Winter tart with almond frangipane and caramelized pears with orange-pomegranate sauce - photo 1
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Winter tart with almond frangipane and caramelized pears with orange-pomegranate sauce

Desserts Cakes and Bakes 90 min Medium 5 wyświetleń ~54.34 PLN - (0)
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Description

This is an elegant, seasonal dessert that combines a buttery tart with a delicate frangipane cream (almond cream) and caramelized, golden pears, served with a vibrant orange-pomegranate sauce and a crunchy topping of toasted almonds and pomegranate seeds. Inspired by French cuisine (frangipane) with Polish winter fruits — pears and pomegranate. The dish is aromatic (honey, orange), contrasting the creamy, slightly moist texture of the frangipane with the crispness of the tart and the freshness of the pomegranate seeds. It looks stunning: golden pear halves, shiny red seeds, and almond crumble create a perfect decoration for a festive table or an elegant winter gathering.

Ingredients (17)

Servings:
6
  • Wheat flour 250 g
  • Powdered sugar 40 g
  • Butter 255 g
  • Egg 2 szt.
  • Ground almonds 150 g
  • Brown sugar 80 g
  • Pear 3.3 szt.
  • Orange juice 150 ml
  • Pomegranate juice 80 ml
  • White sugar 40 g
  • Orange zest 5 g
  • Pestki granatu 80 g
  • Toasted almond flakes 40 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh mint 0.1 pęczków
💰 Szacowany koszt dania: ~54.34 PLN (9.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and chill the butter: Take the butter out of the fridge 15-20 minutes in advance to soften it but keep it cool (it should be pliable, not melted). Weigh the flour (250 g) and powdered sugar (40 g) and sift them into a large bowl. Add salt (2 g).

Ingredients: Wheat flour, Powdered sugar, Butter, Salt
Use a large, cool metal or glass bowl. Sifting the flour prevents lumps and lowers the temperature of the ingredients. If the butter is very hard, grate it on a coarse grater to make it easier to combine with the flour.
2

Make the crumble with butter and flour: Cut the butter (about 125 g from a total of 255 g) into small pieces and add it to the bowl with flour. Rub it with your fingers or use a pastry cutter until the mixture resembles coarse crumbs with visible pea-sized pieces of butter.

Ingredients: Butter, Wheat flour
Use a pastry knife or two knives, or your fingers – work quickly so the butter doesn't soften too much. If you're wondering if the consistency is right: it should be crumbly, not smooth and uniform.
3

Add the egg and knead the dough: In a small bowl, beat one egg (60 g) with a fork. Make a well in the flour with the butter, pour in the beaten egg, and quickly mix with a fork through the center just until the dough starts to come together. Then finish kneading by hand on a lightly floured surface for 20-30 seconds — the dough should come together, be smooth, and not stick excessively to your hands.

Ingredients: Egg, Wheat flour
Use a wooden spatula or a mixer with a dough attachment if you prefer to do it mechanically. Do not knead for too long — a short mixing is enough to avoid overheating the butter. The dough is ready when it forms a uniform ball and slightly greases when handled with warm hands.
4

Chilling the crust: Flatten the formed ball into a disk, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes (up to 2 hours). A chilled crust is easier to roll out and shrinks less during baking.

Ingredients: Wheat flour, Butter, Egg
Use plastic wrap or a bowl with a lid. If you forgot to chill for 30 minutes, place the dough in the freezer for 10-15 minutes, making sure it doesn't freeze solid.

Frangipane

5

Prepare the frangipane: In a bowl, cream 100 g of softened butter with 80 g of brown sugar until light and fluffy (about 2-3 minutes with a mixer on medium speed). Add 60 g of beaten egg and 5 g of vanilla extract, and mix briefly to combine. Gradually add 150 g of ground almonds and mix with a spatula until you achieve a smooth, creamy consistency.

Ingredients: Butter, Brown sugar, Egg, Ground almonds, Vanilla extract
Use a hand mixer or stand mixer with a flat attachment. If the mixture seems too runny, add 1-2 tablespoons of ground almonds; the frangipane should be thick but spreadable.

Shaping the base

6

Roll out and line the pan: Preheat the oven to 180°C (top-bottom). Take out the chilled dough, lightly flour the countertop, roll out the dough into a circle about 3-4 mm thick, with a diameter larger than the pan (24 cm tart). Transfer the dough to the pan, pressing the bottom against the sides and cutting off the excess with a knife. Prick the bottom with a fork in several places.

Ingredients: Wheat flour, Butter
The best is a springform pan or tart pan with a diameter of 24 cm with a removable bottom. If the dough cracks while transferring, pinch it together with your fingers; chilling makes it easier to work. Pricking prevents air bubbles.
7

Spread the frangipane evenly over the lined base: use a spatula to spread the prepared almond cream on the bottom of the tart to a thickness of about 5-8 mm. Smooth the surface. The frangipane will puff up slightly and take on a golden color while baking.

Ingredients: Ground almonds, Brown sugar, Butter, Egg
A silicone spatula or a butter knife will work well. If the frangipane reaches the sides, that's normal — it will become firmer during baking.

Caramelized pears

8

Prepare the pears: Wash and dry the pears. Cut each in half lengthwise, removing the seeds with a spoon. In a medium skillet, heat 30 g of butter with 40 g of white sugar over medium heat until the sugar dissolves and turns into a light golden syrup (2-3 minutes). Place the pears cut side down and fry for 3-4 minutes until the bottom is golden and slightly caramelized; flip and fry for another 2 minutes on the other side. If using honey (30 g optional), drizzle it over the pears at the end and briefly heat (30 s) for shine.

Ingredients: Pear, Butter, White sugar, Honey
Use a 26-28 cm non-stick skillet. Control the temperature — if the sugar starts to darken at the edges, remove the skillet from the heat to avoid bitterness. The pears are ready when they soften but hold their shape, and the surface is slightly glossy from the caramel.

Orange-Pomegranate Sauce

9

Prepare the sauce: In a small saucepan, pour in 150 ml of orange juice and 80 ml of pomegranate juice. Add 40 g of white sugar and 5 g of freshly grated orange zest. Cook over medium heat for 6-8 minutes, stirring, until the sauce reduces by about 1/3 and thickens slightly — it should coat a spoon with a thin layer. Remove from heat and let cool slightly.

Ingredients: Orange juice, Pomegranate juice, White sugar, Orange zest
Use a small, wide pot to speed up the reduction. The sauce is ready when you can drag your finger across the spoon and it leaves a mark (known as 'coating the spoon'). Do not cook for too long, as it will lose its freshness and become bitter.

Baking

10

Baking the tart: Preheat the oven to 180°C (top-bottom). Place the pan with frangipane and the prepared base on the middle rack. Bake for 30-35 minutes until the top of the frangipane becomes golden and springy to the touch, and the edges of the pastry turn golden. If the edges are browning too quickly, cover them with strips of aluminum foil.

Ingredients: Wheat flour, Ground almonds, Butter, Egg
Use an oven thermometer if you have one. Bake on the middle rack, never on the lowest, to ensure the bottom browns nicely. After baking, remove and let cool slightly (about 10 minutes).

Assembly and finishing

11

Arrange the caramelized pears on the baked frangipane: On the slightly cooled tart (about 10 minutes after removing), place the pear halves skin side up, gently pressing them into the cream. Drizzle the tart with 2-3 tablespoons of the prepared orange-pomegranate sauce. Sprinkle with toasted almond flakes (40 g) and scatter pomegranate seeds (80 g) for color.

Ingredients: Pear, Pestki granatu, Toasted almond flakes, Orange juice
Use a wide spatula to transfer the pears without damaging the tart. If the sauce is too thick after cooling, briefly heat it over low heat or add 1 tablespoon of orange juice.

Decoration and serving

12

Additional decorations: If you want, drizzle lightly with honey (optional 30 g) for shine. Garnish with fresh mint (10 g) just before serving to preserve its fresh aroma. Cut the tart into 6 pieces and serve slightly warm or at room temperature with the remaining sauce on the side.

Ingredients: Honey, Fresh mint, Pestki granatu
Mint should be added just before serving to prevent it from wilting. If added earlier, chill the tart in the refrigerator after adding the mint. Additionally, you can add a scoop of vanilla ice cream next to each serving.

Fun Fact

💡

Frangipane is almond cream popular in French and Italian cuisine. Traditionally, it appears in tarts and royal cakes; the name comes from the Italian family Frangipani, who supposedly used almond fragrance in perfumes.

Best for

świąteczny stół kolacja dla gości zimowe przyjęcie

Tips

🍽️ Serving

Serve the tart slightly warm (about 30°C) or at room temperature. You can add a scoop of vanilla ice cream or a dollop of Greek yogurt for contrast to each serving. Store the sauce in a separate container and drizzle it just before serving to keep the base crispy.

🥡 Storage

Store the tart in the refrigerator covered with plastic wrap for up to 48 hours. Before serving, take it out 30 minutes in advance to reach room temperature; it can be refreshed in the oven for 8-10 minutes at 150°C. Store the sauce in the refrigerator in a closed jar for up to 5 days, gently heat before use.

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