With only a few days away from your Thanksgiving feast, I am sharing an all time favorite tart recipe that will be the perfect ending to your holiday. Pears and almond are two flavors that I long for all year. The key ingredient to this tart is Frangipane; almond cream, sugar, butter and eggs…you will want to use it in every dessert that you make, it’s that good!
Here’s what you need:
my favorite flakey pie dough
frangipane (recipe below)
bosc pears
sliced almonds
I hope your Thanksgiving week is filled with family, food and fun…we have a lot to be thankful for! 
Pear Almond Tart
Author: Kristen Massad
Ingredients
- 1 recipe Pie Dough
- 1 recipe Frangipane
- 2 Bosc Pears
- ¼ cup Sliced Amonds
Frangipane
- ½ cup Almond Paste
- ¼ cup Granulated Sugar
- 3 Tbsp Butter, unsalted
- 2 Tbsp Cake Flour
- 1 Eggs
Instructions
- Preheat oven to 350 degrees F
- Roll out pie dough into 9" round or rectangle tart pan, refrigerate until ready to use
- Prepare frangipane and spread a very thin layer on the bottom of the chilled unbaked tart shell
- Peal pears, cut them in half and remove seeds using a melon baller
- Slice each pear half into thin slices keeping the half together and place on top of the frangipane
- Sprinkle the area around the pears with sliced almonds
- Bake at 350 degrees F for 30-40 minutes or until frangipane is light golden in color and baked through
- Serve warm
Notes
1. Cream almond paste and sugar together in a mixer with paddle attachment
2. Add butter and cream together until fully combined
3. Add cake flour and then add egg
4. Mix until there are no lumps and all ingredients have come together
2. Add butter and cream together until fully combined
3. Add cake flour and then add egg
4. Mix until there are no lumps and all ingredients have come together
Nutrition Information
Calories: 1497 Fat: 77g Saturated fat: 28g Unsaturated fat: 44g Trans fat: 1g Carbohydrates: 192g Sugar: 129g Sodium: 520mg Fiber: 17g Protein: 22g Cholesterol: 278mg
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