This gorgeous dessert will W.O.W. your holiday invitees whether for dinner or a cocktail party! Take a selfie of yourself with your tart made from this recipe and tag us on facebook or Instagram (or email us) and get a free smoothie! Our monthly recipe (AKA Lovin’ from Papa’s Oven), is an original creation by our Chef Papa, and will be served in our deli cases from the 1st – 7th of each month daily while supplies last if you would like to try it!

Prep time 3-4 hours (Includes 1 hour for sucree dough to cool)

Serves up to 12



Cinnamon Pate Sucree

  • 1 ¼ cups all-purpose flour
  • 4 ½ teaspoon organic cane sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 stick cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 2 tablespoons ice water


Raw Almond Frangipane

  • 1 cup blanched almond butter
  • ½ cup organic cane sugar
  • 9 tablespoons unsalted butter, softened
  • 5 large egg yolks
  • 1 teaspoon Vanilla
  • ¼ teaspoon Salt


Cider Caramel Poached Pears

  • 2-3 ripe pears (peeled and stem left on)
  • 2 cup apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 cup orange juice
  • 1 cup water
  • ½ cup lemon juice
  • 1 cup organic cane sugar
  • Pinch of salt



Cinnamon Pate Sucree

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds). Turn out onto a work surface, and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days).

Raw Almond Frangipane

Almond butter is whipped until fluffy in stand-up mixer. Once fluffy, start to slowly incorporate the following ingredients to the mixer one at a time, sugar, butter, and lastly eggs. Finish with salt and vanilla.

Cider Caramel Poached Pears

Microwave apple cider vinegar for 1 minute. Set aside. In a pan on low to medium heat, start to caramelize cane sugar. Deglaze sugar with warm apple cider vinegar, then lemon and orange juice and zest. Simmer for 3 minutes. Now add Cinnamon Sticks and cloves. Infuse these for 15 minutes on low heat. Add whole pears and poach for 15 minutes on low heat.

Building of the tart

Preheat oven to 350. In a greased 9in pie pan. Press Cinnamon Pate Sucree until evenly distributed and ¼ inch thick. Toast in oven for 10 – 15 Minutes. Set aside to cool. Once cool add Raw Almond Frangipane on top of the sucree and leave ¼ inch of space until the rim of the tart open for the pears. Carefully, slice Cider Caramel Poached Pears into ¼ inch slices. Starting on the outer rim of the tart. closely layer each slice of pear. Working to make a spiral design until you reach the middle and the tart is nicely covered. Place tart in 350-degree preheated oven for 15 – 20 minutes or until golden brown and pears are caramelized. Let cool and serve.

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