Description
A warmly spiced, cozy tart that blends juicy chai-poached pears with a rich almond frangipane and crunchy crumble topping—perfect for fall and winter gatherings.
Ingredients
- 4 ripe but firm pears, peeled, halved, and cored
- 3 cups water
- 1/2 cup sugar
- 2 chai tea bags
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 9-inch tart shell (par-baked)
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup almond flour
- 2 tbsp all-purpose flour
- 1/2 tsp almond extract
- 1/3 cup all-purpose flour (for crumble)
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- Pinch of salt
- 3 tbsp cold unsalted butter, cubed
Instructions
- In a saucepan, bring water, sugar, chai tea bags, cinnamon stick, and vanilla to a simmer.
- Add pear halves and poach for 10-15 minutes until just tender. Remove and cool, then slice thinly.
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter and sugar for the frangipane. Add eggs one at a time, then mix in almond flour, all-purpose flour, and almond extract until smooth.
- Spread the frangipane mixture into the par-baked tart shell evenly.
- Layer the sliced pears over the frangipane in a decorative pattern.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly.
- Sprinkle crumble mixture over pears.
- Bake for 40–45 minutes until golden and set.
- Cool before serving, optionally with whipped cream or ice cream.
Notes
- Pears can be poached a day ahead for convenience.
- Use a removable-bottom tart pan for easy release.
- Best served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
