Pear Almond Tart Recipe

A freshly baked pear and almond tart in a tart pan.

5 from 1 vote

Golden pears rest in a rich almond filling inside a buttery tart crust. Pear Almond Tart is a delicious way to enjoy seasonal pears and homemade baking in a simple dessert.

Prep Time30

Cook Time1 30

Total Time2

Course: Dessert, Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 530kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

For the Pastry Dough

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
9 tablespoons (1 stick + 1 Tbsp) unsalted butter frozen and cut into small pieces
1/2 tsp vanilla extract
1 egg yolk
1 tsp ice water

For the Pears

4 cups apple juice
2 Tbsp fresh orange juice
3 pears (firm but ripe) peeled

For the Filling

3/4 cup blanched slivered almonds
1 Tbsp cake flour*
1/2 tsp ground cinnamon
pinch of cardamom
1/2 cup sugar
6 Tbsp unsalted butter room temperature
1 large egg
1/4 teaspoon almond extract
1/2 tsp vanilla bean paste or extract

Instructions

To prepare the dough, in a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the egg yolk, vanilla, and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-sized clumps form. Knead the dough into a ball, then pat it flat and wrap with plastic wrap. Refrigerate for 30 minutes.
After the dough has chilled, roll it out into a circle approximately ⅛ inch thick. Place it into a tart pan with a removable bottom. Trim the dough so that it is flush with the rim, then place a piece of aluminum foil over the top and freeze for 30 minutes. Place it in the oven and bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 minutes. Remove the foil and continue baking for an additional 5–10 minutes, or until golden brown.
To poach the pears, in a large Dutch oven or stockpot, combine the apple juice and orange juice and bring to a simmer. Add the pears and boil for 5 minutes, then reduce the heat to a low simmer and continue cooking for 10 minutes, or until the pears are tender. Remove from the liquid and let them cool on a plate.
Meanwhile, to make the frangipane filling, grind the almonds, flour, cinnamon, and cardamom in a food processor. Sprinkle in the sugar, then add the butter and extracts. Mix until smooth, then add the egg and continue mixing until fully incorporated.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the filling evenly in the baked tart crust. Cut each pear in half lengthwise, remove the cores, then cut crosswise into thin slices. Slide a spatula under the "halves" and place them on top of the filling with the narrow ends toward the center.
Place it in the oven and bake until the filling has set and the top is golden brown, about 40–50 minutes. Remove from the oven and allow it to cool for 30 minutes before removing, cutting, and serving.

Notes

Recipe Source: Adapted from Smitten Kitchen.

*All-purpose flour can replace cake flour—simply add ¼ tsp cornstarch per measurement for the right texture.

-Recipe Yields: One 9" tart

STORE Pear Frangipane Tart in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Let it reach room temperature before serving. To FREEZE, wrap the cooled tart in plastic wrap and foil, then store for up to 2 months.

Thaw overnight in the fridge. REHEAT slices in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 10 minutes.

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