Pear & Ginger Tart with Almond Cream

Pear & Ginger Tart with Almond Cream
DifficultyBeginner
Category, , , ,

A crisp tart shell filled with almond frangipane, layered with ginger-poached pears, and baked until golden and fragrant.

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Yields8 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
For the tart shell
 1 ¼ cups all-purpose flour
 ¼ cup powdered sugar
 ½ tsp salt
 ½ cup unsalted butter, chilled and cubed
 1 large egg yolk
 2 tbsp ice water
For the almond cream (frangipane)
 ½ cup unsalted butter, softened
 ½ cup granulated sugar
 1 cup almond flour (or finely ground almonds)
 2 large eggs
 1 tsp vanilla extract
 1 tbsp all-purpose flour
For the pears
 3 ripe but firm pears (Bosc or Bartlett), peeled, halved, and cored
 3 cups water
 ½ cup granulated sugar
 1 2inch piece fresh ginger, sliced
 1 cinnamon stick
 Juice of ½ lemon
Optional glaze
 ¼ cup apricot jam (warmed and strained)
Make the tart shell
1

  1. In a food processor, pulse flour, sugar, and salt.

  2. Add cold butter cubes and pulse until mixture resembles coarse crumbs.

  3. Add egg yolk and 1 tbsp ice water, pulsing until dough just comes together.

  4. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

  5. Roll out on a floured surface and fit into a 9-inch tart pan with removable bottom. Trim edges.

  6. Chill in freezer for 15 minutes.

  7. Blind bake: Line crust with parchment, fill with baking weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 minutes more until lightly golden.

Poach the pears
2

  1. In a saucepan, combine water, sugar, ginger slices, cinnamon stick, and lemon juice. Bring to a simmer.

  2. Add pear halves and poach gently for 15 minutes, until just tender.

  3. Remove pears, drain, and let cool slightly. Slice thinly lengthwise, keeping halves intact if possible.

Make almond cream
3

  1. Beat butter and sugar until light and fluffy.

  2. Add eggs one at a time, then stir in almond flour, vanilla, and all-purpose flour.

  3. Spread almond cream evenly in pre-baked tart shell.

Assemble and bake
4

  1. Fan pear halves over almond cream in a decorative pattern.

  2. Bake at 350°F (175°C) for 35–40 minutes, until filling is golden and set.

  3. Cool for 20 minutes.

Glaze and finish
5

  1. Warm apricot jam and brush lightly over pears for shine.

  2. Serve warm or at room temperature.

Serving Suggestions
6

  • Serve slices with a dollop of whipped cream, vanilla ice cream, or crème fraîche.

  • Pair with dessert wine, champagne, or spiced tea.

Tips & Variations
7

  • Nut-free version: Replace almond flour with hazelnut or pistachio flour for a twist.

  • Make-ahead: Dough can be made 2 days in advance, almond cream 1 day in advance, and tart baked same day.

  • Festive touch: Sprinkle with chopped crystallized ginger before serving.

  • Mini version: Make in 4-inch tartlet pans (reduce bake time to ~20 minutes).

Ingredients

For the tart shell
 1 ¼ cups all-purpose flour
 ¼ cup powdered sugar
 ½ tsp salt
 ½ cup unsalted butter, chilled and cubed
 1 large egg yolk
 2 tbsp ice water
For the almond cream (frangipane)
 ½ cup unsalted butter, softened
 ½ cup granulated sugar
 1 cup almond flour (or finely ground almonds)
 2 large eggs
 1 tsp vanilla extract
 1 tbsp all-purpose flour
For the pears
 3 ripe but firm pears (Bosc or Bartlett), peeled, halved, and cored
 3 cups water
 ½ cup granulated sugar
 1 2inch piece fresh ginger, sliced
 1 cinnamon stick
 Juice of ½ lemon
Optional glaze
 ¼ cup apricot jam (warmed and strained)
Pear & Ginger Tart with Almond Cream
IngredientsDirections
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