In Sweden, you’ll recognize Mazariner as oval shaped tarts topped with a white icing glaze. A variation of it has raspberry jam either in the tart or on top of it.Photo: J E Nilsson and C M Cordeiro-Nilsson © 2011 These Swedish Almond Tarts, called Mazariner (Mazarin for singular) are possibly 400 years old cousins […]
This French Almond Frangipane Tart tastes like it came from a fancy little Parisian patisserie. No one has to know how easy and quickly it comes together!
These sweet little mini almond tarts only need 5 ingredients! They take less than 20 minutes to make and have this texture inside that is hard for me to describe. Creamy but chewy all at the same time. My Mom makes these tarts a few times a year and I am always first in line to eat them!
It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving! With Thanksgiving quickly approaching, I’d love to share one of our favorite fall-sweet recipes using seasonal fruits. And that is Pear Almond Tart or you like, Pear Frangipane Tart. With home-baked, bakery-level pear pie recipe sweet-tart (included in this recipe) crust and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal. French Pear Almond Tart Recipe Ingredients For the Crust 1 ¼ cups of flour ½ cup of sugar ¼ tsp of salt ½ cup of unsalted butter (cold, cut into small pieces) 1 whole egg ½ tsp of vanilla extract For the Tart Prepared sweet tart crust (about 10 inches) ½ cup of unsalted butter (room temperature) 1 cup of confectioners’ sugar 1 cup of almond flour 2 Tbsp of all-purpose flour ¼ tsp of sea or kosher salt 2 whole eggs 1 tsp of vanilla extract 1 Tbsp of rum 1 tsp of almond extract (optional) 3 Anjou or Bartlett pears Juice of ½ lemon 3 Tbsp of apricot jam 1 tsp confectioners’ sugar (for sprinkling) 1 Tbsp sliced almonds (for sprinkling) Instructions Making the Crust Combine Dry Ingredients: In a large bowl, mix flour, sugar, and salt. Add Butter: Work the cold butter into the flour mixture until it resembles coarse crumbs. Egg and Vanilla: In a small bowl, beat the egg with vanilla extract. Add this to the flour mixture and stir until just combined. Form the Dough: Gently knead the dough until it comes together. Wrap in plastic and chill for at least 1 hour. Pre-bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a 10-inch tart pan. Pierce the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and parchment, and bake for another 10-15 minutes until lightly golden. Let it cool. Making the Almond Filling Cream Butter and Sugar: In a bowl, cream together room temperature butter and confectioners’ sugar until smooth. Add Dry Ingredients: Mix in almond flour, all-purpose flour, and salt. Incorporate Eggs and Flavorings: Blend in the eggs one at a time, followed by vanilla extract, rum, and almond extract (if using). Mix until smooth. Assembling the Tart Prepare Pears: Peel, halve, and core the pears. Slice them thinly and toss with lemon juice to prevent browning. Spread Jam: Brush the bottom of the cooled crust with a thin layer of apricot jam. Add Almond Filling: Spread the almond filling evenly over the crust. Arrange Pears: Arrange pear slices on top of the filling, fanning them out in a circular pattern. Baking Bake the Tart: Bake at 375°F (190°C) for about 40-45 minutes, until the filling is set and the pears are tender. Finishing Touches Glaze and Garnish: Brush the warm tart with apricot jam, then sprinkle with confectioners’ sugar and toasted almond slices. Serve: Let the tart cool before slicing. Serve slightly warm or at room temperature. Hey fellow foodies! 🍰 If you're as excited about this scrumptious French Pear Almond Tart as I am, why not pin it to your Pinterest board? Sharing this beauty not only spreads the joy of baking but also inspires your friends and followers to discover this delightful recipe. Let's bake the world a sweeter place together! 🍐
I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home.
You may be wondering how a cake with almond meal tastes goods. Think again.
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico
Die Aprikosentarte ist definitiv eine meiner Lieblingskuchen! Dieses französische Rezept für Aprikosentarte mit Mandelcreme ist super lecker. Die Balance zwischen der Säure der Aprikosen und der zarten Süße der Mandeln ist einfach perfekt.
Sicily is famous for its unique, nutty baked confections, many of which star one of the region's primary specialties: almonds. Or more specifically,
Easy Grain Free, Keto Almond Four Tart Crust, Sweet or Savory
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart
A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!
This raspberry frangipane tart is not only gorgeous but also easy to make. With a buttery, crisp crust and soft almond and raspberry filling, it's delicious!
This recipe for French Pear Tart with Almond Cream is easy to achieve, impressive, and looks and tastes like it came from a Parisian pâtisserie.
Juicy peaches pair perfectly with delicious almond frangipane. This peach frangipane tart is a simple, yet scrumptious dessert you'll be sure to love. Step-by-step photos teach you how to bake this easy almond peach tart!
Almond and Honey Tart
Peach tart recipe – Instead of the traditional custard filling, this peach tart recipe features a luscious almond cream filling, adding a nutty and creamy layer to the tart. With its flaky cr…
Peach tart recipe – Instead of the traditional custard filling, this peach tart recipe features a luscious almond cream filling, adding a nutty and creamy layer to the tart. With its flaky cr…
Indulge in the quintessential Canadian delight with this Butter Tarts recipe! Featuring homemade pastry shells brimming with a luscious, caramel-like filling, enhanced by the choice of pecans or raisins. Perfect for those seeking a quick yet decadent treat with just 25 minutes of prep time.
With tart, creamy lemon curd filling and a buttery, crisp almond flour press-in crust, this French-style lemon curd tart is easier than the classic but every bit as elegant. This recipe takes just 30 minutes of active time; for best results, cool and chill the tart after baking for at least 3-4 hours or overnight.
Soft and flavorful, Italian almond and orange cake. Easy and quick to make. And gluten-free!
With a crisp and buttery shortbread crust, cherry jam, and an almond frangipane sponge layer, this Bakewell Tart is a perfect breakfast or dessert.
Vegan, gluten-free, and oil-free pop-tarts made with a crispy almond flour crust and a tart cherry butter filling. Perfect for a fun weekend breakfast!
We interrupt your regular programming to present you a tart like no other. The taste – and vibrant colour – of this treat will take your soul on a first class flight directly to valhall…
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Pear Frangipane tarts are a classic French pastry filled with frangipane (almond cream) and poached pears. It’s a delicious flavor combination perfect for anytime.
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
This Portuguese caramelised almond tart is so incredibly good - sweet and crunchy with crispy pastry and a buttery, rich caramelised almond filling. It’s surprisingly easy to make with a few simple ingredients - it takes a little bit of effort, but it’s not difficult.
This classic French pear tart is made with a sweet tart dough, poached pears, and frangipane (almond cream). While this dessert recipe is more time-intensive than others, nearly every component (the tart dough, poached pears, and frangipane) can be made in advance to reduce prep time the day of baking. Dust with powdered sugar just before serving or serve with lightly sweetened whipped cream. This elegant dessert makes a wonderful dessert over the fall and winter season!
