Marzipan Pear Tart
A rustic and elegant tart featuring sweet pears nestled inside a rich, almond-scented marzipan filling.
Ingredients
- •1 sheet prepared frozen puff pastry, thawed (about 250g)
- •7 oz marzipan, grated or chopped into small pieces (200g)
- •1/2 cup unsalted butter, softened (113g)
- •2 large eggs
- •2 tbsp all-purpose flour
- •1 tsp vanilla extract
- •3 ripe but firm pears, peeled, cored, and sliced
- •2 tbsp apricot jam for brushing
- •1 tbsp sliced almonds for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
Roll out the thawed puff pastry onto the prepared baking sheet and score a 1-inch border around the edges to create a crust.
- 3
In a medium bowl, beat the softened butter and grated marzipan together until mostly smooth.
- 4
Add the eggs one at a time, beating well after each addition, then mix in the flour and vanilla extract until a smooth frangipane-like cream forms.
- 5
Spread the marzipan mixture evenly over the puff pastry inside the scored border.
- 6
Arrange the pear slices neatly on top of the marzipan filling in a decorative fan pattern.
- 7
Sprinkle the sliced almonds over the pears and the pastry edges.
- 8
Bake for 35 to 40 minutes until the pastry is puffed and golden brown and the filling is set.
- 9
Warm the apricot jam with a splash of water and gently brush it over the warm pears to give the tart a glossy finish.
💡 Chef tips
- Ensure your marzipan is at room temperature and grated finely so it blends smoothly with the butter without leaving lumps.
- You can substitute apples for pears if they are in season.
- Store leftovers covered in the refrigerator for up to 3 days and reheat slightly before serving.
✅ How it should turn out
The finished tart boasts a flaky, golden crust enclosing a deeply nutty, sweet marzipan cream and tender, caramelized pears.