You can serve the tart warm or at room temperature.

To make the latter, whip some heavy cream with a pinch of cinnamon. Try serving this with softened vanilla or cinnamon ice cream, or with cinnamon whipped cream.Bake for 45 to 55 minutes or until edges are golden and center is set. Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. 4 tablespoons sugar, divided 1 cup flour 1/3 cup coconut oil 4 tablespoons butter 2 tablespoons ice water 1 egg yolk 2 tablespoons chopped hazelnuts 4. Place 1 pear half on a spatula and gently fan out slices. In a bowl, mix 2 Tbsp sugar with cinnamon. Drain pear halves and dry with paper towels.Squeeze remaining lemon juice evenly over pears. Arrange pears in tight concentric circles on top of dough. Beat in flour mixture on low until batter just comes together. Beat in eggs one at a time, then vanilla. Assemble the tart: Spread the frangipane over the bottom of the tart shell. Places the slices in a bowl with the lemon juice to help preserve their color. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. With an electric mixer, cream ½ cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Peel and core the pears, and then slice them thinly, about 1/8- to 1/4-inch thick.In a small mixing bowl, whisk together flour, baking powder, and salt.In a small mixing bowl, whisk together flour, baking powder, and salt. Spread pear slices in the center of each puff pastry square. Squeeze half the lemon juice over pears.2. However I chose this one because it was easier to make and did not require to have a pie crust.Try it and you won't regret! Something different to our everyday apple pies and chocolate cupcakes :) Thank you, it helped me to make my hubby happy.

I hope the author of the recipe will not be offended, but I really wanted to try the combination of pears and almonds that I saw in other recipes. Ingredients 2 pears (to prep 3 halves) 1 puff pastry sheet (8.5 oz), thawed but still cold Flour for dusting 3 TB pure cane sugar 1/2 tsp ground cinnamon. I also used very ripe Anjou pears and a few slices of Bosc, that way my tart was sweet enough for me.Another point: if you use mixer to mix the ingredients do not over beat it, as butter may become separated.The consistency is moist and taste of nutmeg and almond extract compliments very well to honey and pears.I want also to admit that I cheated a little bit by adding 1/2 cup of grounded almonds (because of that I extracted 2 tbs of flour from the recipe). If you want to make it sweeter, add more honey but not sugar. Place 1 pear quarter in the center of each tart arrange the remaining quarters in a circle around it. Mix remaining flour, sugar and butter in a small bowl. Remove crust from freezer and arrange pears in an overlapping fan pattern. Chill dough in the freezer while slicing the pears. In a small bowl combine the buttermilk and ice water. Press dough evenly up the sides of the tart pan with your fingertips. I also think this recipe was undeservedly forgotten for many years since it was posted.I agree that for some people it might not be sweet enough, but I would not advise of adding sugar, as it will give away a rustic taste to it. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. It is an AMAZING recipe and really EASY to make. 2 cups thinly sliced peeled apples 2 cups thinly sliced peeled pears 3/4 cup fresh cranberries 1/3 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon.

Pear tart recipe