Poached pear and almond tart layers honeyed poached pears over a fragrant almond frangipane in a crisp golden shell. The pears simmer in spiced apple cider with vanilla and peppercorns until buttery soft, then bake into the almond cream. Eight to ten slices of a dessert that looks far harder than it is.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
Poached Pears
3 cups (720 ml) apple cider
⅔ cup palm sugar
4 strips fresh lemon zest
2 tablespoons (30 ml) fresh lemon juice
1 cinnamon stick
½ vanilla bean, halved lengthwise with seeds removed and reserved, or 1 teaspoon (5 ml) vanilla extract
½ teaspoon whole black peppercorns
3 whole cloves
⅛ teaspoon salt
3 Bosc or Bartlett pears peeled, halved lengthwise, and cored
Filling and Glaze
¾ cup blanched, slivered almonds
⅓ cup palm sugar
⅛ teaspoon salt
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla extract
4 tablespoons (60 ml) coconut oil, cut into 4 pieces
¼ cup fruit jam (see Fruit Jam recipe)
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour).
3.В В While the crust is cooling, bring the apple cider, palm sugar, lemon zest, lemon juice, cinnamon stick, vanilla bean, vanilla seeds, peppercorns, cloves, and salt to a boil in a medium saucepan, stirring to dissolve the palm sugar (about 5 minutes). Add the pears and return to a brief simmer, then reduce the heat to low, cover, and poach the pears, turning them occasionally, until tender and a skewer can be inserted into each pears with little resistance (10 to 20 minutes). Remove the pot from the heat and let the pears cool in the poaching liquid, about one hour.
4.В В Preheat the oven again to 350°F (180°C).
5.В В Pulse the almonds, palm sugar, and salt together in a food processor until finely ground, about 1 minute. Add the egg and extracts and process until combined (about 10 seconds). Add the coconut oil and process until no lumps remain (about 30 seconds). Spread the mixture evenly into the cooled tart shell, or spoon evenly into mini-tart cups.
6.В В Remove the cooled pears from the poaching liquid and pat them dry thoroughly with paper towels. Slice and arrange the apple halves over the tart (quarter of a pear, sliced, per two mini-tarts). Bake the tart(s) on the baking sheet until the almond filling is puffed, browned, and firm to the touch (about 45 minutes for the full-size tart, and 15 to 20 minutes for the mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack to cool.
7.В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
Pro Tips
- Poach the pears gently and let them cool in the liquid — they absorb the vanilla and spice as they cool and stay silky rather than grainy.
- Pat the pear halves completely dry before slicing them onto the filling. Wet fruit steams the frangipane and keeps it from puffing properly.
- A few whole peppercorns in the poaching liquid sound strange and are exactly right — they give the pears a warm, subtle back-note.
- Bake until the almond filling is puffed, browned, and firm to the touch. Underbaked frangipane sinks and turns wet around the fruit.
Frequently Asked Questions
Which pears work best?
Bosc or Bartlett, as the recipe says. They hold their shape while poaching — ripe but firm is the sweet spot for clean slices.
Can I make this as mini tarts?
Yes — bake the mini shells 10 to 15 minutes and the filled tarts 15 to 20. A quarter pear per two mini tarts is the right proportion.
What can I use instead of the almond extract?
Vanilla alone works, though the almond extract sharpens the frangipane's nutty character. A few drops of orange extract is a lovely variation.
How do I store the tart?
Room temperature for up to four hours, as the recipe advises. Longer than that, refrigerate and refresh in a warm oven before serving.
Recipe Card
Ingredients
Method
- 1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour). 3. В В While the crust is cooling, bring the apple cider, palm sugar, lemon zest, lemon juice, cinnamon stick, vanilla bean, vanilla seeds, peppercorns, cloves, and salt to a boil in a medium saucepan, stirring to dissolve the palm sugar (about 5 minutes).
- Add the pears and return to a brief simmer, then reduce the heat to low, cover, and poach the pears, turning them occasionally, until tender and a skewer can be inserted into each pears with little resistance (10 to 20 minutes).
- Remove the pot from the heat and let the pears cool in the poaching liquid, about one hour. 4. В В Preheat the oven again to 350°F. 5. В В Pulse the almonds, palm sugar, and salt together in a food processor until finely ground, about 1 minute.
- Add the egg and extracts and process until combined (about 10 seconds).
- Add the coconut oil and process until no lumps remain (about 30 seconds).
- Spread the mixture evenly into the cooled tart shell, or spoon evenly into mini-tart cups. 6. В В Remove the cooled pears from the poaching liquid and pat them dry thoroughly with paper towels.
- Slice and arrange the apple halves over the tart (quarter of a pear, sliced, per two mini-tarts).
- Bake the tart(s) on the baking sheet until the almond filling is puffed, browned, and firm to the touch (about 45 minutes for the full-size tart, and 15 to 20 minutes for the mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack to cool. 7. В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps.
- Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
