Description
A beautiful fall-flavored dessert.
Ingredients
Units
Scale
- 1 pie crust
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:
- 1/3 cup aquafaba
- 2 tablespoons granulated sugar
- 1/2 teaspoon fresh ground cardamom
- pinch of salt
- 1 1/2 cups almond flour
For the tart:
- 3–4 tablespoons orange marmalade
- handful of sliced almonds
Instructions
- 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!
- Prep Time: 30
- Cook Time: 50
- Category: dessert
Keywords: frangipane, pear, tart