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