0 from 69 votes
Almond Pear Tart
In this classic pear tart, a simple almond-scented filling makes a heavenly pairing with gorgeous Bosc pears for an unforgettable fall treat.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 441 kcal
Course:
Dessert
Cuisine:
French
Ingredients
pie crust (makes 2)
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter, cold, cut into pieces
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water
for the tart filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 large egg
- 1 tsp almond extract
- 1 cup almond flour
- 1 Tbsp all purpose flour
- 2 medium pears, sliced thinly*
- 2 Tbsp powdered sugar for dusting on top of the finished tart, optional
Instructions
- To make the pie crusts, add the flour, butter, salt, and sugar to the bowl of a food process and pulse until there are no large chunks of butter left (small pieces are fine)
- Slowly add in the ice water, and continue to pulse until the dough comes together into a single clump. Remove from the food processor, divide in half, and refrigerate until ready to use. (You'll only need 1/2 of the dough for this recipe, so I like to wrap the second one tightly in plastic wrap and freeze it to use later. It freezes perfectly!)
- Preheat oven to 375F. Roll out your tart dough into a circle about 1/4 inch thick, and fit it into your 10-inch tart pan with removable bottom. Set the crust in the refrigerator while you make the filling.
- In the bowl of a stand mixer with the paddle attachment (or with electric beaters), cream together the butter and sugar until light and fluffy. Add the salt, egg, and almond extract and mix well to combine.
- Finally add the almond flour and the all purpose flour and mix until combined.
- Spread the almond mixture evenly into the bottom of your pie shell. It helps to dollop the filling evenly across the surface of the pie crust before spreading it out.
- Add the sliced pears on top of the almond filling, arranging them any way you like. I took groups of 6-9 thin slices, fanned them out slightly, and pressed them gently into the filling.
- Bake for about 35 minutes. The filling should be puffed up and golden brown. I tented mine with a piece of aluminum foil for the last 10 minutes of baking to keep it from getting too brown on top.
- Remove from the oven and allow to cool before dusting with powdered sugar.
Cup of Yum
Notes
- *I sliced the 'cheeks' from my pears and then laid them cut side down and thinly sliced. Do not peel the pears!
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
330mg
(14%)
Potassium
89mg
(3%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
750IU
(15%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 330mg | 14% |
| Potassium | 89mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.