the prebaked crust. Take the pears out of the syrup, stem and cut each half crosswise into thin slices. Do not move them - they need to stay in one piece! Slide spatula under each half and transfer on the almond spread, with narrow ends in the center. Gently press each pear half to fan the slices, keeping them tightly overlapped.
- Bake in the preheated oven at 180°C for about 30-40 minutes (depending on the oven). The almond filling should be slightly golden. Allow to cool at room temperature. You can serve it sprinkled with powdered sugar or sliced almonds.
- You can prepare step 1-3 a day ahead and store everything in the fridge.
Have you tried the Pear Tart with Almond Filling?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !
If you like the recipe, please feel free to share it on social media!