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Pear Cardamom Cardamom Tart in a Marzipan Streusel Crust

Course Dessert
Cuisine American, German
Keyword Pear Tart
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the Allulose marzipan streusel crust:

  • 1 +1/2 cups all-purpose flour
  • 3/4 cup allulose
  • 1/2 teaspoon salt
  • 6 ounces Allulose marzipan* Homemade recipe follows
  • 3/4/ cup 1+1/2 sticks unsalted butter
  • 1 tablespoon white breadcrumbs

For the pear filling:

  • 3 large red pears
  • 1 teaspoon lemon juice

For the Allulose Cardamom caramel sauce:

  • 1/2 cup Allulose
  • 3 tablespoons butter, cut into pieces.
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt

Homemade Allulose Marzipan Recipe:

  • Ingredients:
  • 1+1/2 cups blanched* ground almonds
  • 2 teaspoons pure almond extract

  • 1+1/2 cups powdered sugar• 1 teaspoon rosewater
  • 2 tablespoons egg white


Instructions

Make the Allulose Marzipan Streusel Crust:

  1. Grease and flour a 9″tart pan

  2. Whisk together the all-purpose flour, sugar, and salt.

  3. Grate the marzipan or cut it into very small pieces.
  4. Cut the butter into pieces.
  5. Add the marzipan and butter to the flour mixture and use your hands to mix everything together to form the streusel.
  6. Press the streusel into the tart pan. Sprinkle the tablespoon of white breadcrumbs evenly over the top. Wrap the pan in plastic cling film and refrigerate for 30 minutes.

Make the Allulose Cardamom Caramel Sauce:

  1. Heat the allulose in a deep small skillet.
  2. Stir the allulose until the sugar dissolves. Keep stirring until it turns a golden bubbling brown color.
  3. Add the butter pieces and stir until the butter has melted.
  4. Add the cream in a slow steady stream while stirring.
  5. Stir in the salt and the cardamom powder.
  6. Let boil for 2 minutes, remove from heat and let cool.

Prepare the pear filling:

  1. Preheat the oven to 350 F.
  2. Slice the pears into quarters and cut out the cores. Use a sharp knife or mandolin to thinly slice the pears.
  3. Place the slices in a bowl and toss with lemon juice.

Assemble the tart:

  1. Arrange the pears on top of the streusel crust in the pan in layers, cut sides to the center.

  2. Lightly brush each layer of pears with the caramel sauce.

  3. Place the pan in the oven and bake for 30 minutes.
  4. Remove from oven and let stand 10 minutes. Transfer the tart to a serving plate, cut and serve.

Make the Allulose Marzipan:

  1. If you are using almond flour, skip the next two steps.
  2. *To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
  3. Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.

  4. To convert white granulated sugar to powdered sugar, place the recipe amount in a blender or food processor and pulse or blend until the sugar becomes a powdered consistency. 

  5. Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.

  6. Add the pure almond extract and the rosewater and pulse until combined. Add the egg white and pulse until the mixture becomes smooth.
  7. Wrap the mixture with plastic cling film, stow in a ziplock bag and keep in the refrigerator until ready to use. You can also freeze it.
  8. Makes roughly 18 ounces