Pear ginger walnut tart
A delicious gluten and grain-free dessert that perfectly captures the flavors of autumn, this Pear Ginger Walnut Tart is both easy to make and irresistibly delightful. The ginger adds an interesting warmth that elevates the tart’s comforting flavors, making it as intriguing as it is tasty.
Pear ginger walnut tart
A delicious gluten and grain-free dessert that perfectly captures the flavors of autumn, this Pear Ginger Walnut Tart is both easy to make and irresistibly delightful. The ginger adds an interesting warmth that elevates the tart’s comforting flavors, making it as intriguing as it is tasty.
Tools
Ingredients
130 g walnuts, finely chopped
250 g blanched almond flour
120 g butter, softened
150 g granulated sugar
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg, room temperature
1 tsp almond extract
220 g Anjou pears, cored, thinly sliced
15 g honey to drizzle
walnut halves, to garnish
Step by step
Preheat oven to 180°C. Grease tart pan with removable bottom with butter.
In Stand Mixer Bowl with Pastry Beater or Flat Beater attached, combine finely-chopped walnuts and 110 g almond flour on speed 1. Add 60 g butter and 50 g sugar and mix on speed 2 until crumbly. Stop Stand Mixer and scrape down sides and bottom of bowl. Add cinnamon, 1 tsp ginger, and salt, then mix on speed 2.
Empty contents of bowl into prepared tart pan and press down onto mixture firmly to evenly coat bottom and up about 1,5-2 cm of the sides. Bake at 180°C for 15-20 minutes, until lightly browned and firm. Let cool 10 minutes before filling.
While tart crust is baking, make frangipane tart filling. Switch to Flat Beater if not already using. Cream 60 g butter and 100 g sugar on medium speed for 2 minutes until light and fluffy. Turn Stand Mixer off and scrape down sides. On speed 2, add 140 g almond flour and egg. Mix for 1 minute then add in almond extract and 1 tsp dried ginger. When combined, stop Stand Mixer.
Spread frangipane gently over tart crust and top with thinly-sliced pears. Top with a few walnut halves. Drizzle tart with honey. Bake for 30-35 minutes or until pears are soft and filling is set.
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