Pear Tart

Print Recipe

5 stars (1 rating)

Prep Time35

Cook Time35

Chill Time1

Total Time2 10

Course: Dessert, Snack

Cuisine: French

Keyword: almond pear tart, pear almond frangipane tart, pear almond tart, pear and frangipane tart, pear frangipane tart, pear tart, pear tart recipe, pear tarte, tart with pears

Servings: slices

Calories: 557kcal

Ingredients

For the Tart Crust*

1 ½ cups all-purpose flour
⅓ cup powdered sugar
¼ teaspoon kosher salt
½ cup unsalted butter cold
1 egg yolk large
2 teaspoons heavy cream
½ teaspoons vanilla extract

For the Filling**

⅔ cup granulated sugar
½ cup unsalted butter softened
¼ teaspoon kosher salt
2 eggs large
¼ teaspoon almond extract
1 ½ cups almond meal (aka: almond flour or finely ground almonds)**
2 ½ pears large and ripe (I used D'Anjou pears)
powdered sugar optional garnish

US Customary - Metric

Instructions

To Make the Tart Crust

Preheat the oven to 350 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough until it's an inch or two wider than your tart pan.
Press the dough gently into the pan(s), trimming away any excess.
Partially bake the crust until it's set around the edges and just barely beginning to turn golden (approx. 15 minutes).
Allow the partially baked crust to cool fully before filling.

To Make the Filling

Using an electric mixer on medium-high speed, cream the sugar, butter, and salt together until very pale and doubled in volume (approx. 5 to 7 minutes).
Whip in the first egg until fully incorporated.
Whip in the second egg and the extracts until well blended.
Fold in the almond meal and spread the mixture in an even layer in the bottom of the partially baked tart crust.
Peel, halve, core, and thinly slice the pears horizontally, keeping the shape of the pear intact as best as possible.
Place the sliced pears on the almond filling and bake the tart until the pears have softened and the filling is puffed and golden brown (approx. 45 to 55 minutes).
Garnish with a dusting of powdered sugar (optional).

Video

Notes

*For more info on the tart crust, click here: Perfect Tart Crust Recipe.

**For more info on the almond filling, click here: Frangipane.

***Other types of nut meals can also be used.

Nutrition