Print

Pear and Almond Tart

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic pear and almond tart featuring a crisp buttery pastry filled with rich almond cream and topped with tender baked pears. Finished with a light honey glaze, this elegant dessert balances nutty, fruity, and buttery flavors.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 6–8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 prepared pâte brisée tart dough or store-bought pie crust
  • 1 (9-inch) tart pan
  • 1 cup (113 g) almond flour
  • 6 tablespoons (85 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons (16 g) all-purpose flour
  • 1 large egg
  • 1 tablespoon brandy
  • 1 1/2 teaspoons almond extract
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 medium pears, peeled, cored, and quartered (about 330 g)
  • 1 tablespoon honey for brushing (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and place the oven rack in the middle position.
  2. Spread the almond flour on a parchment-lined baking sheet and toast for about 10 minutes, stirring occasionally, until lightly golden and fragrant. Let it cool for about 20 minutes.
  3. In a mixing bowl beat the softened butter and granulated sugar together until smooth and creamy, about 3 minutes.
  4. Add the cooled almond flour, all-purpose flour, egg, brandy, almond extract, vanilla extract, and salt. Mix until smooth and thick.
  5. Spoon the almond filling into the blind-baked tart shell and spread evenly.
  6. Slice each pear quarter lengthwise into thin slices about 1/8-inch thick while keeping the top end intact.
  7. Arrange the pear slices on top of the filling and gently fan them out.
  8. Bake for 40 to 45 minutes until the filling is set and lightly golden.
  9. Remove the tart from the oven and brush the pears lightly with honey if desired.
  10. Allow the tart to cool completely before slicing and serving.

Notes

  • Use firm ripe pears such as Bosc or Anjou so they hold their shape during baking.
  • Blind-baking the crust helps prevent it from becoming soggy.
  • Toasting the almond flour enhances the nutty flavor of the filling.
  • The tart can be made a day ahead and stored covered at room temperature.
  • Add chopped dark chocolate or fresh berries for flavor variations.

Nutrition

Find it online: https://savorymomskitchen.com/pear-and-almond-tart/