Pear & Cardamom Tart Recipe

ByBen Miller
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Introduction

This Pear & Cardamom Tart is a delightful blend of fragrant spices and juicy fruit nestled in a crisp, buttery pastry. Perfect for a cozy afternoon treat or a simple dessert, it’s both elegant and easy to make.

A square tart with a golden-brown crust that has a slightly rough texture around the edges. Inside the tart, there are four pear halves, each positioned in its own quarter, with the smooth, pale yellow pear flesh visible and some light caramelized spots. The tart filling is light brown, slightly bumpy with a baked, firm texture, and sprinkled with thin, toasted almond slices scattered evenly on top. The tart sits on a white plate placed on a white marbled surface, with a wooden spatula lying beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 500g sweet shortcrust pastry
  • Plain flour, for dusting
  • 4 small ripe pears
  • Squeeze of lemon juice
  • Drizzle of honey
  • 200g butter, softened
  • 200g caster sugar
  • 140g ground almonds
  • 100g self-raising flour
  • 50g toasted flaked almonds, plus a few extra for sprinkling
  • 1 tsp ground cardamom
  • 2 large eggs

Instructions

  1. Step 1: Roll out the pastry on a lightly floured surface until it is large enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, allowing any extra to hang over the edges. Prick the base with a fork, place the tin on a baking sheet, and chill for 30 minutes.
  2. Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes. Remove the beans and paper, then bake for another 10 minutes until the pastry is firm and lightly golden. Reduce the oven temperature to 160°C (140°C fan/gas mark 3) and trim the pastry edges.
  3. Step 3: To make the cardamom frangipane, beat the butter, caster sugar, ground almonds, self-raising flour, ground cardamom, and eggs together with an electric whisk until smooth.
  4. Step 4: Dollop the frangipane into the tart case and spread evenly. Peel, halve, and core the pears, brushing them lightly with lemon juice to prevent browning. Arrange the pears on top of the frangipane, gently pressing them into the mixture.
  5. Step 5: Sprinkle the tart with toasted flaked almonds, then bake for 50 minutes until the filling is risen, golden, and firm to the touch.
  6. Step 6: Serve the tart warm or cold with a drizzle of honey.

Tips & Variations

  • For the best cardamom flavor, crush green cardamom pods to collect the seeds, then grind them finely before adding.
  • You can substitute pears with apples or quinces for a different twist.
  • Add a little orange zest to the frangipane for extra citrus aroma.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or serve cold. The tart is best enjoyed within this time for optimal freshness.

How to Serve

A square tart with a golden brown crust forms the base layer, rough and slightly crumbly at the edges, holding a dense, light brown filling that looks soft and moist. Six pear halves are arranged evenly on top, their pale yellow skin contrasting with the rich filling, with each pear half showing a slightly glossy, syrupy sheen. Thin, toasted almond slices are scattered across the whole tart, adding texture and a light tan color that breaks the smooth surface. The tart is placed on a white marbled tabletop, and a wooden spatula lies next to it. The cut-out section reveals the soft inside and the thick crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, you can prepare the tart a day ahead and store it in the fridge. Bring it to room temperature or warm slightly before serving.

What if I don’t have baking beans for blind baking?

If you don’t have baking beans, you can substitute with uncooked rice or dried lentils to weigh down the pastry during blind baking.

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Pear & Cardamom Tart Recipe

★★★★★

4.6 from 97 reviews
  • Author: Ben
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

This Pear & Cardamom Tart combines a crisp, buttery sweet shortcrust pastry base with a fragrant cardamom-infused frangipane filling and tender, juicy pears. Toasted flaked almonds add a delightful crunch and a drizzle of honey at serving time enhances the natural sweetness, making it an elegant dessert perfect for any occasion.

Ingredients

Scale

Pastry

  • 500g sweet shortcrust pastry
  • plain flour, for dusting

Fruit

  • 4 small ripe pears
  • squeeze lemon juice
  • drizzle of honey (for serving)

Frangipane Filling

  • 200g butter, softened
  • 200g caster sugar
  • 140g ground almonds
  • 100g self-raising flour
  • 50g toasted flaked almonds, plus a few extra for sprinkling
  • 1 tsp ground cardamom
  • 2 large eggs

Instructions

  1. Prepare the Pastry: Roll out the sweet shortcrust pastry on a lightly floured surface until it is large enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, allowing any excess pastry to hang over the edges. Prick the base with a fork, place the tin on a baking sheet, and chill it in the refrigerator for 30 minutes to firm up.
  2. Blind Bake the Pastry: Preheat the oven to 200C/180C fan/gas mark 6. Line the chilled pastry shell with baking parchment and fill with baking beans to prevent it from puffing up. Bake blind for 15 minutes. Then, remove the baking beans and parchment, and bake for an additional 10 minutes until the pastry is dry and biscuit-like. Reduce the oven temperature to 160C/140C fan/gas mark 3. Trim any excess pastry from the edges of the tart shell.
  3. Make the Cardamom Frangipane: In a mixing bowl, beat together the softened butter, caster sugar, ground almonds, self-raising flour, toasted flaked almonds, ground cardamom, and eggs using an electric whisk until smooth and well combined. This will create a fragrant and nutty frangipane filling.
  4. Prepare the Pears: Peel the pears, then halve and core them. Use a melon baller or small spoon to scoop out the core if desired. Brush the pear halves with a little lemon juice to prevent browning and enhance flavor.
  5. Assemble the Tart: Spoon and spread the cardamom frangipane evenly into the baked pastry shell. Arrange the prepared pear halves on top of the frangipane, gently pressing them into the filling. Scatter a few more flaked almonds over the pears for added texture.
  6. Bake the Tart: Place the tart in the preheated oven at 160C/140C fan/gas mark 3 and bake for 50 minutes, or until the frangipane filling has risen, turned golden, and feels firm to the touch.
  7. Serve: Allow the tart to cool slightly. Serve warm or cold, drizzled with a little honey to enhance sweetness and add a glossy finish.

Notes

  • For the best cardamom flavor, crush green cardamom pods with a rolling pin, collect the seeds, and finely grind them yourself instead of using pre-ground cardamom.
  • Blind baking the pastry ensures it stays crisp and does not become soggy from the wet frangipane filling.
  • You can substitute self-raising flour with all-purpose flour and 1½ teaspoons baking powder if unavailable.
  • Use ripe but firm pears to maintain shape and texture during baking.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: pear tart, cardamom tart, frangipane tart, almond tart, baked dessert, sweet tart

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