Almond Pear Tart
Servings
8
servingsCooking time
45
minutesPrep time homemade tart crust
40
minutesPrep time store-bought crust
20
minutesWhen I made this tart for my friends one night, they were convinced it came from a bakery. It’s a pear and almond tart that’s not too sweet, with a bold almond flavor and easy to make. You can make your own pie crust or use a store-bought one to keep things even simpler.
Ingredients
- Pie crust (or replace with store-bought)
1 ¼ cups all-purpose flour
2 tbsp powdered sugar
¼ tsp salt
½ cup cold butter, cubed
1 egg yolk, beaten
3–4 tbsp cold water
- Filling
½ cup unsalted butter, at room temperature
½ cup white sugar
2 eggs, at room temperature
2 tsp almond extract
1 tsp vanilla extract
¼ tsp salt
1 cup almond flour
2 ½ ripe pears, sliced
¼ cup sliced blanched almonds
1 tbsp cold butter, cubed (optional)
Powdered sugar, for garnish
Instructions
- If using a store-bought crust (rolled or already in a pan), skip straight to Step 7 and add the filling directly without pre-baking. For a homemade crust, follow Steps 2 to 6.
- In a food processor, combine 1 ¼ cups flour, 2 tbsp powdered sugar, and ¼ tsp salt. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the beaten egg yolk, then gradually add 3 to 4 tbsp cold water, starting with 2 tbsp.
- Shape the dough into a disk about 5 inches in diameter and 1 inch thick. Wrap in plastic wrap and refrigerate for 1 hour (or up to 2 days). Remove the dough 15 minutes before using.
- On a floured surface, roll out the dough and place it in a 9-inch tart pan. Trim the excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights (dried beans or rice). Freeze for 10 minutes.
- Bake at 350°F for 10 minutes, then let cool slightly.
- Prepare the filling: Using an electric mixer, cream ½ cup unsalted butter (room temperature) with ½ cup white sugar for 2–3 minutes, until light and fluffy. Add the 2 eggs, one at a time, mixing well after each addition. Mix in 2 tsp almond extract, 1 tsp vanilla extract, and ¼ tsp salt. Mix again, then fold in 1 cup almond flour until smooth.
- Spread the filling evenly into the tart shell.
- Arrange the pear slices on top of the filling, keeping the natural pear shape if desired.
- Sprinkle with sliced almonds and dot with cubes of cold butter (optional).
- Bake at 350°F for about 45 minutes, until golden brown.
- Let the tart cool, remove from the pan, and dust with powdered sugar before serving.
