Description
Chai Spiced Pear Almond Crumble Tart came from generations of family whispers and kitchen secrets passed down carefully. Warm spices and tender pears nestled in a buttery almond crust create a dessert that connects your heart directly to cherished memories.
Ingredients
Scale
Main Ingredients:
- 4 pears
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup cold unsalted butter
- ½ cup chopped almonds
Supporting Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup brown sugar
Spices and Seasonings:
- ¼ teaspoon salt
- 1 teaspoon chai spice blend
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ cup ice water
- 2 tablespoons all-purpose flour
- ¼ cup unsalted butter, melted
Instructions
- Mix flour, sugar, and salt in a spacious mixing bowl, creating a dry foundation for your pastry dough. Ensure ingredients are evenly distributed.
- Cut cold butter into small cubes, then work them into the flour mixture using a pastry blender or your fingertips until the texture resembles coarse breadcrumbs.
- Drizzle ice water gradually into the crumbly mixture, gently folding until the dough barely holds together. Avoid overworking the pastry.
- Shape the dough into a compact disk, wrap tightly in plastic film, and refrigerate for 30 minutes to allow the gluten to relax and butter to firm.
- Peel and core pears, slicing them into uniform thin wedges to ensure consistent baking and presentation.
- Toss pear slices with brown sugar, flour, chai spice, ginger, and cardamom, coating each slice thoroughly to distribute flavors evenly.
- Combine rolled oats, chopped almonds, additional brown sugar, and melted butter in a separate bowl, creating a textured crumble mixture.
- Roll the chilled pastry on a lightly floured surface into a 30 centimeter (12-inch) circle, maintaining an even thickness throughout.
- Carefully transfer the rolled dough into a 23-centimeter (9-inch) tart pan, gently pressing into corners and sides. Trim excess pastry with a sharp knife.
- Arrange spiced pear slices inside the pastry shell, creating an aesthetically pleasing pattern.
- Sprinkle the almond-oat crumble mixture generously over the pears, covering the entire surface.
- Bake in a preheated oven at 190°C (375°F) for 45-50 minutes, watching for a golden-brown crust and bubbling filling.
- Remove from oven and allow the tart to cool for 15-20 minutes, letting the filling set before slicing and serving.
Notes
- Chill the pastry dough thoroughly to ensure a flaky, tender crust that won’t shrink during baking.
- Slice pears thinly and evenly to help them cook consistently and create a beautiful layered filling.
- Toast the almonds in a dry skillet before adding to the crumble for a deeper, nuttier flavor that enhances the entire dessert.
- For a gluten-free version, swap wheat flour with almond or gluten-free blend and use certified gluten-free oats in the crumble topping.
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
- Category: Tarts
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg