Ingredients
- 1 cup (130 g) walnuts, finely chopped
- 1 cup (112 g) blanched almond flour
- ¼ cup (57 g) butter, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp (2 g) ground ginger
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (2 g) salt
- ¼ cup (57 g) butter, softened
- ½ cup (100 g) granulated sugar
- 1 egg, room temperature
- 1 ¼ cups (140 g) blanched almond flour
- 1 tsp (4 g) almond extract
- 1 tsp (2 g) ground ginger
- 1-2 firm Anjou pears (330 g), cored and thinly sliced
- 1 Tbsp (15 g) honey, for drizzling
- Walnut halves, to garnish
- KitchenAid® stand mixer
- Pastry Beater
- Flat Beater
- 10-inch/25-cm nonstick tart pan with removable bottom (round, square, rectangular)
For Walnut Crust
For Frangipane Tart Filling
For Tart Topping
Special Equipment
Method
- Preheat oven to 350°F/180°C. Grease tart pan with removable bottom with butter. In KitchenAid® Stand Mixer Bowl with Pastry Beater or Flat Beater attached, combine finely-chopped walnuts and almond flour on speed 1. Add butter and sugar and mix on speed 2 until crumbly. Stop Stand Mixer and scrape down sides and bottom of bowl. Add cinnamon, 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 ½-¾ inch of the sides. Bake at 350°F 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 butter and sugar on medium speed for 2 minutes until light and fluffy. Turn Stand Mixer off and scrape down sides. On speed 2, add almond flour and egg. Mix for 1 minute then add in almond extract and dried ginger. When combined, stop Stand Mixer. Spread frangipane gently over tart crust and top with thinly-sliced pears. For a round tart, place a walnut in the center of tart. For rectangular, top with a few walnut halves. Drizzle tart with honey. Bake for 30-35 minutes or until pears are soft and filling is set.
