Caramelized Almond Tart with Belle de Brillet Poire and Crème Fraîche
I have always had a weakness for French pastry shops.
Not necessarily the grand ones with elaborate cakes arranged beneath glass, although I have been known to linger rather longer than necessary in front of a particularly good éclair.
It is often the simpler pastries that catch my attention. A little fruit tart, a beautifully browned slice of gâteau, or something made with almonds and caramel that looks as though it has been pulled from the oven only moments before.
This caramelized almond tart belongs to that last category.
It begins with a simple shortcrust pastry, made with flour, butter, a little sugar and just enough water to bring everything together. Nothing complicated.
The pastry is pressed into a tart pan, chilled and baked until golden. I like to see a little color on the crust before the filling goes in, because the pastry needs to be crisp enough to stand up to the caramel.
The filling is wonderfully straightforward. Cream and sugar are brought to a boil, then joined by a generous handful of sliced almonds.
And here comes the ingredient that makes this particular tart rather special. Belle de Brillet Poire. Just two teaspoons.
This lovely combination of Williams pear and Cognac gives the caramel a delicate fragrance. It is not intended to make the tart taste strongly of alcohol or even particularly of pears. Instead, it leaves a gentle perfume that seems to bring out the warmth of the toasted almonds.
I sometimes add two tiny drops of almond extract, although the tart is equally good without them.
The almond mixture is poured into the baked pastry shell and returned to the oven. For the next half hour or so, the filling bubbles and gradually changes color, from pale cream to golden caramel, with deeper amber edges.
This is the moment to keep an eye on the oven. A few minutes can make the difference between a beautifully caramelized tart and one that has gone a little too far.
Once baked, the tart needs time to cool. As the caramel sets, it becomes firm and wonderfully crisp, almost like a delicate almond brittle held within its buttery pastry shell.
I finish it with the smallest pinch of flaky sea salt. And when it comes to serving, I resist the temptation to add anything elaborate. Just a spoonful of cool crème fraîche alongside each slice. Its gentle acidity is exactly what the rich caramel needs.
A crisp pastry crust, golden almonds, the quiet fragrance of pear and a little cool cream. I cannot think of a much nicer way to finish supper.
Although I would recommend cutting eight portions before anyone arrives. Left alone with a sharp knife, I have occasionally been rather generous with my definition of a slice.
TIME About 4 hours | SERVES 8 | LEVEL Intermediate |
BEFORE YOU START This tart is all about getting the measurements and the color right, and these Kitchen School lessons will help. Each one takes about five minutes to read. |
Why You'll Love It
CRISP ALMOND CARAMEL Sliced almonds set in a glossy, toffee-like amber filling | NO ROLLING PIN NEEDED A buttery shortcrust that you simply press into the pan |
A WHISPER OF PEAR Belle de Brillet Poire adds a gentle, elegant fragrance | MAKE-AHEAD FRIENDLY Bake it the day before and it's ready when you are |
As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Caramelized Almond Tart with Belle de Brillet Poire and Crème Fraîche
Serves 8 | Prep: 30 minutes, plus 1 hour chilling | Cook: about 1 hour | Total: about 4 hours, including cooling
Ingredients
For the Shortcrust Pastry
1 cup (140 g) all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon fine salt
½ cup (115 g) unsalted butter, cool but pliable
1 tablespoon cold water
½ teaspoon vanilla extract
For the Caramelized Almond Filling
¾ cup (180 ml) heavy cream
¾ cup (150 g) granulated sugar
2 teaspoons Belle de Brillet Poire
2 drops almond extract (optional)
1 cup (85 g) sliced almonds, blanched or unblanched
A small pinch of flaky sea salt
To Serve
¾ cup crème fraîche
Additional flaky sea salt (optional)
Instructions
STEP 1 OF 12
Rub the Butter into the Flour
Begin by making the pastry. Combine the flour, sugar and salt in a large mixing bowl.
Cut the butter into small pieces and add it to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture looks like coarse breadcrumbs and begins to hold together when pressed.
You'll know it's right when the mixture looks like coarse breadcrumbs and holds together when you squeeze a little in your hand. |
STEP 2 OF 12
Bring the Dough Together and Chill
Combine the cold water and vanilla extract. Add them to the flour mixture and gently bring the dough together. Avoid excessive kneading, which can make the pastry tough.
Set aside a small piece of pastry, about the size of a walnut, for patching any cracks after baking.
Gather the remaining pastry into a ball, flatten it slightly, wrap and refrigerate for about 30 minutes.
Chef Jon's tip: stop as soon as the dough comes together. A few streaks of butter are fine. Kneading it smooth is what makes pastry tough. |
STEP 3 OF 12
Line the Pan and Freeze
Press the pastry evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Aim for an even thickness, particularly where the base meets the sides.
Place the pastry shell in the freezer for about 30 minutes. This helps the pastry hold its shape during baking.
Chef Jon's tip: use the flat bottom of a measuring cup to press the base, then your thumb for the sides. Pay extra attention to the corner where they meet, because that's where pastry tends to be too thick. |
STEP 4 OF 12
Bake the Shell All the Way
Heat the oven to 375°F (190°C).
Place the chilled tart shell on a baking sheet and bake for 20 to 30 minutes, until the pastry is evenly golden brown and fully cooked. The pastry gets relatively little extra baking once the filling is added.
You'll know it's right when the pastry is an even golden brown all over, including the base, and looks dry and fully cooked. Not pale. Golden. |
If something's off: if the sides slump or puff, gently press them back into place with the back of a spoon while the pastry is still hot. |
STEP 5 OF 12
Patch Any Cracks
Remove the tart shell from the oven and inspect it carefully. If any cracks go right through the pastry, gently press a little of the reserved soft dough over them. This stops the liquid filling from leaking.
Increase the oven temperature to 400°F (200°C).
Chef Jon's tip: hold the shell up to the light if you're not sure. Any crack you can see light through is a crack the caramel will find. |
STEP 6 OF 12
Boil the Cream and Sugar
Combine the heavy cream and granulated sugar in a large, heavy-bottomed saucepan. Choose a saucepan with plenty of extra room, because the mixture can bubble up considerably as it heats.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Bring the mixture to a full rolling boil, stirring occasionally. Once it is boiling, remove the saucepan from the heat.
Chef Jon's tip: use a bigger saucepan than you think you need. Cream and sugar can foam up to several times their volume at a rolling boil. |
If something's off: if it starts to rise toward the rim, lift the pan off the heat for a few seconds and let it settle, then carry on. |
STEP 7 OF 12
Add the Liqueur and Almonds
Let the bubbling subside briefly, then stir in the Belle de Brillet Poire and the almond extract, if using.
Add the sliced almonds and stir gently until evenly distributed.
Let the mixture stand for about 15 minutes. The filling will stay fairly fluid, but the almonds will begin to absorb some of the cream mixture.
You'll know it's right when the almonds are evenly coated and the filling is still loose and pourable after its rest. |
STEP 8 OF 12
Fill the Shell
Stir the filling gently once more, then pour it into the fully baked pastry shell. Spread the almonds evenly across the surface, making sure they are surrounded by the cream mixture rather than piled into dry clusters.
Place the tart on a baking sheet lined with aluminum foil to catch any filling that bubbles over.
If something's off: if some almonds are sitting high and dry above the cream, nudge them down with a spoon. Dry almonds give you a rough, patchy surface instead of a glossy one. |
STEP 9 OF 12
Bake Until Deeply Caramelized
Bake at 400°F (200°C) for 30 to 35 minutes, until the filling is a rich golden caramel color with deeper amber areas around the edges.
Watch the tart carefully during the final 10 minutes. The filling should be deeply caramelized but not burnt. Remember that it will darken slightly more after it comes out of the oven.
You'll know it's right when the whole surface is a rich golden caramel with deeper amber patches around the edge, and it's bubbling slowly all over. |
If something's off: if the edges of the pastry are darkening before the filling has colored, cover just the rim with a strip of foil. |
STEP 10 OF 12
Release the Ring
Remove the tart from the oven and place it on a cooling rack.
Let the tart stand for about 5 minutes, then carefully loosen the outer ring of the tart pan. Keep loosening it gently every few minutes as the caramel begins to set.
Once the filling is firm enough to support the pastry, carefully remove the outer ring. Do not remove it too early, as the sides of the tart may collapse.
Chef Jon's tip: set the tart pan on top of a sturdy can or jar. Once the ring is loose it will slide down and away, and the tart stays put. |
STEP 11 OF 12
Lift the Tart off the Base
While the tart is still slightly warm, 15 to 20 minutes after baking, carefully slide a thin palette knife between the pastry and the base of the tart pan.
Using a wide spatula, gently transfer the tart from the metal base to a cooling rack. Removing it while slightly warm stops the caramel from sticking firmly to the pan.
If something's off: if the base won't budge, the caramel has set too firmly. Put it back in a warm oven for two or three minutes to soften, then try again. |
STEP 12 OF 12
Cool, Cut and Serve
Sprinkle the surface with a very small pinch of flaky sea salt.
Let the tart cool completely before cutting. The filling firms as it cools, creating its characteristic crisp, caramelized texture.
Using a sharp serrated knife, cut the tart into eight portions. Use gentle sawing movements rather than pressing straight down through the caramel.
Serve each portion with a spoonful of cool crème fraîche. Add a few more flakes of sea salt if desired.
You'll know it's right when the filling has set firm and crisp, and the knife saws through cleanly without the caramel shattering. |
Chef's Notes
Bake the pastry completely: the shell must be golden and fully cooked before the filling goes in. Under a layer of wet caramel, the pastry gets very little extra browning.
Choosing the pan: a light-colored tart pan with a removable bottom is best. Dark pans absorb more heat and can make the pastry too dark during the second bake.
Keep a little pastry for repairs: even a small crack can let the liquid filling escape. Patch it before the almonds go in.
Use a large saucepan: the cream and sugar expand dramatically at a rolling boil. Give them plenty of room.
Don't cook the cream too long: bring it to a full boil, then take it off the heat. Most of the caramelization happens in the oven.
Belle de Brillet Poire: two teaspoons is plenty. You want a gentle pear fragrance, not a flavor that competes with the toasted almonds. To make it without alcohol, leave it out and add an extra ¼ teaspoon of vanilla extract to the cream.
Almond extract: two drops make the almond flavor a little stronger. The tart is just as good without it, and more than two drops can taste bitter.
Watch the color: the difference between beautifully caramelized and burnt can be only a few minutes. Trust the amber color more than the timer.
Releasing the tart: don't take the ring off too early or the sides may collapse, and don't wait until it's completely cold to lift it off the base. Set caramel acts like glue.
Flaky salt: use it sparingly. It should make the caramel taste rounder, not salty.
Make ahead: the tart can be baked the day before. Once it's completely cool, keep it somewhere cool and dry, and protect it from humidity, which softens the pastry and the caramel.
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The Secret to Caramelized Almond Tart: Cream, Sugar, Almonds and a Little Patience
Some desserts need a long list of ingredients and a lot of steps. This one doesn't. Flour, butter and sugar for the pastry. Cream, sugar and almonds for the filling. A splash of pear liqueur and a pinch of salt.
With so few ingredients, every one of them has to do its job. And there's nowhere for a mistake to hide. A pale shell, a cracked base or a caramel taken too far will all show up on the plate.
The good news is that none of it is hard. It's simply a matter of knowing what you're looking for at each stage, and why.
So here's what's happening in the bowl, the saucepan and the oven, and why each step matters.
1. Why This Pastry Is Pressed, Not Rolled
This is a rich, buttery shortcrust with very little water. That's what makes it so tender and crisp, but it also makes it a little fragile to roll out and lift into a pan.
Pressing it in with your fingers sidesteps the problem completely. Butter that's cool but pliable lets the dough spread and stick together under gentle pressure, without turning greasy.
The one thing to watch is thickness. Pastry that's thick in the corners and thin on the sides bakes unevenly, so take your time and keep it even all the way around.
2. Why the Shell Goes in the Freezer
A freshly pressed shell is soft, and the butter in it is close to melting. Put it straight into a hot oven and the sides can slump down into the pan before the pastry has a chance to set.
Thirty minutes in the freezer firms the butter and gives the dough time to relax. The shell goes into the oven cold and firm, holds its shape as it bakes and is less likely to shrink.
3. Why the Shell Is Baked All the Way
This is the most important step in the whole recipe. When the shell goes back into the oven, it's covered with a layer of liquid caramel. As long as that filling contains water, the pastry underneath stays relatively cool and gets very little extra browning.
So whatever color the shell is when the filling goes in is roughly the color it will stay. Bake it until it's evenly golden brown, base and all. A pale shell becomes a soft, doughy shell under the caramel. A golden one stays crisp.
4. Why You Save a Little Dough
The filling goes in as a thin, runny liquid. If there's a crack that goes right through the pastry, it will find it, seep underneath and glue the tart to the pan.
A small piece of raw dough pressed over a crack seals it. It will bake again with the filling, and no one will ever know it was there. It's a tiny bit of insurance that saves a lot of heartache.
5. Why the Cream Only Needs to Boil
It's tempting to think the caramel is made in the saucepan. It isn't. The saucepan's job is simply to dissolve the sugar into the cream and bring everything to a full boil.
The real transformation happens in the oven. As the filling bubbles, water evaporates, the sugar becomes more concentrated and it begins to brown. Cream adds its own milk proteins and sugars to the mix, which brown too and bring that rich, toffee-like flavor.
If you cooked it too far on the stove, the filling would thicken before it went into the shell, sit unevenly and risk burning in the oven. Boil it, take it off the heat and let the oven do the rest.
6. Why the Almonds Rest in the Cream
Fifteen minutes doesn't sound like much, but it gives the sliced almonds time to soak up a little of the warm cream. The filling stays fluid, but it settles into a more even mixture.
That matters when it goes into the shell. Almonds that are coated in cream lie flat and stay surrounded by liquid. Dry almonds float up into little clusters and toast unevenly, leaving a rough, patchy surface instead of a smooth, glossy one.
7. Why Belle de Brillet Poire, and Why So Little
Belle de Brillet Poire is a French liqueur made from Williams pears and Cognac. It has a soft, ripe pear fragrance that sits beautifully alongside toasted almonds and caramel.
Two teaspoons may not sound like enough, but that's deliberate. Pear is a delicate flavor, and a little goes a long way. Add more and it starts to taste like a liqueur rather than a tart. Keep it gentle, and it simply makes everything taste more elegant.
Some of the alcohol cooks off during the long bake, though not necessarily all of it. If you'd rather leave it out, an extra touch of vanilla works well in its place.
8. Why You Judge by Color, Not the Clock
Ovens vary. Pans vary. Even the depth of the filling makes a difference. A timer can tell you roughly when to start looking, but only your eyes can tell you when the tart is ready.
Caramel browns slowly at first and then very quickly. In the last ten minutes it can go from golden to amber to burnt in a short space of time. Look for a rich golden surface with deeper amber around the edges, and remember it will darken a touch more as it cools.
Take it too pale and it will taste sweet but flat. Take it too far and it turns bitter. Right in the middle, it tastes of toffee, toasted nuts and butter.
9. Why Timing Matters When You Release the Tart
Straight from the oven, the caramel is still soft, and it's helping to hold up the pastry sides. Pull the ring away too soon and they can sag and crack. So loosen it gently, a little at a time, and only take it off once the filling has firmed up.
Wait too long, though, and you have the opposite problem. Fully set caramel sticks to metal like glue. Sliding the tart off its base while it's still slightly warm, 15 to 20 minutes after baking, is the sweet spot.
10. Why Flaky Salt and Crème Fraîche Finish It
This is a very sweet, very rich tart. A few flakes of sea salt don't make it salty. They round out the caramel and make the almonds taste more nutty, so the sweetness feels balanced rather than one-note.
Crème fraîche does the same job from the other side. It's cool, creamy and gently tangy, and that little bit of acidity cuts through the caramel and brings out the pear. Sweetened whipped cream would just add more sweetness. Crème fraîche gives you contrast.
Bringing Everything Together
A good caramelized almond tart should look like it came from a pastry shop. A crisp golden shell. A glossy amber surface. Almonds spread evenly from edge to edge.
Cut it with a serrated knife, put each slice on a plate with a spoonful of cool crème fraîche alongside, and finish with a flake or two of sea salt. The contrast of warm caramel flavors and cool, tangy cream is what makes it so special.
It's exactly the sort of dessert I love to make. A handful of simple ingredients, treated with a little care, turned into something truly elegant.
Key Ingredients
All-Purpose Flour: The base of the shortcrust. Weigh it if you can, as too much flour makes the pastry dry and crumbly.
Unsalted Butter: Cool but pliable, so it can be rubbed into the flour and pressed into the pan without turning greasy.
Heavy Cream: Brings richness and its own milk proteins and sugars, which brown in the oven and give the filling its toffee flavor.
Granulated Sugar: Dissolved into the cream, then concentrated and caramelized as the tart bakes.
Sliced Almonds: Thin slices sit flat, soak up a little cream and toast evenly. Blanched or unblanched both work.
Belle de Brillet Poire: A pear and Cognac liqueur that adds a gentle, elegant fragrance of ripe pear.
Flaky Sea Salt: Just a pinch, to balance the sweetness of the caramel.
Crème Fraîche: Cool, rich and gently tangy. The perfect contrast to a sweet caramel filling.
Common Mistakes to Avoid
Tough pastry: handle the dough gently and stop as soon as it comes together.
Shrinking pastry: press the dough evenly into the pan and freeze the lined shell before baking.
A pale shell: bake it until it's evenly golden. It won't brown much more once the filling goes in.
Unpatched cracks: keep a little raw dough back and seal any cracks before filling, or the caramel will leak.
Boiling over: use a large saucepan with plenty of room for the cream and sugar to foam up.
Uneven almonds: stir the filling before pouring and spread the almonds so they're surrounded by cream.
Pale or burnt caramel: judge by color, and watch the tart closely during the last 10 minutes.
Too much liqueur or extract: measure carefully. Both should support the almonds, not overpower them.
Removing the ring too soon: let the caramel set a little so the pastry sides don't collapse.
Waiting too long to lift it off the base: release it while it's still slightly warm, before the caramel glues it down.
Cutting it warm: let it cool completely and use a serrated knife with a gentle sawing motion.
What to Serve with Caramelized Almond Tart
A spoonful of cool crème fraîche and a few flakes of sea salt
Thin slices of ripe pear, to echo the liqueur
Lightly whipped, unsweetened cream if you can't find crème fraîche
A small glass of the chilled Belle de Brillet Poire for the grown-ups
Strong coffee or espresso
My Vanilla Crème Anglaise poured alongside, for something a little more indulgent
How to Store
Make ahead: Bake the tart up to a day ahead. Let it cool completely, uncovered, so no steam gets trapped against the pastry.
Room temperature: Once completely cool, keep it loosely covered in a cool, dry spot and enjoy it within a day or two. Humidity is the enemy here: it softens both the pastry and the caramel.
Fridge: If your kitchen is warm, refrigerate the tart loosely covered and let it sit at room temperature for 20 to 30 minutes before serving. The pastry may soften slightly. Keep the crème fraîche refrigerated until you serve it.
Freezer: I don't recommend freezing this tart. Condensation as it thaws makes the caramel sticky and the pastry soft.
Frequently Asked Questions
What is a caramelized almond tart?
A caramelized almond tart is a pastry dessert made with a buttery crust and an almond filling that turns golden and caramelized during baking. This version uses sliced almonds, cream, sugar and a small amount of pear liqueur.
Is caramelized almond tart the same as frangipane tart?
No. A frangipane tart contains a soft almond cream filling, usually made with ground almonds, butter, sugar and eggs. This caramelized almond tart uses sliced almonds in a cream and sugar mixture that becomes firm and crisp as it cools.
What is Belle de Brillet Poire?
Belle de Brillet Poire is a French pear liqueur made with Williams pears and Cognac. It contributes a delicate pear fragrance that complements caramel and toasted almonds.
Can I make caramelized almond tart without alcohol?
Yes. You can omit the Belle de Brillet Poire. The tart will still have a rich almond and caramel flavor, although it will lose the subtle pear fragrance that distinguishes this version.
Can I use almond extract instead of Belle de Brillet?
Almond extract does not reproduce the pear flavor of Belle de Brillet. However, you can omit the liqueur and use the optional two drops of almond extract if you prefer a more pronounced almond flavor.
Why do you bake the tart shell before adding the filling?
The pastry receives relatively little additional baking once the filling is added. Baking it until fully golden first helps ensure that the finished tart has a crisp crust rather than a soft or undercooked base.
Why is my almond tart filling runny?
The filling needs enough time in the oven to caramelize and then must cool completely before cutting. If the tart is sliced while still warm, the filling may not have reached its final texture.
Why is my almond tart too hard?
The caramel may have been baked too long or allowed to become too dark. Aim for a rich golden amber color rather than a very dark brown. The finished filling should be firm and crisp, but pleasant to eat.
How do I stop the caramel filling from leaking?
Inspect the fully baked pastry shell before adding the filling. If you find cracks, patch them with a little reserved pastry dough. Place the tart pan on a foil-lined baking sheet to catch any bubbling filling.
Why does my almond tart stick to the pan?
Caramel becomes increasingly firm as it cools. Allow the tart to set briefly, then carefully release it from the pan while it is still slightly warm. Waiting until it is completely cold can make removal difficult.
Can I make caramelized almond tart ahead of time?
Yes. The tart can be baked the day before serving. Allow it to cool completely and store it according to appropriate food safety guidance for cream-based baked desserts. Protect it from excess humidity to help preserve the crisp pastry.
What should I serve with caramelized almond tart?
Cool crème fraîche is my favorite accompaniment. Its gentle acidity balances the sweetness of the caramel without overwhelming the delicate pear fragrance.
Recommended Equipment
Make this recipe easier with the right tools: Sauce Pan, Silicone Spatula, Rimmed Baking Sheet, Oven Thermometer and Cooling Rack.
You Might Also Like
If you enjoyed this recipe, you might also love my Sticky Toffee Pudding, Salted Caramel Apple Crumble, Strawberry Galette and Crêpes Suzette.
For another buttery bake, try my Lemon Shortbread Cookies.
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