Pear Financier Torte by Nea Arentzen - Recipe Print View

Preheat the oven to 375ºF with a rack in the center position. Thinly slice the pear so you have at least 6 bunches of 4 slices. Gently fan out each bunch and set aside until ready to assemble the torte. In a large bowl, use a whisk or wooden spoon to mix together the egg whites, sugar, and vanilla until combined. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt until no clumps remain. Stir the dry ingredients into the egg and sugar mixture, then stir in the melted butter. Use any remaining melted butter in the saucepan (or bowl) and brush it onto a 9-inch tart pan (alternatively, use a pie pan). Transfer the batter to the prepared pan, then assemble the 6 sets of pear slices over top, starting with one in the middle. Sprinkle sliced almonds evenly around the edges. Bake until deep golden brown and set, 30 to 35 minutes. (I added additional time but depending on your oven, you may need to account for a few more minutes. Additionally, if you’re worried your tart pan might leak, place it on a rimmed baking sheet. You might have to release it with a spatula or knife, but it’ll catch any drippings and will make it easier to transfer in and out of the oven.)