Limburgse Peer En Amandeltaart (limburgian Pear And Almond Tart)

This Limburgse Peer en Amandeltaart, or Limburgian Pear and Almond Tart, is a classic dessert from the Limburgian cuisine. It features a delicious combination of sweet pears and nutty almonds, all wrapped in a buttery pastry crust.

Limburgse Peer En Amandeltaart (limburgian Pear And Almond Tart)

Ingredients

  • 4 ripe pears, peeled, cored, and sliced
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 pre-made pie crust
  • 1/4 cup sliced almonds

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the almond flour, sugar, melted butter, and almond extract. Mix well.
  3. Press the pie crust into a tart pan, then spread the almond mixture evenly over the crust.
  4. Arrange the sliced pears on top of the almond mixture, then sprinkle with sliced almonds.
  5. Bake for 35-40 minutes, or until the crust is golden and the pears are tender.
  6. Let the tart cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
35g
Protein
5g
Fat
18g

Supplies

Tart pan Mixing bowl Baking sheet

Tools

Oven Mixing spoon Knife

Serving suggestions

Serve the Limburgse Peer en Amandeltaart with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a decorative touch, arrange the pear slices in a circular pattern on top of the tart before baking.

Cost

$12