Imagine a dessert so elegant and irresistible that it transforms an ordinary moment into a gourmet experience. This Pear and Mascarpone Tart with Almond Shortbread Crust is not just a recipe—it's a culinary masterpiece that marries the delicate sweetness of ripe pears with the luxurious creaminess of mascarpone, all nestled on a buttery, nutty almond crust. Whether you're looking to impress dinner guests or treat yourself to a decadent dessert, this Italian-inspired tart promises to be a showstopper that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg yolk
- 4 ripe pears, sliced
- 1 cup mascarpone cheese
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with butter.
- In a medium mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Mix the dry ingredients thoroughly.
- Add softened butter and egg yolk to the dry ingredients. Use your fingers or a pastry cutter to mix until the dough comes together and forms a cohesive crumbly texture.
- Press the shortbread dough evenly into the prepared tart pan, making sure to cover the bottom and sides with an even layer. Use the back of a spoon or your fingers to smooth the surface.
- Blind bake the crust for 15-18 minutes until it turns light golden brown. Remove from oven and let cool completely.
- In a separate bowl, whisk together mascarpone cheese, honey, and vanilla extract until smooth and creamy.
- Wash and core the pears, then slice them thinly and evenly, preferably using a mandoline or sharp knife.
- Spread the mascarpone mixture evenly over the cooled shortbread crust, leaving a small border around the edges.
- Arrange the pear slices in an overlapping circular pattern on top of the mascarpone filling, starting from the outer edge and working towards the center.
- Return the tart to the oven and bake for an additional 25-30 minutes, until the pears are tender and slightly caramelized.
- Remove from oven and let cool for 15-20 minutes before removing from the tart pan. Slice and serve warm or at room temperature.
- Optional: Garnish with a light dusting of powdered sugar or a drizzle of additional honey before serving.
Tips
- Choose ripe but firm pears for the best texture and flavor. Varieties like Bosc or Anjou work wonderfully.
- For a perfectly crisp crust, make sure to blind bake and let it cool completely before adding the filling.
- Use a mandoline or sharp knife to slice pears uniformly for an aesthetically pleasing presentation.
- Allow the tart to cool slightly before serving to help the filling set and make slicing easier.
- For an extra touch of elegance, experiment with a light drizzle of caramel or a sprinkle of toasted almonds before serving.
- This tart can be made a day ahead and stored in the refrigerator, making it perfect for advance preparation.
- Serve at room temperature for the most balanced and rich flavor profile.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 6g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 85mg
