If there’s one thing you should know about me, it’s that I live for dessert. Waiters don’t need to ask if I want to see the dessert menu. (Of course I do.) I always come to dinner with the expectation of dessert after. This philosophy also applies to my meals at home. No evening is complete without a little treat, and I love getting to bake different desserts through the seasons to satisfy my sweet tooth. The latest dessert to grace my kitchen? This cardamom frangipane pear tart.
As fancy as it looks, this is an easy dessert that is as impressive as it is delicious. A few standout components—a crispy crust, sweet orange marmalade, a chewy and soft cardamom frangipane, tender pears, and crunchy almonds—all come together for an incredible bite bound to turn anyone into a dessert obsessive. Who knows, it might even convert the dessert skippers, too.
Ingredients for Pear Tart
With a handful of really good ingredients, this tart packs plenty of flavor into every bite.
Pie crust. Store-bought will work just fine here. Scratch that—I insist on it.
Pears. I try to pick smaller pears so they’re easier to arrange.
Chai masala/tea bags. I use masala chai to poach the pears. You can use whole/ground spices or loose-leaf tea as well.
Orange marmalade. I love the Bonne Maman marmalade and find that orange pairs so nicely with the tart’s flavors, but you can experiment with what flavors you like best.
Aquafaba. Surprise! This frangipane is made vegan by using the aquafaba from a can of chickpeas. Just save the chickpeas for some hummus or a grain bowl.
Almond flour. Finely ground or regular is fine.
Salt. Every dessert should call for a pinch of salt.
Cardamom. For me, fresh ground is a non-negotiable, but you’re welcome to use whatever you find at the store.
Granulated sugar. Used in the pear poaching liquid and the frangipane.
Sliced almonds. For a crunchy topping at the end.
Powdered sugar. My secret for the prettiest finish.
Tips for Building Flavor
If you’re not obsessing over frangipane, what are you doing? Trust me: it only sounds fancy and is so easy to prepare. For this version, I wanted to lean on the flavor of cardamom for its floral sweetness that would pair nicely with the subtle but sweet pears. To complement those flavors, I used an orange marmalade. The slightly bitter notes from the citrus blend beautifully with the cardamom and elevate the sweetness of the pears. Oh, and don’t forget the salt. A tiny pinch of salt mixed into the pear poaching liquid and a little in the frangipane helps balance and bring out the flavors.
How to Assemble This Pear Tart
When I think about fanciful desserts that call for a few different components, it makes it a lot easier to approach each element one at a time and prep things in advance when you can to make assembly even easier.
For the pie crust. You can prepare and bake the pie crust the day before. Just line your tart pan and bake until golden brown and set aside until you’re ready for the other components.
For the pears. The pears need to be poached for about 10 minutes and then set out to cool. Use this time to prepare the frangipane.
For the frangipane. The frangipane comes together fairly quickly and can be set aside in the fridge until you’re ready to assemble and bake.
Serving Tips
While a frangipane tart is perfectly adequate on its own, I like serving mine with just a bit of cardamom whipped cream or ice cream if I have it. The creamy texture adds something special to a slice of this tart. And with an evening espresso, it’s truly the most indulgent and perfect dessert.
This tart will keep in the fridge for a few days as well. (That is, if you have any leftovers at all.) Here are a few other fall desserts I’ll be baking this season.
A one-bowl ticket to fall’s delights.
And we got the surprisingly simple recipe.
Burnt sugar never tasted so good.
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Description
A beautiful fall-flavored dessert.
For the poached pears:
2–3 small Bartlett pears, halved
2 masala chai tea bags
1 tablespoon granulated sugar
pinch of salt
For the frangipane:
1/3cup aquafaba
2 tablespoons granulated sugar
1/2 teaspoon fresh ground cardamom
pinch of salt
1 1/2cups almond flour
For the tart:
3–4 tablespoons orange marmalade
handful of sliced almonds
Prepare the pie crust. Line a pie crust on a tart pan, pressing it into the bottom and against the sides. I like to let my crust 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. In a stovetop pot, add about four cups of water. Add the tea bags, sugar, and salt, and bring to a simmer. Add the halved pears, and simmer for about 10 minutes until pears are just tender. Do not overcook as the pears will become too soft to handle. Once tender, remove the pears from the pot and let cool. Slice the pears and set aside until ready to assemble.
Prepare the frangipane. In a stand mixer, add the aquafaba. Whisk on high speed until the aquafaba begins to turn white and thicken. Add the sugar and continue whisking for a few minutes until it begins to turn slightly glossy. Add the cardamom, salt, and almond flour, and whisk until smooth. The mixture should be thick. If it’s too wet, add a tablespoon or so of extra almond flour.
Assemble the tart. Preheat oven to 350 F. Add the orange marmalade to the bottom of the baked tart shell and spread into an even layer. Then, add the frangipane on top. Be careful not to mix the frangipane and marmalade together to keep the layers separate. (It’s okay if it’s not perfect!) Press the pears into the frangipane, and finish with sliced almonds.
Bake the tart for about 45-50 minutes until the frangipane is slightly golden and a toothpick comes out clean. If almonds begin to darken too much, can cover with foil. Remove tart from oven once cooked, and glaze pears with a bit of orange marmalade. Let cool, the dust with powdered sugar. Enjoy!
