Almond and Pear Tart

This almond and pear tart is a twist on a classic almond frangipane recipe.  The delicious twist is actually tossing out the crust and only making the filling.  I gave it a shot, and my kitchen concocting created a self crusting tart that is often requested by family and friends.  The beauty is that you can top it with your favorite seasonal fruit.  During the summer months I add sliced figs or stone fruit. As we head into the cooler months I usually top this tart with pears. No matter which fruit you select, this tart is always a crowd favorite with a dollop of whipped cream or ice cream.   

Almond and Pear Tart

Servings: 8-12

1 ½ cups sugar

¾ cup unsalted butter, softened

3 large eggs

2 teaspoons almond extract

1 cup almond flour

1 cup all purpose flour

1 Bosc pear, cored and sliced

2 Tablespoons mayhaw jelly (or apple jelly) for glaze

whipped cream or ice cream for serving

Special equipment: 9 ½ -inch removable bottom tart pan

1. Preheat oven to 350°F.  Line bottom of tart pan with parchment. Coat parchment and sides of pan with non-stick spray.

2. In a medium bowl using an electric mixer on medium-high speed, beat sugar, butter, eggs and almond extract until light and fluffy, about 3 minutes.   

Reduce speed and add almond flour and all purpose flour and mix until combined.

3. Spread batter in the prepared tart pan and top with pear slices. 

4. Bake until edges are golden brown, and a tester inserted in the center comes out with moist crumbs attached, 45-55 minutes.  Transfer to a wire rack.

5. Heat jelly and brush on warm tart.  Serve warm or room temperature with whipped cream or a scoop of ice cream. 

Do Ahead: Tart can be baked 3 days ahead.  Store airtight at room temperature.