Tarts, whether savory or sweet, are one of my most favorite things to bake. Indeed, crafting tarts is a several-step process that makes me feel like I’m working on an exciting project (which, in my book, definitely makes cooking more fun!). Plus the results are always as gorgeous as they are delectable.
This pear tart meets all those requirements and more. There are most definitely several steps to this recipe: making the crust, whipping up the frangipane, slicing the pears to perfection and whisking a Chantilly until it’s airy as a cloud. And when you’re all done, the tart looks absolutely stunning.
But what I love even more here is the combination of flavors. The hazelnut frangipane is light, yet bursting with the essence of the toasted nuts – it makes for a marvelous pairing with the juicy pears! The tart shell gives the dessert the foundation it needs, but it’s so crumbly and light that you barely notice it’s there. And the touch of cardamom in the Chantilly brings a tantalizing, exotic aroma to every spoonful.
So here’s to an elegant tart that will elevate any dinner party, or holiday feast, to heavenly heights.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.