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Perfect Brown Butter Pear Tart Recipe with Almond Cream and Thyme

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A nutty, fragrant brown butter crust tart filled with silky almond cream and topped with tender pears and fresh thyme, perfect for seasonal gatherings and easy to make.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 6 tablespoons (85g) unsalted butter, browned and cooled
  • 1 tablespoon granulated sugar
  • 2 to 3 tablespoons cold water
  • 1/4 teaspoon salt
  • 4 tablespoons (55g) unsalted butter, browned and cooled (for almond cream)
  • 1/2 cup (50g) almond flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh thyme leaves, finely chopped
  • Pinch of salt (for almond cream)
  • 3 medium ripe pears (Bosc or Anjou), peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon honey (optional, for glazing)
  • Fresh thyme sprigs for garnish

Instructions

  1. Brown the butter for crust: Place 6 tablespoons (85g) unsalted butter in a medium skillet over medium heat. Stir constantly until it foams and turns a deep golden brown with nutty aroma (about 4-5 minutes). Immediately transfer to a heatproof bowl to cool.
  2. Make the crust dough: In a large bowl, mix 1 1/4 cups (155g) all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add cooled brown butter and stir until crumbs form. Add 2 tablespoons cold water, stirring gently. Add more water, 1 teaspoon at a time, just until dough comes together. Avoid overmixing.
  3. Chill the dough: Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes to firm up.
  4. Prepare almond cream filling: Brown 4 tablespoons (55g) unsalted butter the same way as crust butter. In a bowl, combine 1/2 cup (50g) almond flour, 1/3 cup (65g) sugar, 2 tablespoons (15g) all-purpose flour, pinch of salt, and 1 teaspoon chopped fresh thyme. Whisk in the cooled brown butter, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
  5. Preheat oven to 350°F (175°C) and position rack in middle.
  6. Roll out the crust: On a lightly floured surface, roll dough into a 12-inch (30cm) circle. Carefully transfer to a 9-inch tart pan, pressing gently into edges. Trim excess dough and prick bottom with a fork to avoid bubbling.
  7. Blind bake crust: Line tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake 5 minutes more until crust is set and just starting to brown.
  8. Assemble tart: Spread almond cream evenly in crust. Toss pear slices with 1 tablespoon lemon juice to prevent browning. Arrange pears in concentric circles over almond cream, slightly overlapping.
  9. Bake tart: Bake for 35-40 minutes, until almond cream is set and pears are tender with edges caramelized. The filling should be slightly puffed but not jiggly.
  10. Finish and cool: Optional: brush pears with honey while still warm for shine and sweetness. Garnish with fresh thyme sprigs. Let tart cool completely in pan on a wire rack before removing the rim.

Notes

Watch the butter carefully when browning to avoid burning. Chill the dough to keep the crust tender and flaky. If pears brown unevenly during baking, tent tart with foil halfway through. Almond cream may puff during baking but will settle as it cools. Fresh thyme is preferred over dried for best flavor. For gluten-free option, use gluten-free flour blend. For dairy-free, substitute browned butter with browned coconut oil and almond yogurt for filling.

Nutrition

Keywords: brown butter, pear tart, almond cream, thyme, fall dessert, easy tart recipe, seasonal dessert, nutty crust

Find it online: https://tomyumy.com/perfect-brown-butter-pear-tart-recipe-with-almond-cream-and-thyme-easy-step-by-step-guide/