Fusion Recipe: Spiced Pear and Cardamom Tart

 

Spiced Pear and Cardamom Tart

Spiced Pear and Cardamom Tart


This elegant Spiced Pear and Cardamom Tart is a sophisticated dessert, perfect for special celebrations. It features tender slices of ripe pears, gently spiced with aromatic cardamom and a hint of warm ginger, nestled atop a rich, buttery almond frangipane. All of this is baked in a delicate, crisp shortcrust pastry. The combination of sweet fruit, nutty frangipane, and fragrant spices creates a comforting yet refined flavour profile. It's an ideal choice for a festive gathering, offering a beautiful presentation and a delightful balance of textures and tastes.

Ingredients


For the Shortcrust Pastry

  • 1 1/4 cups all-purpose flour1
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3-4 Tbsp ice water


For the Cardamom Frangipane

  • 1/2 cup (1 stick) unsalted butter, softened2
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom3
  • 1/4 tsp ground ginger
  • 1 cup almond flour (finely ground almonds)
  • 2 Tbsp all-purpose flour

For the Pear Topping

  • 3-4 ripe but firm pears (e.g., Bosc, Anjou), peeled, cored, and thinly sliced
  • 2 Tbsp lemon juice
  • 1 Tbsp granulated sugar
  • 1/2 tsp ground cardamom
  • Pinch of salt

For Glaze (Optional)

🔪 Instruction & Method


Part 1: Prepare the Shortcrust Pastry

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in Butter: Add the cold butter cubes. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces.
  3. Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not over-mix.
  4. Chill: Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll Out: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim any excess dough.
  6. Blind Bake (Optional but Recommended): Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375 degree F (190 degree C) for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. This helps prevent a soggy bottom. Let cool slightly.


Part 2: Prepare the Cardamom Frangipane

  1. Cream Butter & Sugar: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
  3. Add Dry Ingredients: Stir in the ground cardamom, ground ginger, almond flour, and all-purpose flour until just combined. Do not over-mix.


Part 3: Prepare the Pears

  1. Slice Pears: Peel, core, and thinly slice the pears.
  2. Season: In a bowl, gently toss the pear slices with lemon juice, granulated sugar, ground cardamom, and a pinch of salt. The lemon juice prevents browning.


Part 4: Assemble and Bake the Tart

  1. Fill Crust: Spread the frangipane filling evenly over the bottom of the partially baked tart crust.
  2. Arrange Pears: Arrange the seasoned pear slices decoratively over the frangipane, starting from the outside edge and working inwards, overlapping them slightly.
  3. Bake: Bake at 375 degree F (190 degree C) for 40-50 minutes, or until the frangipane is golden brown, set in the centre, and the pears are tender. If the crust browns too quickly, cover the edges with foil.
  4. Glaze (Optional): Once baked, remove the tart from the oven. If desired, gently brush the warm apricot jam over the pears for a glossy finish.
  5. Cool: Let the tart cool completely on a wire rack before removing it from the pan and slicing. This allows the frangipane to fully set.

Chef's Tips

  • Pears: Use ripe but still firm pears. Overly soft pears will turn mushy when baked.
  • Cardamom Freshness: For the best flavour, use freshly ground cardamom pods if possible.
  • Frangipane Don't Over-mix: Over-mixing the frangipane can make it tough. Mix until just combined.
  • Blind Baking: While optional, blind baking the crust is highly recommended for a crisp base, especially with moist fillings like this.
  • Serving: This tart is delicious served warm or at room temperature, perhaps with a dollop of crème fraîche or vanilla bean ice cream.



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