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Prep time
10 minutes
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Cook time
20 minutes
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Serves
12 slices
Author Notes
A traditional French financier is a small, rectangular almond cake that originally got its name from its resemblance to a bar of gold, and because it was often served in Parisian cafes in the French capital’s financial district. This version is baked in a tart pan and topped with sliced pears and almonds but retains all the characteristics of a classic financier. It’s primarily made with almond flour, egg whites, sugar, and a small amount of regular flour. Since it requires very little mixing, it takes almost no active cooking time. The flavors are reminiscent of marzipan, and the texture is tender, light, and buttery—the perfect cake to serve in the afternoon with coffee or tea. —Nea Arentzen
Ingredients
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1/2 to 1
pear (Bartlett is what I used)
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5
egg whites
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1 cup
(198 grams) granulated sugar
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1 teaspoon
vanilla extract
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1 cup
(110 grams) almond flour
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1/2 cup
(60 grams) all-purpose flour
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3/4 teaspoon
Diamond Crystal kosher salt
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10 tablespoons
(141 grams) unsalted butter, melted and cooled slightly
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2 to 3 tablespoons
sliced almonds
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Powdered sugar for dusting
Directions
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Preheat the oven to 375ºF with a rack in the center position.
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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.
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In a large bowl, use a whisk or wooden spoon to mix together the egg whites, sugar, and vanilla until combined.
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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.
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Use any remaining melted butter in the saucepan (or bowl) and brush it onto a 9-inch tart pan (alternatively, use a pie pan).
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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, 18 to 20 minutes. (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.)
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