Pear And Cardamom Frangipane Tarts

Delicious pear and cardamom tarts in a light and fragrant almond frangipane

Posted by Maria N.

About

Pear and Cardamom Frangipane Tarts

Share

You Will Need (19 things)

  • For the crust:

  • 1 ¼ cup All Purpose Flour
  • ½ tsp Salt
  • ½ tsp Sugar
  • ½ cup Butter , cut into small pieces
  • 3 tbsp - 4 tablespoons Ice Water

  • For the Frangipane:

  • ¾ cup Sugar
  • 6 tbsp Unsalted Butter at room temp
  • ¾ cup Almond Meal
  • 1 tbsp Flour
  • 1 tbsp Almond Extract
  • 1 tsp Freshly Ground Cardamom
  • 1 Egg

  • For the Pears and to finish the tarts:

  • 3 Whole ripe, yet firm, Anjou Pears , peeled, cored and sliced in half
  • ½ cup Apricot Jam
  • 1 tsp Freshly Ground Cardamom
  • ¼ cup Sliced, toasted Almonds

Steps (4 steps, 60 minutes)

  1. 1

    In the bowl of a food processor, combine the flour, salt, sugar and butter. Whiz for 10 seconds or until it resembles coarse meal. Slowly add the ice water through the feed tube with the processor running. Once dough forms a ball, remove from the processor and wrap in plastic wrap. Flatten with the palm of your hand and refrigerate for 1 hour.

  2. 2

    Combine the sugar and the butter in a medium bowl, stir until creamy and light. Add the rest of the ingredients and set aside.

  3. 3

    Preheat the oven to 350 degrees F.
    Remove the pastry from the refrigerator and divide into 6 equal portions. Press the pastry into six small tart tins evenly and up the sides. Spread 3-4 T. of the Frangipane filling into the bottom of the pastry using the back of a spoon. Press the pear halves into the filling. Place the tarts on a baking sheet and bake for 45-50 minutes until the tarts are golden brown.

  4. 4

    Remove from the oven and let sit for 15 minutes. Meanwhile, heat the apricot jam in the microwave for 1 minute or until it's soft and runny. Sieve through a fine strainer and add the cardamom. Stir to combine and brush over the tops of each tart. Sprinkle the circumference of each tart with the almonds.
    Devour.