Ginger-Spiced Pear Tart with Nutty Crust

Indulge in the delightful flavors of autumn with this Ginger-Spiced Pear Tart. The combination of warm ginger and sweet, juicy pears creates a comforting dessert that’s perfect for any occasion.

The tart is built on a nutty crust that adds a satisfying crunch and depth of flavor. Using a mix of almonds and walnuts, this crust complements the spiced pear filling beautifully. It’s a simple yet elegant dessert that can impress guests at your next gathering.

Serve it warm with a scoop of vanilla ice cream for an irresistible treat that will leave everyone coming back for seconds!

Ginger-Spiced Pear Tart with Nutty Crust

Serves: 8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 250 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 ½ cups almond flour
• ½ cup crushed walnuts
• ¼ cup unsalted butter, melted
• 3 tablespoons sugar
• 1 egg, beaten
• 4 ripe pears, peeled and thinly sliced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine almond flour, crushed walnuts, melted butter, sugar, and beaten egg to form the nut crust mixture.
3. Press the crust mixture evenly into the bottom and up the sides of a tart pan.
4. In another bowl, mix the sliced pears with grated ginger, vanilla extract, cinnamon, nutmeg, brown sugar, and lemon juice.
5. Arrange the spiced pear mixture over the nut crust in an even layer.
6. Bake in the preheated oven for 35-45 minutes until the pears are tender and the crust is lightly golden.
7. Remove from the oven and allow to cool slightly before serving.

Notes

Storage: Store leftovers in the refrigerator for up to 3 days. The tart can be served cold or reheated.

To enhance the flavor, try adding a pinch of nutmeg or cardamom to the pear filling. If you don’t have fresh ginger, ground ginger can be used as a substitute, but use it sparingly as it is more concentrated.

This tart can be made a day ahead; simply store it in the refrigerator and reheat before serving. It pairs beautifully with whipped cream or a drizzle of caramel sauce for an extra touch of sweetness.