A Pear and Almond Tartlet is a delicious, elegant dessert that combines the rich flavors of almond cream and tender pears, all nestled in a buttery, crisp pastry shell. Perfect for special occasions or just as a treat, these individual tartlets are sure to impress.
Pear and Almond Tartlet Recipe
Ingredients:
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
For the Almond Cream (Frangipane):
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Pear Filling:
- 2 ripe pears, peeled, cored, and thinly sliced (Bosc or Anjou pears work well)
- 1 tablespoon lemon juice
- 1-2 tablespoons honey (optional, for extra sweetness)
For Garnish:
- Powdered sugar, for dusting (optional)
- Sliced almonds, for topping (optional)
Instructions:
1. Make the pastry dough:
- In a large bowl, combine the all-purpose flour, powdered sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
2. Make the almond cream (frangipane):
- While the dough chills, make the almond cream. In a medium bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and beat until fully combined.
- Stir in the almond flour and all-purpose flour until smooth and well combined. Set aside.
3. Prepare the pears:
- Peel, core, and thinly slice the pears. Toss the pear slices with lemon juice to prevent browning. If desired, drizzle the pear slices with honey for added sweetness.
4. Assemble the tartlets:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles that are slightly larger than your tartlet pans (about 4 to 5 inches in diameter). You should have enough dough for 6-8 mini tartlets, depending on the size of your pans.
- Carefully press the dough circles into the tartlet pans, trimming off any excess. Use a fork to prick the bottom of each pastry shell to prevent puffing.
- Spoon a layer of almond cream into the bottom of each tartlet shell, filling about halfway. Smooth it out with the back of a spoon.
- Arrange the pear slices in a decorative pattern on top of the almond cream, slightly overlapping.
5. Bake the tartlets:
- Place the tartlets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the almond cream is golden brown and the pastry is crisp.
- Remove the tartlets from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
6. Serve and garnish:
- Once the tartlets are cooled, dust them with powdered sugar and sprinkle with sliced almonds for a decorative touch, if desired.
- Serve warm or at room temperature.
Tips:
- Almond flour: Make sure to use finely ground almond flour for the almond cream to get a smooth texture.
- Pear alternatives: You can swap the pears for other fruits like apples or peaches, depending on your preference or what’s in season.
- Make-ahead: The tartlet shells and almond cream can be made ahead of time and stored in the fridge for a day or two. Assemble the tartlets just before baking for the best results.
These Pear and Almond Tartlets are a beautiful, flavorful dessert that’s sure to impress guests at any gathering. The nutty almond cream pairs wonderfully with the sweet, tender pears, all encased in a flaky, buttery pastry. Enjoy!