I’ve been on a baking kick lately. I think it’s because I’m immersed in a culture that loves sweets more than Americans. Pears and almonds complement each other so well, and they are in abundance in Germany. This tart came together surprisingly fast because the puff pastry crust was store-bought. I’m not ashamed. I used a 26 cm springform, which yields around 8 slices of tasty.
- 1 package of puff pastry (“Blättertieg”), thawed
- 200 g marzipan
- 1 cup of almond meal
- 4 small ripe pears, peeled, cored, and halved
- 3 tbsp butter
- 2 eggs
- 1/4 cup sugar
- 1 vanilla bean
- 1 tsp almond extract
- 1/4 tsp salt
- Preheat the oven to 180 C.
- Line a 26 cm springform with the puff pastry.
- In a mixing bowl, combine the marzipan, almond meal, eggs, butter, sugar, vanilla, almond extract, and salt.
- Pour the mixture over the puff pastry, and spread it evenly with a spatula.
- Place the pears cut side up in a radial pattern.
- Bake for 50-60 minutes.
- Cool to room temperature before serving.