As the air turns crisp and the leaves begin to fall, there’s nothing more inviting than a dessert that captures the warmth and coziness of autumn. This Chai-Spiced Pear and Almond Tart with Maple Mascarpone Cream is a sophisticated way to celebrate the season. Elegant enough for a dinner party yet comforting enough for a casual gathering, it’s the perfect centerpiece for your fall dessert table.
Why You’ll Love This Tart
Seasonal Fruit: Pears are at their peak in fall, adding natural sweetness.
Elegant Flavors: Chai spices bring warmth and depth, while almond cream (frangipane) creates a refined French touch.
Beautiful Presentation: The spiraled pear slices look impressive without requiring advanced baking skills.
Luxurious Finish: A dollop of maple mascarpone cream takes each slice to the next level.
Ingredients
Tart Crust
1 ¼ cups all-purpose flour
2 Tbsp sugar
½ tsp salt
½ cup unsalted butter, cold and cubed
1 egg yolk
2–3 Tbsp ice water
Almond (Frangipane) Filling
½ cup unsalted butter, softened
½ cup sugar
1 cup almond flour (or finely ground almonds)
2 large eggs
1 tsp vanilla extract
1 Tbsp all-purpose flour
Chai-Spiced Pears
3 ripe but firm pears (Bosc or Anjou), peeled, cored, thinly sliced
1 Tbsp unsalted butter
2 Tbsp brown sugar
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ground ginger
Pinch of cloves and nutmeg
1 tsp lemon juice
Maple Mascarpone Cream
1 cup mascarpone cheese
2 Tbsp pure maple syrup
½ tsp vanilla extract
Instructions
Step 1: Make the Tart Crust
1. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
2. Add egg yolk and 2 Tbsp ice water, pulsing until dough comes together. Add extra water if needed.
3. Form into a disc, wrap, and chill for at least 30 minutes.
4. Roll dough on a floured surface and fit into a 9-inch tart pan. Prick bottom with a fork, line with parchment, and fill with pie weights.
5. Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes. Cool slightly.
Step 2: Almond Cream Filling
1. Beat butter and sugar until light and fluffy.
2. Add eggs one at a time, mixing well.
3. Stir in almond flour, vanilla, and flour.
4. Spread into the cooled tart shell.
Step 3: Prepare the Pears
1. In a skillet, melt butter. Add pears, sugar, spices, and lemon juice.
2. Cook 5 minutes until pears soften slightly and become glossy. Let cool.
Step 4: Assemble and Bake
1. Arrange pears in a spiral pattern over almond cream.
2. Bake at 350°F (175°C) for 30–35 minutes, until golden and puffed.
3. Cool to room temperature.
Step 5: Maple Mascarpone Cream
1. Stir mascarpone, maple syrup, and vanilla until smooth.
2. Serve a dollop with each slice.
Serving & Presentation Tips
Dust the tart with powdered sugar before serving.
Garnish with a sprig of thyme or edible flowers for a refined touch.
Pair with hot chai tea, mulled cider, or even a glass of dessert wine.
Final Thoughts
This Chai-Spiced Pear and Almond Tart strikes the balance between cozy and elegant—a dessert that feels special without being fussy. Whether you’re hosting a fall dinner party or simply want a seasonal bake to enjoy on a chilly afternoon, this tart will quickly become a new favorite.
Bakes, Makes, and Saves 