If there’s one thing you should know about me, it’s that I live for dessert. The waiter doesn’t have to ask if you want to see the dessert menu. (Of course I eat.) I always come to dinner expecting dessert after dinner. This idea also applies to my meals at home. The night isn’t complete without a little treat. I love baking different seasonal desserts to satisfy my sweet tooth. What is the latest dessert to decorate your kitchen? This cardamom plumeria pear tart.
A simple dessert that looks fancy but is just as impressive as it is delicious. Several outstanding elements such as crispy crust, sweet orange marmalade, chewy soft cardamom frangipane, soft pears, and crunchy almonds all combine to create a dessert sure to make anyone fall in love with it. It’s an incredible bite. Maybe the dessert captain will change his mind.
Pear tart ingredients
Made with carefully selected really good ingredients, this tart is packed with flavor in every bite.
pie dough. Store-bought ones will work just fine here. Never mind that — I insist on it.
pear. I try to choose smaller pears so that they are easier to arrange.
Chai masala/tea bags. I use masala chai to poach the pears. You can also use whole/ground spices and loose leaf tea.
orange marmalade. I love Bonne Maman marmalade and the orange goes really well with the tart flavor, but experiment to see which flavor you like best.
Aquafaba. surprise! This frangipane is made vegan using canned chickpea aquafaba. Save the chickpeas for hummus or grain bowls.
Almond flour. Finely ground or regular is fine.
salt. Every dessert needs a pinch of salt.
cardamom. For me, fresh ground is non-negotiable, but using what you find in the store is welcome.
Granulated sugar. Used in pear poaching liquid and frangipane.
sliced ​​almonds. Finally, for the crunchy topping.
Powdered sugar. My secret to getting the most beautiful finish.
Tips for building flavor
If you’re not obsessed with frangipane, what are you doing? Please believe me. It just sounds fancy and is so easy to prepare. For this version, I wanted to rely on the cardamom flavor, which has a floral sweetness that pairs well with the delicate but sweet pear. To complement these flavors, I used orange marmalade. The slightly bitter citrus aroma blends beautifully with the cardamom and brings out the sweetness of the pear. Oh, and don’t forget the salt. Mixing a little salt into the pear liquid and a little salt into the frangipane will balance out the flavors and bring out the flavor.
How to assemble pear tart
Thinking about a fancy dessert that requires several different components, it’s much easier if you tackle each element one at a time and prepare them in advance to make assembly even easier .
For pie dough. You can prepare and bake the puff pastry the day before. Place in a tart pan and bake until golden brown, then set aside until ready to add other ingredients.
For pears. Boil the pears for about 10 minutes, then let them cool. Use this time to prepare the frangipane.
For plumeria. Frangipane comes together quickly and can be stored in the refrigerator until you are ready to assemble and bake.
Offering tips
The frangipane tart is great on its own, but I like to serve it with a little cardamom whipped cream or ice cream if I have it. The creamy texture adds something special to this tart slice. Paired with an evening espresso, it becomes a truly indulgent and perfect dessert.
This tart will keep in the fridge for several days. (That is, if you have any left over.) Here are some other fall desserts I plan to bake this season.
Post updated: July 28, 2024
A one-bowl ticket that allows you to fully enjoy the flavors of autumn.
Post updated: July 28, 2024
And you’ve got a surprisingly easy recipe.
Post updated: July 29, 2024
Burnt sugar has never tasted so good.
explanation
A beautiful dessert that gives you the feel of autumn.
For poached pears:
- 2–3 small Bartlett pear, cut in half
- 2 masala chai tea bag
- 1 tablespoon granulated sugar
- pinch of salt
For frangipane:
- 1/3 cup aquafaba
- 2 tablespoons granulated sugar
- 1/2 teaspoon fresh ground cardamom
- pinch of salt
- 1 1/2 cup almond flour
For tarts:
- 3–4 tablespoon of orange marmalade
- A handful of sliced ​​almonds
- Prepare the puff pastry. Line the tart pan with puff pastry and press it to the bottom and sides. I like to let the dough rest in the fridge for a few minutes before baking. Bake according to package directions until golden brown. Remove from oven and set aside until ready to assemble.
- Poach the pears. Add about 4 cups of water to the stovetop pot. Add tea bags, sugar and salt and bring to a boil. Add the pear halves and cook until the pears are soft, about 10 minutes. Do not overcook the pears as they will become too soft and unruly. Once softened, remove the pears from the pan and let them cool. Slice the pears and set aside until ready to assemble.
- Prepare the frangipane. Add aquafaba to a stand mixer. Whisk on high speed until the aquafaba turns white and begins to thicken. Add the sugar and continue whisking for a few minutes until it becomes slightly glossy. Add cardamom, salt, and almond flour and whisk until smooth. The mixture should be thick. If it’s too liquidy, add a tablespoon or so of almond flour.
- Assemble the tart. Preheat oven to 350°F. Add orange marmalade to the bottom of the baked tart shell and spread it in an even layer. Then add the frangipane on top. Mix the frangipane and marmalade together, being careful not to separate the layers. (It’s okay if it’s not perfect!) Push the pear into the frangipani, top with the sliced ​​almonds, and it’s done.
- Bake the tart for about 45-50 minutes, until the frangipane is lightly golden and a toothpick comes out clean. If the almonds get too dark, you can cover them with foil. Once baked, remove the tart from the oven and glaze the pears with a little orange marmalade. Let cool and sprinkle with powdered sugar. enjoy!
- Preparation time: 30
- Cooking time: 50
- category: dessert
keyword: frangipane, pear, tart
Source: Camille Styles – camillestyles.com
