Adapted from Top With Cinnamon. Izzy makes this into little round 3.5″ tartlets with wholemeal pastry crust. I opted for one big tart with my stand by pastry crust. I have to try it her way next time; the minis would be party perfect. You can find this recipe & so many more in her new cookbook Top With Cinnamon!
Course Dessert
Keyword caramel, pear, tart
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Ingredients
for crust
125grams1 cup all purpose flour
three-finger pinch of saltI used bourbon smoked salt
113grams1 stick cold, unsalted butter, diced
2tablespoonsice water
for frangipane
3tablespoonsunsalted butter
50grams1/4 cup light brown sugar
1teaspoonalmond extract
1egg
2tablespoonsall purposeplain flour
1/4teaspoonsaltagain I used the bourbon smoked salt
45grams1/2 cup almond flour (ground almonds)
for tart
1quantity of crust above
1quantity of frangipane above
3medium pearscored & sliced very thin
3tablespoonsgranulated sugar
1/4cupfinely chopped pistachios
Instructions
Make the crust. In a bowl combine the salt and flour. Work the diced butter in with your fingers until it looks like bread crumbs and no pieces larger than a pea remain. Stir in the ice water until a ball forms. Form into a disk and wrap in plastic wrap and chill in the fridge at least an hour before rolling out.
Heat oven to 350°F (180°C).
Make the frangipane. In a bowl cream the eggs, butter, sugar, and almond extract. Stir in the flour & almond meal until smooth. Set aside.
Roll your pastry crust on a floured work surfact to out to about 1/8″ thickness and place in a tart pan, trimming excess dough from the sides.
Spread the frangipane evenly over the bottom of the crust. Be gentle.
Arrange the sliced pears on top and bake the tart for 25-35 minutes until the pastry crust and frangipane are golden brown.
Heat the sugar and 3 tablespoons of water in a small saucepan. Stir to just dissolve sugar, then stop stirring. Swirl & tilt the mixture over high heat until it turns golden and slightly dark brown on the edges. Immediately remove from heat and, working quickly, brush the caramel gently onto the pears.
Top with the chopped pistachio. Allow to finish cooling. Great served with both coffee and tea.