From what I hear autumn is a very popular season, the weather, the clothes, the colors, crisp air all contribute to a good mood, and the idea of getting ready for nesting season and the holidays, which, you do know, will be here before you can say pear almond graham cracker tart. Me? I officially welcomed spring today, as all of us south of the equator did, and though we were all in great spirits and ate a memorable barbecue outside over at a friend’s house, it was grey and oh so cold!, ending with a drizzle that has gone on for most part of the afternoon. So much for spring and picnics.
We had warmer days in the middle of winter.
.
So, it turned out to be the perfect weather for the fall foods sunday supper theme today, where our attention will turn to apples and pears, pumpkins and pies, root vegetables and the end of berry season. Our host is the wonderful Soni of Soni’s Foods, who is going through a rough moment, and we’re all keeping her family in your thoughts.
Ever since making the two versions of homemade graham crackers I’ve been using the dough as a base for tarts, among other sweet things. The fig and walnut pie was such a hit – especially with me – I used it again in a recipe I made for a independent spanish food magazine, a project three blogger friends from buenos aires started some months ago.
It was about time I shared it with you, and who knew it was going to stay in my already-made-but-want-to-wait-till-fall-to-post
list. Well, it’s not technically fall here, but I know most northeners reading this will enjoy it, the cinnamon crust holding a layer of almond cream – an ingredient I absolutely adore in fruit pies – and juicy pears, with some skin still on. If you like cooking them in spiced wine first, they are great for a holiday table.
list. Well, it’s not technically fall here, but I know most northeners reading this will enjoy it, the cinnamon crust holding a layer of almond cream – an ingredient I absolutely adore in fruit pies – and juicy pears, with some skin still on. If you like cooking them in spiced wine first, they are great for a holiday table.
.
It’s an almost last minute stunning dessert if you have the cookie dough and almond cream made ahead of time.
Apples work great here too, as do plums. If you’re feeling festive, use some pistachios instead of almonds in the cream, that would be just amazing, and you can invite me for a cup of coffee and a slice of tart.
.
Yield:
Print
Pin
Scale
Ingredients
- ½ recipe graham crackers dough
- 1 ½ cups almond cream
- 3 pears
- 2 Tbs sliced almonds
- Confectioners’ sugar (for serving)
Instructions
- Preheat the oven to 350º. Have ready aluminum foil and pie weights (I used raw lentils), and a 3×7-inch rectangular tart pan with removable bottom.
- Cut pears in half, core them, peel half of them, and cut each half into thirds.
- On a lightly floured surface, roll graham cracker dough to ¼ inch thickness. Line the pan, cover with aluminum foil and fill with weight.
- Bake for 15 minutes, carefully remove foil and continue baking 5 more minutes.
- Spread the almond cream in the bottom of the dough, with the aid of a spoon and careful not to tear the dough. Put the pear chunks on top in a row and pressing lightly down.
- Bake for 15 minutes, sprinkle with the almonds and return to the over for 10 more minutes, or until the pears have started to soften and release some juice, and the almonds cream is puffed.
- Let cool on wire rack, remove from pan onto a serving platter, and sprinkle with confectioners’ sugar before serving.
Looking for Fall ideas? We have 50+ recipes for you today!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
Amazing – as the hipsters in Santa Monica would say. Your graham cracker recipes are on my to-do list…The lemon cream may be next!
P.s. Gorgeous photography, too =)
What a beautiful tart, Paula! Those are wonderful flavors any time of the year. It's still very warm here so I am not "feeling" Fall, but your lovely tart would put me in the mood.
This tart looks so beautiful. I think I would like to try it with all- pears, apples and plums 🙂
Buenos días, Paula.
He de hacerte una confesión: estoy perezosa para leer en inglés. Mal de mi parte prque ahora veo que no solo me he perdido algunas recetas (¡con fotos!) impresionantes, sino también el cambio de look/fotografía.
Muy buena, MUY buena tu foto de perfil.
Esta tarta es una delicia. No sabía lo que decís acerca del otoño… quizá sea por mi naturaleza meditabunda y hasta retraída, entonces, que el otoño es desde siempre mi estación favorita.
Mi cariño.
Gracias Silvia, es un cambio reciente cuando vi plantillas divinas en el blog de Maira, adorabledesign.com.ar!
A gorgeous tart. I bet it is as delicious as it looks!
I love the graham cracker dough crust, Paula. I am not a huge fan or "regular" crust, so this is the perfect balance between a traditional pastry crust and a graham cracker crumb crust. I may have to try this for my pumpkin pie this year.
I can totally see this at my holiday table, Paula. I love the graham base…and it would definitely pair perfectly with a bit of spice. Just lovely!
And I love your new site design. It seems like it's been a while since I've dropped by (sorry about that…the craziness that is life), so I may be late in saying it – very nice!
Oh Heather, you shouldn't apologize! Glad you like it.
This is simply a work of art. Gorgeous!
Paula, this is absolutely gorgeous. The crust is amazing… who doesn't love graham crackers and then that pear and almond and yes, yes, yes.
Your photos are stunning!
This tart is beautiful and looks like it came from the best fancy bakery! You are a very talented baker, Paula. I wish it was spring here today, though it, like fall, can be a very strange season, cold one day, warm the next.
This is so pretty, and it sounds like it tastes even better!
THis one is a definite keeper
What a magnificent pear tart! I can imagine the incredible fragrance of graham crackers, pears and almond cream!
Just lovely Paula!
Paula!
This Pear Almond Graham Cracker Tart is gorgeous!!! and I love the new blog design and your photo! 🙂 I'm so glad you saved this one and shared it with us today! Love how you left the pears somewhat big and kind of chunky. . looks so lovely and I'm sure it's heaven with the almond cream!! LOVE!
Thanks my friend!
Great tart! So pretty. We have a lot of great looking pears in the store at the moment, so this recipe would be perfect for them. Lovely pictures, too. Good stuff – thanks.
I love pears and frangipane together – has been a favorite of mine since I was a kid! Love the graham cracker crust on this, too. I bet it tastes fine! Even though today is the first day of autumn, we are still waiting for temperatures to cool a bit. However, the pears in the market are amazing now. ~ David
I love pears and anything with graham crackers. This looks like a winner!
Oh my goodness, what a gorgeous tart! This is one that I will be making very soon.
Your tart looks beautiful! Looks like something you would get at a gourmet bakery!
Paula, what a beautiful delicious looking tart! It is stunning!!!
Happy second day of spring to you my friend 🙂 ~ Bea