Warm Pear and Almond Tart with Frangipane and Mascarpone Cream

A comforting and elegant dessert featuring sweet pears, nutty frangipane, and a light mascarpone cream, perfect after a hearty meal like risotto.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.33/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1.3cupsAll-purpose flour(Plus extra for dusting)

£0.25

0.5cupUnsalted butter(Cold, cut into small cubes)

£0.75

0.3cupIcing sugar

£0.20

1Egg yolk(Large)

£0.20

2tablespoonsIce water(As needed)

0.5cupAlmond flour

£1.50

0.3cupGranulated sugar

£0.15

0.3cupUnsalted butter(Softened)

£0.75

1Egg(Large)

£0.20

0.3teaspoonAlmond extract

£0.10

3Pears(Ripe but firm, such as Bosc or Anjou)

£1.20

1tablespoonLemon juice

£0.05

0.5cupMascarpone cheese(Cold)

£1.50

0.3cupHeavy cream(Cold)

£0.35

2tablespoonsIcing sugar

£0.20

0.3teaspoonVanilla extract

£0.10

2tablespoonsSliced almonds(Optional, for garnish)

£0.50

Total Cost

£8.00

£1.33 per serving

Instructions

1.
**Make the crust:** In a food processor, pulse together flour, butter, and icing sugar until the mixture resembles coarse crumbs. Alternatively, rub the butter into the flour and icing sugar with your fingertips. Add the egg yolk and 1 tablespoon of ice water. Pulse or mix until the dough just comes together, adding more ice water if needed. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Make the frangipane:** In a mixing bowl, cream together the almond flour, granulated sugar, and softened butter until light and fluffy. Beat in the egg and almond extract until well combined.
3.
**Prepare the pears:** Peel, core, and thinly slice the pears. Toss with lemon juice to prevent browning.
4.
**Assemble the tart:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry to a 12-inch circle. Transfer to the tart pan, pressing the dough into the bottom and up the sides. Trim any excess dough and prick the bottom with a fork. Spread the frangipane evenly over the tart crust. Arrange the pear slices in a circular pattern on top of the frangipane.
5.
**Bake the tart:** Bake for 30-35 minutes, or until the crust is golden brown and the frangipane is set. If the crust is browning too quickly, cover the edges with foil.
6.
**Make the mascarpone cream:** While the tart is baking, in a chilled bowl, whip together the mascarpone cheese, heavy cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
7.
**Serve:** Let the tart cool slightly before slicing and serving. Serve warm or at room temperature with a dollop of mascarpone cream and a sprinkle of sliced almonds (if using).

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My Notes

Nutrition Information

Nutrition per serving (150g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

44g

63% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

28 g

31% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, toast the almond flour before using it in the frangipane.

If you don't have almond extract, you can use vanilla extract instead, but the almond flavor will be less pronounced.

The tart can be made ahead of time and reheated before serving.

Adjust the sweetness of the mascarpone cream to your liking.

Serve with a drizzle of honey for extra sweetness.

The crust can be blind baked for a crisper result if preferred. Blind bake for 15 minutes with pie weights before adding frangipane and continuing with the recipe.

Cooking Equipment

Oven

9-inch tart pan with removable bottom

Food processor (optional)

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Kale and Butternut Squash Risotto with Jersey Butter

A creamy vegetarian risotto featuring tender kale, sweet butternut squash, and finished with Jersey butter and parmesan. Luxurious comfort food.

45 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Creamy Jersey Clam and Potato Chowder with Crispy Pancetta

A comforting and flavorful clam chowder with a Jersey twist, featuring local clams and potatoes, topped with crispy pancetta for added texture and flavor.

45 minutes

4 servings

Easy

"This chowder provides a light, briny counterpoint to the richness of the risotto. The creamy texture echoes the risotto, while the clams and potatoes offer a distinctly Jersey flavour that precedes the Italian-inspired main course. The crispy pancetta adds a contrasting texture and smoky saltiness to stimulate the palate."

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Chef's Tips

For a richer flavor, toast the almond flour before using it in the frangipane.

If you don't have almond extract, you can use vanilla extract instead, but the almond flavor will be less pronounced.

The tart can be made ahead of time and reheated before serving.

Adjust the sweetness of the mascarpone cream to your liking.

Serve with a drizzle of honey for extra sweetness.

The crust can be blind baked for a crisper result if preferred. Blind bake for 15 minutes with pie weights before adding frangipane and continuing with the recipe.

Warm Pear and Almond Tart with Frangipane and Mascarpone Cream

Ingredients

Instructions