Recipe for: Almond-Pear Tart with Rosemary Caramel (variant 69958dac) - photo 1
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Recipe for: Almond-Pear Tart with Rosemary Caramel (variant 69958dac)

Desserts Cakes and Bakes 90 min Medium 20 wyświetleń ~57.87 PLN - (0)
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Description

Traditional almond-pear tart with a spiced aroma and delicate rosemary caramel. The shortcrust pastry combines a buttery texture with slightly crunchy almonds, while the soft, slightly tart pears enhance the sweetness of the frangipane — almond cream. The caramel infused with fresh rosemary adds a distinct, rustic note that beautifully contrasts with the creamy interior. The tart looks great on the table as a dessert for family gatherings in the autumn-winter season — cut into triangles, it takes on an appetizing golden-brown glow. Serve slightly warm or at room temperature, preferably with a spoonful of thick cream or vanilla ice cream. The dish combines classic baking techniques with seasonal fruits, resulting in an elegant and visually appealing effect.

Ingredients Used

Ingredients (15)

Servings:
8
  • Wheat flour 265 g
  • Butter 255 g
  • Sugar 210 g
  • Ground almonds 150 g
  • Pear 4 szt. (~720 g)
  • Lemon juice 30 ml
  • Vanilla extract 10 g
  • 30% cream 60 ml
  • Almond flakes 50 g
  • Sprig of rosemary 0.1 pęczków (~3 g)
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~57.87 PLN (7.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: two bowls, a butter knife, a grater, a rolling pin, a 24 cm round cake pan or a 26 cm tart pan, baking paper. Place the butter in the refrigerator for 10–15 minutes if it is too soft. Sift the flour into a large bowl, add salt and 60 g of powdered sugar. Grate the cold butter using a knife or grate it directly into the flour using a coarse grater — the pieces of butter should be the size of peas. Mix the dry ingredients with a wooden spoon.

Ingredients: Wheat flour, Butter, Powdered sugar, Salt
First, use a knife to cut the butter into the flour or comfortably use a mixer with a dough hook (short pulses). The best form: a 24 cm springform pan or a 26 cm tart pan. Do not overheat the butter.
2

Make a well in the center of the dry ingredients. In a separate small bowl, beat the egg and add 15–25 g of cold water (if the dough seems dry). Pour the egg into the well and mix with a fork, starting from the center and gradually incorporating the flour from the sides. When the ingredients begin to come together, quickly knead by hand just until combined — the dough should be uniform but not overworked. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Ingredients: Chicken egg, Wheat flour, Butter
Use kitchen gloves or clean hands. If you don't have a mixer, knead for a maximum of 1–2 minutes to avoid overworking the gluten. The dough is ready to chill when it is smooth and not sticky to the hands.

Almond filling (frangipane)

3

In a bowl, cream 100 g of soft butter with 100 g of white sugar (use a stand mixer on medium speed or a wooden spoon). Mix for 2–3 minutes until the mixture becomes light and fluffy. Add one egg (60 g) and 10 g of vanilla extract, and mix briefly until combined. Stir in the ground almonds and 15 g of all-purpose flour; mix with a spatula until you have a uniform, thick mixture — the frangipane should be creamy and sticky, but not runny.

Ingredients: Butter, Sugar, Chicken egg, Vanilla extract, Ground almonds, Wheat flour
Use a mixer with a flat attachment or a whisk. Do not mix too long after adding the flour — just enough for the mixture to be uniform. If the mixture is too runny, place it in the fridge for 10 minutes.

Preparing the pears

4

Peel the pears, cut them in half and remove the cores. Slice each half into 3–4 wedges lengthwise to maintain a nice shape. Drizzle with lemon juice to prevent browning. In a medium skillet, heat 20 g of butter, add 60 g of white sugar and 10 g of lemon juice; stir over medium heat until the sugar dissolves and begins to caramelize slightly (about 3–4 minutes). Add the pear slices and a pinch of cinnamon, gently sauté for 2–3 minutes, so the pears soften but retain their shape. Set aside to cool.

Ingredients: Pear, Butter, Sugar, Lemon juice, Ground cinnamon
The best pan is wide, with a diameter of 24–28 cm. Control the heat — sugar quickly goes from caramelization to burning. The pears are ready when they are soft to the touch of a spoon but do not fall apart.

Assembling and Baking

5

Preheat the oven to 180°C (top and bottom). Take the chilled dough out, roll it out on a lightly floured surface into a circle larger than the pan (about 28–30 cm). Line the pan with parchment paper and place the rolled-out dough in, pressing it against the edges, and remove the excess edge. Prick the bottom with a fork several times. Evenly spread the frangipane mixture over the bottom of the dough (thickness about 5–7 mm). Arrange the prepared pear slices in a nice pattern on the cream (e.g., in a fan shape or concentrically). Sprinkle with almond flakes.

Ingredients: Wheat flour, Almond flakes, Pear
A 24–26 cm mold is ideal. If the edges of the cake sink during baking, chill the mold for 10 minutes before placing it in the oven. Poking holes helps prevent air bubbles.
6

Place the tart in the preheated oven and bake for 35–40 minutes at 180°C, until the top of the frangipane is golden-brown and the almond flakes are lightly toasted. You can check the bottom after 30 minutes — gently lift the pan and tap it; the sound should be solid. Once baked, remove the tart from the oven and let it cool on a rack for 15–20 minutes.

Ingredients: Almond flakes, Ground almonds, Pear
Use the middle rack of the oven. If the edges brown quickly, cover them with aluminum foil for the last 10 minutes. The tart is ready when the center is springy and the sides pull away from the pan.

Rosemary caramel and glaze

7

In a medium saucepan, add 50 g of white sugar and heat over medium heat without stirring, until the sugar starts to melt at the edges. When the sugar turns amber in color (about 5–7 minutes), add 30 g of butter and stir vigorously with a wooden spoon. Remove the saucepan from the heat and very carefully pour in 60 ml of cream (it will bubble). Add a sprig of rosemary and let it sit for 5 minutes to infuse the caramel with flavor. Remove the rosemary before drizzling. The caramel should have a smooth, shiny consistency and the thickness of a thin syrup.

Ingredients: Sugar, Butter, 30% cream, Sprig of rosemary
Note: when adding the cream, the caramel will bubble vigorously — keep the saucepan slightly tilted and use protective gloves. The finished caramel can be strained through a sieve to remove any possible crystals. If the caramel thickens too much, heat it gently over low heat for a moment.

Serving

8

Drizzle the warm tart with rosemary caramel evenly on top. Allow the caramel to set for 5–10 minutes. Before serving, optionally sprinkle with powdered sugar and chopped toasted walnuts to add texture.

Ingredients: Almond flakes, Powdered sugar, Walnuts, Sprig of rosemary
Additionally, you can add toasted walnuts to enhance the flavor and texture. Use a wide spatula to cut into even triangles.

Storage

9

Store leftovers at room temperature covered for up to 24 hours (the caramel will retain its shine). If you want to keep it longer, store it in the fridge covered with plastic wrap and consume within 2 days — before serving, warm it slightly at 120°C for 5–7 minutes to restore softness.

If the tart is in the fridge, the caramel may harden — gentle heating will restore the consistency. Avoid freezing, as the almond cream changes texture.

Fun Fact

💡

Frangipane is a famous almond paste originating from French cuisine, used for centuries in tarts and pastries; almonds were valued for their rich flavor and long shelf life, which is why they became a staple in elegant desserts.

Best for

rodzinne obiady jesienne święta i spotkania towarzyskie

Tips

🍽️ Serving

Serve the tart slightly warm (about 30–35°C) with a scoop of vanilla ice cream or a dollop of thick cream. When cutting, use a sharp knife dipped in hot water and dried to ensure smooth slices. For an elegant version, add fresh rosemary leaves or thin slices of pear on top.

🥡 Storage

Store for up to 24 hours at room temperature covered. In the refrigerator for up to 48 hours in an airtight container. To refresh the caramel, briefly heat the tart in the oven at 120°C for 5–7 minutes.

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