Elegantly simple: a buttery tart shell filled with saffron‑infused frangipane and layered with thin pear slices. The saffron is subtle and aromatic; the almond filling keeps the tart tender while a properly sealed crust stays crisply textured. Make it with firm pears and 8–12 threads of saffron for a refined, seasonal dessert.
Ingredients
- 1 9‑inch sweet tart crust (homemade pâte sucrée or store‑bought), chilled
- 8–12 saffron threads
- 2 tablespoons warm heavy cream or warm milk (for blooming)
- 1/2 cup (115 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (125 g) almond flour (finely ground almonds)
- 2 tablespoons all‑purpose flour
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 3 firm pears (Bosc or Anjou), peeled, halved, and thinly sliced
- Optional: warmed apricot jam or thin honey for glazing; crème fraîche to serve
Saffron preparation
Place 8–12 threads in a small bowl and pour 2 tablespoons of warm cream or milk over them. Gently press the threads and let them sit until the liquid deepens to a golden‑red color and a scent of saffron is noticeable—this is your bloom. For a concise guide to other blooming techniques, see our how to bloom saffron perfectly.
If you prefer to source saffron specifically for everyday baking, consider MARAL Everyday Collection saffron for consistent thread quality and color.
Method
- Preheat the oven to 350°F (175°C). Line a 9‑inch tart pan with your chilled crust, trim the edges, then chill in the fridge 15 minutes to relax the dough.
- Blind‑bake the shell: line the crust with parchment and baking weights (or dried beans). Bake 15–20 minutes until the edges begin to color. Remove weights and parchment, dock the base gently, then return to the oven 5 minutes to dry. For a crisper shell, brush the cooled crust interior lightly with beaten egg white and return to the oven 1–2 minutes to seal.
- While the shell bakes, make the saffron frangipane: cream the butter and sugar together until smooth. Beat in the eggs one at a time, then stir in the vanilla and the bloomed saffron (including the liquid) until evenly colored.
- Fold in the almond flour, all‑purpose flour, and salt. Mix until the batter is smooth and homogeneous—scrape the bowl and stir a few extra times to remove any lumps. The texture should be spreadable, not runny.
- Spread the frangipane evenly into the prepared tart shell, smoothing the top. Arrange thin pear slices in overlapping rows or a concentric fan from the outer edge inward for a neat presentation; press slices gently into the filling so they sit partly submerged.
- Bake the tart 35–45 minutes, until the frangipane is set: the edges should be golden and the center only slightly springy. A toothpick inserted into the almond layer should come out with moist crumbs, not raw batter. If the pears brown too quickly, tent the tart loosely with foil.
- Cool the tart completely to room temperature so the almond filling firms. Optionally brush pears with warmed apricot jam or a little honey for shine. Serve at room temperature with a dollop of crème fraîche if you like.
Chef notes
- Choose pears that are ripe but still firm so slices hold their shape during arranging and baking.
- To keep the crust crisp, don’t skip the sealing step after blind‑baking; it creates a thin barrier against moisture from the frangipane and fruit.
- When mixing frangipane, use room‑temperature eggs and softened butter to achieve a smooth emulsion—overmixing after adding the almond flour can make the filling dense.
- Leftovers keep refrigerated for 2 days; bring to room temperature before serving so the saffron aroma and almond texture are most evident.