Though French in origin, this classic pear almond tart knows no bounds in terms of its appeal. While we appreciate the taste and that’s what prompts us to make it again and again, we also swoon to the sleek elongated lines of the tart. [Editor’s Note: The only trick to recreating them at home is not everyone has a 13-inch rectangular tart pan like the one shown in the photo above. Thankfully this recipe also works quite admirably in a good old 9-inch round tart pan.] Sometimes the pears are simply halved, but it looks more attractive if they are sliced.–Laura Washburn
Pear Almond Tart FAQs
Select firm, ripe pears that will stand up to baking. Bosc or Anjou would work well here.
This classic French dessert requires no more than a dollop of vanilla ice cream or a drizzle of heavy cream.
☞ Like tart recipes? Try these:
Pear Almond Tart
Equipment
- 13-by-4-inch (33-by-10-cm) rectangular tart pan with a removable bottom or 9-inch round tart pan with a removable bottom
Ingredients
For the pastry dough
- 1 1/2 cups all-purpose flour, plus more for the pan and the work surface
- 2 teaspoons granulated sugar
- 7 tablespoons unsalted butter, chilled and cubed, plus more for the pan
- 1/2 teaspoon salt
- 4 to 6 tablespoons cold water
For the pear and almond filling
- 7 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup (3 1/2 oz) ground almonds or almond meal
- 2 tablespoons all-purpose flour
- Seeds from 1/2 vanilla bean pod or 1 teaspoon vanilla extract
- 1 to 2 ripe pears, peeled, cored, and thickly sliced into wedges
- Vanilla ice cream, homemade or store-bought, to serve
Instructions
Make the pastry dough
- Place the flour, sugar, butter, and salt in a food processor and pulse until the mixture is just combined (somewhere between 5 and 10 pulses). Add 4 tablespoons water and pulse just until the dough holds together. If necessary, add more water, 1 tablespoon at a time, and pulse just until the dough begins to clump when squeezed with your fingers.
- Wrap the dough in waxed paper and refrigerate for 30 to 60 minutes.
- Let the dough rest at room temperature for about 10 minutes. Butter and lightly flour an 13-by-4-inch (33-by-10-cm) tart pan with a removable bottom or an 9-inch (23-cm) round tart pan with a removable bottom.
- Roll out the pastry dough on a floured work surface to a circle slightly larger than the tart pan. Transfer the dough to the pan, allowing the excess to hang over the edges of the pan. Gently press the dough into the pan. Roll a rolling pin over the top, using the edge of the pan as a cutting surface, and let the excess pastry fall away. Refrigerate for at least 30 minutes.
- Preheat the oven to 400ºF (200ºC).
- Prick the pastry all over with the tines of a fork, line it with parchment paper, and fill with baking weights. Bake for 15 minutes, then remove the parchment and weights and bake for 10 to 15 minutes more, until uniformly golden with no shiny spots remaining. Let cool to room temperature before filling.
Make the pear and almond filling
- Decrease the oven temperature to 375°F (190°C).
- In a bowl, combine the butter and sugar and beat with a handheld or stand mixer until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the almonds, flour, and vanilla seeds or extract and mix just until combined.
- Spoon the filling into the partially baked pastry shell and smooth the surface.
- Arrange the pear slices on top of the almond mixture. Bake for 25 to 35 minutes, until puffed, golden, and almost dry to the touch. Let cool slightly before slicing. Serve warm with vanilla ice cream.
Notes
- Use caution when adding extra water–If too much water is added to the crust, it can become very hard when baked. If you need to add extra water after the initial 4 tablespoons, pinch the dough with your fingers after each additional tablespoon to see if it holds together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
If you’re looking for a not too sweet but thoroughly rich dessert, this pear almond tart recipe is a perfect choice. The subtle flavors of the almond and pear are perfect complements to one another and provide a sophisticated stage for vanilla ice cream.
I believe most any pear variety would work well with this recipe—I used Forelle pears—so long as you start with a fairly firm ripe pear so it doesn’t disintegrate in the oven. Also, I think you could easily substitute your favorite pastry dough for the base—maybe even a shortbread if you want to up the sweetness a bit. I would’ve made the pastry a tad sweeter given that the filling is really subtle in flavor.
I used closer to 6 tablespoons water for the pastry dough. To cut down on prep time, I used Trader Joe’s ground almond meal.
Pears and almonds are a fabulous combination, and this pear almond tart blends the two ingredients well. The crust is lightly sweet and not too thick, and the tart filling has enough almond flavor yet doesn’t overpower the pears.
I used ripe Bartlett pears and the tenderness of the pear worked well with this tart. I cut the pears in both thick and thin slices. I preferred the thinner slices that were placed together more closely than the thicker slices.
It was also somewhat easier to arrange the pears into a pretty pattern with the thinner slices. The pears don’t really take on much color and a less ripe pear may still be a little raw in the middle if it’s sliced on the thicker side.
I had some extra filling left over and made a small crustless pear tart; it was also delicious and perfect for when I wanted something a little less sweet. When I initially tried the tart, I thought it needed a little more almond flavor, but after trying the tart when it’d cooled to room temperature I thought it was fine as-is.
In the pastry crust, I used 1/2 teaspoon kosher salt and found that to be sufficient. I ended up using closer to 5 tablespoons water to get the pastry dough to stick together more easily.
The first thing I did after baking this tart, other than falling in love, was to place this recipe in a protective plastic sleeve, and put it in FRONT of the existing recipe. Bravo!
My husband’s words were, “This is exquisite.”
First, let me applaud the crust. Thrown in a food processor, whirled a few times, and tossed into the refrigerator. What could be easier? It’s wonderfully flaky, and yet has just enough crunch to hold together, unlike many tarts that quickly become soggy with their crepe paper-like crust.
I just happen to have a rectangular tart pan that I’ve had for a number of months, which I purchased specifically for this very recipe. I finally got around to using it, and am so pleased.
Once the pears on our tree began to ripen, it was time to pull it all together. Such an attractive, delicious tart! I would not hesitate to serve this tart anywhere, to anyone.
There was about 1/4 cup filling which I held back from the pan, as I was afraid it would overflow once the pears were pressed into place.
Thank you. As always, superb and worthy of a repeat performance.
What a lovely comment to find waiting, Karen. Thank you, thank you, thank you for taking the time to let us know. We’re geeked beyond words that you find this tart to be as exquisite as we feel it is, and that you’d invest in a piece of equipment for one of recipes. Can’t wait to hear which recipe from the site you set your sights on next…
What a wonderful blog. I’m a huge fan of “Cooking With Mr. C.” I have now added you to my favorites. Dennis 🙂
Thanks so much for adding us to your favorites, Dennis. Now you can cook with “Mr. D” (David)!
This almond cake brought to mind a cake which I have made and which has Scandinavian origins. It was brought to a church basement potluck and the recipe was left without any identification of who brought it, so it was named Fairy Godmother Cake.
Fairy Godmother Cake
A halfround loaf pan, 5 cups, also called a Rehruckenform, 30cm pan.
3/4 cup sugar
1/2 cup sweet butter, room temperature
8 ounces almond paste
3 eggs
1 tablespoon Grand Marnier
1/2 teaspoon almond extract
1/2 c cup flour
1/4 teaspoon baking powder
Cream butter and almond paste together, and blend in sugar until evenly mixed. Mix in eggs, one at a time. Blend in Grand Marnier and almond extract. In another bowl, sift flour and baking powder together, then fold dry ingredients into the wet batter. Pour cake batter into a 9-inch greased and floured cake pan. Bake about 35-40 minutes at 350 degrees (cake should be firm on top). Let it cool in the pan for 10 minutes, then turn cake out of the pan and on to a cake rack to finish cooling. The cake may be dusted with powdered sugar, or served plain with a raspberry sauce underneath. To make raspberry sauce, combine 1 quart fresh berries or 12 ounces frozen berries and 3 tablespoons of Grand Marnier. Puree in a food processor, then strain to remove seeds. Sweeten with sugar if necessary. This cake serves 8 or 9 (it’s very rich).
Stu, what a lovely story! This must be some cake in order to earn the title Fairy Godmother Cake. Can’t wait to hear from anyone who makes it. As always, many thanks for taking the time to share. Love this.
Dear Stu Borken, what a very nice recipe! As I am very fond of almonds (but pastry-shy to put it mildly!) your recipe, fairy godmother or no fairy godmother included, was fine for me. I also had a look at your site which is full of very nice recipes.
So glad that you found it, Fernando.
This looks yummy, Stu. Is 1/2 cup flour correct? Seems like too little for a 9 inch pan. Thanks