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Rustic Pear Tart
Ingredients
for 12 servings
Crust
- 2 cups all purpose flour (256 g), plus more for dusting
- ¾ cup powdered sugar (170 g)
- 1 pinch salt
- 1 ¾ sticks butter, cubed and chilled
- 1 egg
Filling
- ¾ cup butter (170 g), softened (1 1/2 sticks)
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 eggs
- 1 ¼ cups almond flour (120 g)
- 2 tablespoons all-purpose flour (16 g)
Assembly
- 6 pears, cored and sliced 1/4-inch thick
- 2 tablespoons butter (28 g), melted
- 1 ½ tablespoons granulated sugar (18 g)
Nutrition Info
Powered by
- Calories 412
- Fat 21g
- Carbs 50g
- Fiber 3g
- Sugar 26g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10–15 times, until the butter is fully incorporated into the flour.
- Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
- Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
- Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
- Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
- Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
- Bake, rotating halfway through, for 50–55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
- Enjoy!
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