Empty My Fridge
Easy Puff Pastry Tart Recipe with Almonds
Ingredients
- Puff pastry1 packet
- Pear · halved thinly sliced4
- Apricot jam½ cups
- Butter · melted4 oz
- Sugar½ cups
- Egg2
- Almond extract2 tsp
- Vanilla1 tsp
- Almond flour1
- Lemon1 tsp
Instructions
- Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and place a puff pastry sheet in each.
- Prick the pastry all over with a fork.
- For the frangipane, whisk the butter and sugar together in a bowl. Add the eggs, vanilla and almond extract and mix until combined. Add the almond flour and lemon zest and mix.
- Divide the frangipane between the two pastry sheets and spread it over the top, leaving a half-inch (about 1 cm) border.
- Arrange the pear slices on top of the frangipane.
- Warm the apricot jam with 2 to 3 tablespoons of water in the microwave, then whisk until smooth.
- Brush the jam over the pears and the border of the tart.
- Bake for about 40 minutes, until the pastry is golden and the pears are soft. Let cool slightly before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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