Description
This almond and pear tart is a delightful dessert featuring a rich almond base topped with ripe pears and a luscious caramel drizzle.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) raw almonds
- 1/2 cup (120 ml) white sugar
- Turbinado sugar or regular sugar for dusting
- 1/3 cup (80 ml) all-purpose flour
- 1/4 tsp salt
- 5 tbsp (75 ml) butter, melted
- 2 eggs
- 2 ripe pears, peeled, cored, and sliced
- Caramel sauce for drizzling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Spray a tart pan with a removable bottom with baking/flour spray and set aside.
- In a food processor, combine the almonds and sugar. Blend until the almonds are finely ground.
- Add the flour and salt to the almond mixture and pulse to combine.
- Pour in the melted butter and eggs, and blend until the mixture is smooth and well combined.
- Pour the batter into the prepared tart pan and spread evenly.
- Arrange the pear slices on top of the batter in a circular pattern.
- Dust the top with Turbinado sugar for added texture and sweetness.
- Bake in the preheated oven for 45 minutes, or until the tart is golden brown and a toothpick inserted into the center comes out clean.
- Allow the tart to cool slightly before removing from the pan.
- Drizzle with caramel sauce before serving.
Notes
- For best results, use ripe pears as they add natural sweetness and moisture.
- The tart can be stored in an airtight container at room temperature for up to 2 days.
- If you don’t have Turbinado sugar, regular sugar can be used for dusting.
- The caramel sauce can be homemade or store-bought, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 20
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
- Cholesterol: 55