This Almond Flour Pear Tart is a gluten-free, elegant dessert, featuring a golden almond flour crust, a rich almond frangipane filling, and delicately poached pear slices arranged in a beautiful fan shape. Lightly dusted with powdered sugar and garnished with slivered almonds, this tart is perfect for special occasions or as a refined tea-time treat.
Serves 8-10
For the Almond Flour Crust
1 ½ cups almond flour
¼ cup coconut flour (or more almond flour)
2 tbsp granulated sugar
¼ tsp salt
4 tbsp unsalted butter, melted
1 large egg
½ tsp vanilla extract
For the Almond Frangipane Filling
½ cup unsalted butter, softened
½ cup granulated sugar
1 cup almond flour
1 large egg
1 tsp vanilla extract
½ tsp almond extract
Pinch of salt
For the Poached Pears
2 ripe but firm pears, peeled, cored, and sliced
2 cups water
½ cup honey or sugar
1 cinnamon stick
½ tsp vanilla extract
Juice of ½ lemon
For Garnish
Powdered sugar (for dusting)
Slivered almonds
Make the Crust
1
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a bowl, mix almond flour, coconut flour, sugar, and salt.
- Add melted butter, egg, and vanilla extract, mixing until a dough forms.
- Press the dough evenly into the tart pan, covering the bottom and sides.
- Pre-bake for 10-12 minutes, until lightly golden. Let it cool.
Prepare the Almond Frangipane Filling
2
- Cream together butter and sugar until light and fluffy.
- Mix in the almond flour, egg, vanilla extract, almond extract, and salt until smooth.
- Spread the filling evenly into the pre-baked tart crust.
Poach the Pears
3
- In a saucepan, combine water, honey (or sugar), cinnamon stick, vanilla extract, and lemon juice.
- Bring to a simmer and add the pear slices.
- Poach for 10-12 minutes until tender but not mushy.
- Drain and let cool slightly before arranging on the tart.
Assemble and Bake
4
- Arrange the poached pear slices over the almond filling in a fan or spiral pattern.
- Bake for 25-30 minutes, until the filling is set and slightly golden.
- Let cool before removing from the tart pan.
Garnish and Serve
5
- Dust with powdered sugar and sprinkle with slivered almonds.
- Slice and serve warm or at room temperature.
Pro Tips
6
- For extra depth, add a splash of amaretto to the frangipane filling.
- Use Bosc or Anjou pears for the best poaching results.
- Store leftovers in the refrigerator for up to 3 days.
CategoryDesserts
Ingredients
Serves 8-10
For the Almond Flour Crust
1 ½ cups almond flour
¼ cup coconut flour (or more almond flour)
2 tbsp granulated sugar
¼ tsp salt
4 tbsp unsalted butter, melted
1 large egg
½ tsp vanilla extract
For the Almond Frangipane Filling
½ cup unsalted butter, softened
½ cup granulated sugar
1 cup almond flour
1 large egg
1 tsp vanilla extract
½ tsp almond extract
Pinch of salt
For the Poached Pears
2 ripe but firm pears, peeled, cored, and sliced
2 cups water
½ cup honey or sugar
1 cinnamon stick
½ tsp vanilla extract
Juice of ½ lemon
For Garnish
Powdered sugar (for dusting)
Slivered almonds
Directions
Make the Crust
1
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a bowl, mix almond flour, coconut flour, sugar, and salt.
- Add melted butter, egg, and vanilla extract, mixing until a dough forms.
- Press the dough evenly into the tart pan, covering the bottom and sides.
- Pre-bake for 10-12 minutes, until lightly golden. Let it cool.
Prepare the Almond Frangipane Filling
2
- Cream together butter and sugar until light and fluffy.
- Mix in the almond flour, egg, vanilla extract, almond extract, and salt until smooth.
- Spread the filling evenly into the pre-baked tart crust.
Poach the Pears
3
- In a saucepan, combine water, honey (or sugar), cinnamon stick, vanilla extract, and lemon juice.
- Bring to a simmer and add the pear slices.
- Poach for 10-12 minutes until tender but not mushy.
- Drain and let cool slightly before arranging on the tart.
Assemble and Bake
4
- Arrange the poached pear slices over the almond filling in a fan or spiral pattern.
- Bake for 25-30 minutes, until the filling is set and slightly golden.
- Let cool before removing from the tart pan.
Garnish and Serve
5
- Dust with powdered sugar and sprinkle with slivered almonds.
- Slice and serve warm or at room temperature.
Pro Tips
6
- For extra depth, add a splash of amaretto to the frangipane filling.
- Use Bosc or Anjou pears for the best poaching results.
- Store leftovers in the refrigerator for up to 3 days.
Notes
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