A Classic Tart with a Spelt Twist
This tart delivers a crisp spelt base, soft pears, and a smooth almond filling. The flavours stay simple and clean, which keeps the tart light. Spelt flour adds a nutty note that works well with pears and almonds. The tart suits relaxed baking and doesn’t require advanced skills. The filling mixes quickly, and the pears sit neatly on top. You get a dessert that looks elegant without much effort.
Why You’ll Enjoy Making This Tart
The recipe uses everyday ingredients and keeps steps clear. The base handles well and stays crisp once baked. The frangipane sets softly and holds the pears in place. You can serve it warm or cold, which makes it flexible. It suits family meals, gatherings, or quiet weekend baking. You also get a dessert that feels special without taking much time.
Spelt Pear and Frangipane Tart
Description
A crisp spelt pastry base filled with smooth almond frangipane and soft poached pears. The tart brings a warm, nutty flavour with a light finish. It is simple to prepare and makes a smart dessert for any occasion.
Ingredients
For the spelt pastry:
For the pears:
For the frangipane filling:
Instructions
Make the pastry.
- Add spelt flour, sugar, and salt to a bowl. Rub in the butter until it forms crumbs.
Add the egg.
- Stir in the beaten egg until the dough comes together. Bring it into a ball, wrap it, and chill for 30 minutes.
Prepare the pears.
- Add water, sugar, and lemon juice to a small pan. Bring to a simmer.
Poach the pears.
- Add the pear halves and simmer for 10–12 minutes until just soft. Remove and cool.
Roll the pastry.
- Roll out the chilled dough to fit a 23cm tart tin. Press into the tin and trim edges.
Blind-bake the base.
- Add baking paper and baking beans. Bake at 180°C for 12 minutes. Remove the paper and bake for 5 more minutes.
Mix the frangipane.
- Cream butter and sugar. Add eggs one at a time. Fold in ground almonds, spelt flour, and vanilla.
Fill the tart.
- Spread the frangipane mixture over the baked base.
Add the pears.
- Slice each pear half thinly, keeping the shape. Fan them out and place evenly on the tart.
Bake.
- Bake the tart for 30–35 minutes at 180°C until golden and set.
Cool.
- Let the tart cool for at least 20 minutes before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 85mg29%
- Sodium 60mg3%
- Potassium 150mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 19g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
The tart keeps its shape well once cooled. It tastes best on the day it is made but keeps well overnight. Serve warm for a softer texture or cold for a firmer slice.
Optional Substitutions or Variations
- Swap pears for apples if needed.
- Add a light dusting of icing sugar before serving.
- Add ½ tsp almond extract for a stronger almond flavour.
- Replace butter with plant-based butter for a dairy-free version.
