If there’s one thing you should know about me, it’s that I live for dessert. The waiters don’t need to ask if I want to see the dessert menu. (Of course I do.) I always come to dinner expecting dessert. This philosophy also applies to my cooking at home. No evening is complete without a little tasting, and I love to bake different desserts with the seasons to satisfy my sweet tooth. The latest dessert to grace my kitchen? This cardamom frangipane pear tart.
As beautiful as it looks, this is a simple dessert that is as impressive as it is delicious. A few standout components—crispy crust, sweet orange marmalade, chewy and soft cardamom frangipane, soft pears, and crunchy almonds—all come together for an incredible bite that will make anyone a dessert obsessive. Who knows, it might even convert dessert lovers, too.
Pear Tart Ingredients
With a handful of really good ingredients, this tart packs a lot of flavor into every bite.
The pie crust. Shopping at the store will work well here. Scratch that—I insist on it.
Pears. I try to choose smaller pairs so they are easier to arrange.
Chai masala/tea bags. I use masala chai to poach pears. You can use whole/low spice or loose leaf tea as well.
Orange marmalade. I love the Bonne Maman marmalade and find that the orange pears go well with the flavors of the tart, but you can experiment with which flavors you like best.
Aquafaba. Surprise! This frangipane is made vegan by using aquafaba from a can of peas. Just save the chickpeas for hummus or a grain bowl.
Almond flour. Fine or regular soil is fine.
Salt. Every dessert should call for a pinch of salt.
Cardamom. For me, the new location is non-negotiable, but you are welcome to use whatever you find in the store.
Granulated sugar. Used in pear poaching liquid and frangipane.
Chopped almonds. For the hard topping at the end.
Powdered sugar. My secret to the best finish.
Tips for Building Flavor
When you’re not thinking about frangipane, what are you doing? Trust me: it only sounds good and is very easy to prepare. In this version, I wanted to lean on the cardamom flavor for its floral sweetness that would go well with the subtle but sweet pears. To complement that flavor, I used orange marmalade. The slightly bitter notes from the citrus blend well with the cardamom and lift the sweetness of the pears. Oh, and don’t forget the salt. A pinch of salt mixed into the pear poaching liquid and a little bit into the frangipane helps to balance and bring out the flavor.
How to Assemble This Pear Tart
When I think of delicious desserts that require a few different parts, it makes it so much easier to approach each item at a time and prepare things ahead of time when you can make the assembly even easier.
For pie crust. You can prepare and bake the pie crust the day before. Just line your tart pan and bake until golden brown and set aside until you’re ready for the other parts.
For pears. The pears need to be wrapped for about 10 minutes and set aside to cool. Use this time to prepare the frangipane.
For frangipane. The frangipane comes together quickly and can be set aside in the fridge until you are ready to mix and bake.
Tips for Worship
Although a frangipane tart is enough on its own, I like to serve mine with cardamom whipped cream or ice cream if I have it. The creamy texture adds something special to this slice of tart. And with an espresso in the evening, it is a very pleasant and beautiful dessert.
This tart will keep in the fridge for a few days as well. (That is, if you have any leftovers at all.) Here are a few more fall desserts I’ll be baking this season.
post updated Jul. 28, 2024
It’s a one-bowl ticket to fall fun.
post updated Jul. 28, 2024
And we found a surprisingly simple recipe.
post updated Jul. 29, 2024
Burnt sugar never tasted so good.
Explanation
A great dessert with fall flavor.
For the cooked pears:
- 2–3 small Bartlett pears, half
- 2 masala chai tea bags
- 1 tablespoon granulated sugar
- a pinch of salt
For the frangipane:
- 1/3 cup aquafaba
- 2 tablespoons granulated sugar
- 1/2 spoon fresh cardamom
- a pinch of salt
- 1 1/2 cups almond flour
For Take:
- 3–4 spoons of orange marmalade
- handful of sliced ​​almonds
- Prepare the pie crust. Place the pie crust in the tart pan, pressing it down and against the sides. I like to let my crust rest in the fridge for a few minutes before baking. Bake according to package directions, until golden brown. Remove from oven and set aside until ready to assemble.
- Peel the pears. In a pot on the stove, add about four cups of water. Add the tea bags, sugar, and salt, and bring to a boil. Add half the pears, and simmer for about 10 minutes until the pears are soft. Do not overcook because the pears will be too soft to handle. Once tender, remove the pears from the pot and allow to cool. Cut the pears and set aside until ready to assemble.
- Prepare the frangipane. In a stand mixer, add the aquafaba. Whisk on high speed until the aquafaba starts to turn white and thicken. Add the sugar and continue whisking for a few minutes until it starts to thicken slightly. Add cardamom, salt, and almond flour, and blend until smooth. The mixture should be thick. If it’s too wet, add a tablespoon or so of extra almond flour.
- Assemble the tart. Preheat the oven to 350 F. Pour the orange marmalade into the bottom of the baked tart shell and spread in an even layer. Then, add the frangipane on top. Be careful not to mix the frangipane and marmalade together to keep the layers separate. (It’s okay if it’s bland!) Press the pears into the frangipane, then finish with the sliced ​​almonds.
- Bake the tart for about 45-50 minutes until the frangipane is lightly golden and a toothpick comes out clean. If the almonds start to get too dark, they can be covered with foil. Remove the tart from the oven when cooked, and glaze the pears with a little orange marmalade. Let cool, dust with powdered sugar. Enjoy!
- Preparation Time: 30
- Cooking Time: 50
- Category: dessert
Keywords: frangipane, pear, tart