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Close up of rectangular pear tart on a white surface with metal pan in the background.

Pear Almond Tart

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5 from 9 reviews

Prepare to be captivated by this delectable pear frangipane tart. A layer of almond cream cushions slices of pears in a sweet shortcrust pastry. The different components can be made in advance, so if you have them ready, the tart is out of the oven in 30 minutes! Use a round, square, or rectangular pie pan as I did.

If you already have a baked crust and frangipane, the total time is about 40 minutes.
  • Total Time: 2 hours 5 minutes
  • Yield: 6 -8 servings

Ingredients

Instructions

  1. Preheat the oven to 350ºF/180°C.
  2. Have ready a pre-baked sweet crust according to the recipe (link above). I use a rectangular tart pan with a removable bottom, but it can also be made in an 8-inch round or square pie pan with removable bottom.
  3. Cut pears in half, core them, peel them if you want, and cut each half into slices.
  4. Spread the almond cream in the bottom of the dough with a spoon or offset spatula, careful not to tear the dough. 
  5. Put the pear slices on top in a row or however you want to. 
  6. Bake for 20 minutes, or until the pears start to soften and release some juice, the almond cream is puffed and the crust is golden.
  7. If sprinkling with sliced almonds, do so mid-baking. Otherwise, they might burn before the tart is done.
  8. Let cool on a wire rack, remove from the pan onto a serving platter, and sprinkle with confectioners’ sugar before serving.

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Pears: this recipe works great with Bartlett pears or any other variety you like. You can use canned ones; consider that they will be much softer after baking. I leave the skin on and love how it colors during baking (image above). You can also cut the pears into thicker wedges. They will be crunchier because they will not bake as much when the tart is done.
  • Frangipane: use a nice layer, but don't overdo it, as it's a very sweet mixture. The ratio of almond cream and pears is important. For a stronger flavor, use some pure almond extract. 
  • Keeping: it can be kept at room temperature, wrapped in plastic, for a few days or in the fridge for several days, but the pears will lose their shine and dry out a bit. You can brush a very thin layer of apricot jam on top before serving. But I don't suggest freezing it after baking.
  • Freezing: you can freeze the frangipane and the sweet tart dough (already in the pan before pre-baking it).
  • Serving: this tart is amazing served warm with ice cream on top. A dusting of powdered sugar is pretty when you serve it right after it's made.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Pie dough making: 90 minutes
  • Cook Time: 20 minutes
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: French