This pear and almond tart is a classic dessert that blends buttery pastry with a rich almond filling and tender baked pears. The crisp tart shell holds a smooth almond cream that becomes lightly golden in the oven, while sliced pears soften beautifully on top. Elegant yet simple, this dessert is perfect for holidays, dinner parties, or a cozy treat with coffee.

Why You’ll Love This Recipe

• The combination of buttery crust, nutty almond filling, and sweet pears creates a perfectly balanced dessert.
• It looks elegant and impressive but is surprisingly simple to make.
• Toasting the almond flour enhances the deep, nutty flavor of the filling.
• The tart shell stays crisp thanks to blind-baking before adding the filling.
• The pears soften during baking and add natural sweetness and a delicate texture.
• It can be made ahead of time and still tastes wonderful the next day.
• A light honey glaze adds shine and extra sweetness without overwhelming the flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tart crust

1 prepared pâte brisée tart dough or store-bought pie crust
1 9-inch tart pan

For the almond filling

113 g almond flour (1 cup)
85 g unsalted butter, softened (6 tablespoons)
100 g granulated sugar (1/2 cup)
16 g all-purpose flour (2 tablespoons)
1 large egg
1 tablespoon brandy
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

For the topping

2 medium pears, peeled, cored, and quartered (about 330 g)
1 tablespoon honey for brushing (optional)

Directions

1. Preheat the oven to 175°C (350°F) and place the oven rack in the middle position.
2. Spread the almond flour in an even layer on a parchment-lined baking sheet. Toast it in the oven for about 10 minutes, stirring every few minutes, until lightly golden and fragrant. Remove from the oven and allow it to cool for about 20 minutes.
3. In a mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed until smooth and creamy, about 3 minutes.
4. Add the toasted almond flour, all-purpose flour, egg, brandy, almond extract, vanilla extract, and salt. Mix until the filling becomes thick, smooth, and fully combined.
5. Spoon the almond filling into the blind-baked tart shell. Use a spatula to spread it evenly across the bottom.
6. Slice each pear quarter lengthwise into thin slices about 1/8-inch thick, stopping slightly before the stem end so the slices stay connected.
7. Carefully place the sliced pears on top of the almond filling. Gently fan them out so they spread evenly across the tart.
8. Bake the tart for 40 to 45 minutes, or until the filling is lightly golden and set.
9. Remove the tart from the oven and brush the pears lightly with honey if desired. Allow the tart to cool completely in the pan before slicing.

Servings and timing

Servings: 6 to 8 slices

Prep time: 25 minutes
Cook time: 55 minutes
Cooling time: 1 hour 20 minutes
Total time: 2 hours 40 minutes

Variations

Pear and Chocolate Tart
Add 80 g chopped dark chocolate to the almond filling before baking for a richer dessert.

Apple Almond Tart
Replace the pears with thinly sliced apples for a slightly tart and comforting variation.

Spiced Almond Tart
Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the almond filling for a warm spiced flavor.

Almond and Berry Tart
Scatter fresh raspberries or blueberries between the pear slices for extra brightness.

Orange Almond Tart
Add 1 teaspoon orange zest to the filling to give the tart a refreshing citrus aroma.

Storage/Reheating

Room temperature
Store the tart in an airtight container at room temperature for up to 3 days.

Refrigerator
You can refrigerate the tart for up to 4 days if preferred. Bring it to room temperature before serving for the best flavor.

Freezer
Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months.

Reheating
Warm slices in a 150°C (300°F) oven for about 8 to 10 minutes to restore the crisp texture.

FAQs

Can I use canned pears instead of fresh pears?

Yes, but drain them very well and pat them dry to avoid excess moisture in the tart.

What type of pears work best for this tart?

Firm but ripe pears such as Bosc or Anjou work well because they hold their shape during baking.

Do I have to toast the almond flour?

Toasting enhances the nutty flavor, but the tart will still work if you skip this step.

What is almond cream?

Almond cream is a mixture of butter, sugar, eggs, almond flour, and flavorings that becomes rich and slightly cake-like when baked.

Why should I blind-bake the tart crust?

Blind-baking helps keep the crust crisp and prevents it from becoming soggy once the filling is added.

Can I make this tart ahead of time?

Yes, it can be made a day in advance and stored covered at room temperature.

Can I omit the brandy?

Yes, you can leave it out without affecting the structure of the filling.

How do I know when the tart is done baking?

The filling should look lightly golden and feel firm when gently touched.

Can I use a different crust?

Yes, pâte sucrée or pâte sablée are also excellent choices for this tart.

Can I serve this tart warm?

Yes, it is delicious both warm and at room temperature.

Conclusion

Pear and almond tart is a refined yet approachable dessert that combines simple ingredients into something truly special. The buttery crust, fragrant almond filling, and tender baked pears create a dessert that feels both comforting and elegant. Whether served at a holiday gathering or enjoyed with afternoon tea, this tart is sure to impress while remaining easy enough to prepare anytime.

Print