Project: pear + almond tart

EN

Buttery, fruity and nutty. This pear-and almond tart has it all and myself am a huge fan of this kind of rustic treats! There are not many people that I know of who would dislike this.

Except if you have a nut allergy then that would totally make sense.

I also picked 3 types of pears 🍐 for a bit of diverse taste. I was curious about how they would taste in a tart.

If you're not a pear lover then replace it with apple. Or a stone fruit like apricot? Either way, treat yourself great during these colder homey days.

NL

Roomboterig, fruitig en nootachtig. Deze peren- en amandeltaartje heeft het allemaal. Ik hou van dit soort rustieke traktaties. Bijna iedereen lust dit wel. 

Behalve als je een notenallergie hebt natuurlijk. 

Ik heb voor dit recept 3 soorten peren 🍐 gekozen. Lekker divers dacht ik. Ik was benieuwd hoe ze zullen smaken in een taart. 

Liever geen peer maar wel een appel, dan vervang je deze met een appel. Of een sappige steenvrucht zoals een abrikoos. Wat je ook kiest, trakteer en zorg goed voor jezelf op deze koude korte dagen. 

❝tap
voor Nederlandse
vertaling!

  
Ingredients
dough
180 gr|¾ cup butter
100 gr|½ cup sugar
half egg (30 gr)
¼ tsp. salt
1 tsp. lemon zest
280gr |2¼ cup all purpose flour
2 tsp. baking powder

frangipane filling
80 gr|⅓ cup soft butter
90 gr|3.53 oz sugar
90 gr|9 tbsp. almond flour
2 eggs

3 medium sized pears, not to ripe
almond flakes

3 pears one tart

This green brown pear is a 𝒄𝒐𝒏𝒇𝒆𝒓𝒆𝒏𝒄𝒆 and on the right is a π’˜π’Šπ’π’π’Šπ’‚π’Žπ’” pear

Here we have a creamy frangipane filling and on the right a fat π’…π’π’šπ’†π’π’Γ© 𝒅𝒖 π’„π’π’Žπ’Šπ’„π’† 𝒑𝒆𝒂𝒓.
Pears: not too ripe please!

Skinned and core removal by a metal measuring spoon.

DOUGH
For the dough you can use all purpose flour. Or, like me, use whole wheat flour for the extra fibre. Let it rest for an hour in the fridge or ideally a good overnight rest.

ᡖᡉᡃʳ ⁺ α΅ƒΛ‘α΅α΅’βΏα΅ˆ ᡗᡃʳᡗ: put me in the middle-low oven rack for 35 min-ish please.

The Steps
making dough
1. Add the butter, sugar, 30 gr egg, lemon zest and salt in a bowl and combine together until a creamy mix forms.
2. In another bowl combine the flour and baking powder together and add this to the butter-egg mixture to form a smooth dough.
3. Wrap the dough in foil and let it rest for an hour in the fridge. Overnight even better.

making frangipane filling
1. Cream the butter and sugar in a bowl with a whisk.
2. Add the almond flour and mix well
3. Finally add the egg one by one to the mixture and combine well to a thick but smooth mixture.
4. Wash the pears and remove the skin and the core with a metal measuring or melon spoon.
5. Slice the pears in widthwise.

making the tart
1.Preheat the oven to 180C/350F degrees. Roll the dough out on a lightly flour surface to a 5 or 8 mm thickness and place it over a tart tin or springform or pastry rings. Make sure that the edge is well pressed to the bottom.
2. Pour the frangipane filling in the tart cases.
3. Place the sliced pears on top and finish it with almond flakes.
4. Bake the tart for 35 to 38 min in the oven and let the tart cool down in the tin before cutting.

Comments

  1. Replies
    1. Thank you very much! I hope you'll try out this tart someday :D

      Delete
  2. OMG that looks sooooo good! Nice post! Maybe you would want to see my latest post https://bit.ly/3eIYnTz

    Steph

    ReplyDelete
    Replies
    1. Thank you Steph! Please give this recipe a go :D

      Delete
  3. Great resource, will bookmark this one for sure!

    ReplyDelete
  4. Looks delicious!! perfect for the holiday season!

    ReplyDelete
    Replies
    1. Thanks!! It sure is :D I hope you'll bake it someday! Xx

      Delete

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