Go Back

Pear, frangipane & caramel tart

Print Recipe
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 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

for crust

  • 125 grams 1 cup all purpose flour
  • three-finger pinch of salt I used bourbon smoked salt
  • 113 grams 1 stick cold, unsalted butter, diced
  • 2 tablespoons ice water

for frangipane

  • 3 tablespoons unsalted butter
  • 50 grams 1/4 cup light brown sugar
  • 1 teaspoon almond extract
  • 1 egg
  • 2 tablespoons all purpose plain flour
  • 1/4 teaspoon salt again I used the bourbon smoked salt
  • 45 grams 1/2 cup almond flour (ground almonds)

for tart

  • 1 quantity of crust above
  • 1 quantity of frangipane above
  • 3 medium pears cored & sliced very thin
  • 3 tablespoons granulated sugar
  • 1/4 cup finely 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.