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Pear and Almond Tart Recipe

French · Dessert · 75 min total

A classic French tart featuring sweet pears and a rich almond cream filling, perfect for a sophisticated dessert.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 ripe but firm pears, peeled, cored, and thinly sliced
• 2 tablespoons apricot jam, warmed
• 1 tablespoon sliced almonds for garnish

Instructions

1. Make the pastry: In a food processor, pulse flour, 1/4 cup sugar, and salt. Add cold butter and pulse until mixture resembles coarse meal. Add egg yolk and ice water; pulse until dough just comes together. Press into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess, and prick bottom with fork. Line with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes. Cool.
3. Make the almond cream: In a bowl, beat softened butter and 1/2 cup sugar until light and fluffy. Add almond flour, eggs, vanilla, and almond extract; mix until smooth.
4. Spread almond cream evenly over cooled crust. Arrange pear slices in concentric circles over the cream.
5. Bake tart for 35-40 minutes until almond cream is golden and puffed. Cool on rack.
6. Brush warm apricot jam over pears for shine. Sprinkle with sliced almonds. Serve at room temperature.

Tips

• Use Bosc or Anjou pears for best texture.
• Tart can be stored in the refrigerator for up to 2 days.
• Serve with whipped cream or vanilla ice cream.

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