Today a truly amazing dessert, the Pear Tart with Frangipane Cream. I have very few pear recipes on my blog, but I assure you this one makes up for that lack. To make this dessert I reached out to my dear friend Teresa Doria, a highly appreciated teacher in the field of pastry especially in Taranto. When I want to be sure of success, I rely on her and it is always a confirmation and a great success. It may seem like a very elaborate dessert, but I assure you it’s uniquely simple and delicious. Thanks again to Teresa Doria. This dessert consists of a very crumbly shortcrust, a super delicious frangipane cream, and the crunchiness of almonds, all with the taste of pear and almonds. So, my friends, I recommend it to you 360°. If you particularly like pear desserts, also try the Shortcrust Pastry Cannoli with Ricotta and Pears or the Deconstructed Ricotta and Pear Tart in a Glass
Here is the recipe
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- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 cups all-purpose flour
- 1 cup butter
- 1 cup sugar
- 1 lemon (zest)
- 1 egg (medium, whole)
- 2 egg yolks
- 7 tbsps butter
- 2/3 cup sugar
- 1 lemon (zest)
- 1 pinch salt
- 2 eggs (medium)
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1 1/3 cups almonds (toasted)
- 2 tbsps pear compote
- as needed powdered sugar
- 3 pears
Tools
- Tart Pans
- 1 Electric Whisk
Steps
The first thing to do is peel and toast the almonds in the oven at 350°F for 8/10 minutes
Grate the lemon peel, taking only the yellow part.
In a bowl, combine the butter and sugar to prepare the shortcrust
Add the eggs and lemon zest.
Combine everything, working with hands or a spoon.
Add the flour
Work the mixture
Transfer it to the work surface and work it quickly until obtaining a smooth dough, which we will put in the fridge to rest for 1 hour
Coarsely chop the toasted almonds
Roll out the shortcrust between two sheets of parchment paper
Prepare the tart pan with a removable bottom of 22 cm
Place the shortcrust in the pan and remove the excess that comes out. With the leftover shortcrust, we can make simple cookies.
In a bowl, cut the pears into pieces.
Add the sugar
and the butter
Cook in a pan for a few minutes
Drain well the cooking liquid from the pears
Combine the almonds with the pears and set aside.
Now let’s take care of the frangipane cream. In a bowl, combine the butter and sugar.
Add the lemon peel
Create a cream with an electric whisk.
Add a pinch of salt.
The eggs one at a time.
The almond flour
The all-purpose flour, working with the electric whisk until obtaining a smooth mixture.
Put the frangipane cream in a piping bag. Leave it out at room temperature.
Prick the shortcrust with a fork.
Add the pear compote
The pears with the almonds
and finally the frangipane cream with the piping bag.
Level well and bake in a preheated static oven at 350°F for 40 minutes
Let it cool and moisten the surface with some pear compote.
Add the toasted almonds for decoration
And finish with pear slices and a generous dusting of powdered sugar.
Our Pear Tart with Frangipane Cream is ready to be enjoyed.
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