Pear Almond Tart: A Deliciously Simple Recipe for Your Next Dessert

Pear Almond Tart is a delightful dessert that perfectly marries the sweet, juicy flavor of ripe pears with the rich, nutty essence of almonds. This classic French pastry has a history that dates back centuries, often gracing the tables of festive gatherings and special occasions. The combination of buttery tart crust, creamy almond filling, and tender pear slices creates a symphony of textures and tastes that is simply irresistible.

What I love most about this Pear Almond Tart is how it effortlessly elevates any meal, whether it’s a casual family dinner or a sophisticated soirée. The tart’s delicate sweetness and nutty undertones make it a favorite among dessert lovers, while its elegant presentation is sure to impress your guests. Plus, it’s surprisingly easy to make, allowing you to enjoy a slice of gourmet indulgence without spending hours in the kitchen. Join me as we explore this delightful recipe that is bound to become a cherished addition to your dessert repertoire!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tablespoons cold water
• 2 ripe pears, peeled, cored, and sliced
• ½ cup almond meal (ground almonds)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt
• ¼ cup sliced almonds (for topping)
• Powdered sugar (for dusting, optional)

Preparing the Tart Crust

1. In a large mixing bowl, combine the all-purpose flour and powdered sugar. Whisk them together until well blended.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and cold water. Add this mixture to the flour and butter mixture. Stir gently until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and knead it gently just until it forms a cohesive ball. Be careful not to overwork the dough.
5. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the butter firm up and make the crust flaky.

Preparing the Almond Filling

1. While the dough is chilling, let’s prepare the almond filling. In a medium mixing bowl, combine the almond meal and granulated sugar. Mix well to ensure there are no lumps.
2. Add the eggs, vanilla extract, almond extract, and salt to the almond meal mixture. Whisk everything together until smooth and well combined. Set aside.

Assembling the Tart

1. Preheat your oven to 350°F (175°C). This will ensure that the tart bakes evenly.
2. Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle about ¼ inch thick. Make sure it’s large enough to fit into a 9-inch tart pan with a removable bottom.
3. Carefully transfer the rolled-out dough to the tart pan. Gently press it into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges.
4. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Place the tart shell in the refrigerator for another 10-15 minutes to chill.
5. Once chilled, take the tart shell out of the refrigerator and pour the almond filling into the crust, spreading it evenly.
6. Arrange the sliced pears on top of the almond filling in a decorative pattern. You can fan them out or simply place them in a circular pattern, whichever you prefer.
7. Sprinkle the sliced almonds over the top of the pears for added crunch and flavor.

Baking the Tart

1. Place the assembled tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
2. Keep an eye on the tart as it bakes. If the edges of the crust start to brown too quickly, you can cover them with strips of aluminum foil to prevent burning.
3. Once baked, remove the tart from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully remove the tart from the pan and transfer it to a wire rack to cool completely.

Serving the Tart

1. Once the tart has cooled, you can dust the top with powdered sugar for a lovely presentation, if desired.
2. Slice the tart into wedges and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Conclusion:

In summary, this Pear Almond Tart is an absolute must-try for anyone looking to impress their family and friends with a delightful dessert that combines the sweetness of ripe pears with the rich, nutty flavor of almonds. The buttery crust, paired with the luscious almond cream and tender fruit, creates a harmonious balance that is simply irresistible. Whether you’re serving it at a special occasion or enjoying a quiet evening at home, this tart is sure to elevate any gathering. For serving suggestions, I love to pair this tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also sprinkle some toasted almond slivers on top for added crunch and visual appeal. If you’re feeling adventurous, consider experimenting with different fruits like apples or peaches, or even adding a hint of spice with cinnamon or nutmeg to the almond cream for a unique twist. I wholeheartedly encourage you to try this Pear Almond Tart for yourself. I promise you won’t be disappointed! Once you’ve made it, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your beautiful creation. Let’s celebrate the joy of baking together! Happy baking! Print

Pear Almond Tart: A Deliciously Simple Recipe for Your Next Dessert
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• Author: Maria
• Total Time: 65 minutes
• Yield: 8 servings 1x
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Description
Enjoy a delicious Pear Almond Tart with a flaky crust, rich almond filling, and sweet pear topping. Perfect for impressing guests or satisfying your sweet cravings!
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Ingredients
Scale 1x2x3x
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tablespoons cold water
• 2 ripe pears, peeled, cored, and sliced
• ½ cup almond meal (ground almonds)
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt
• ¼ cup sliced almonds (for topping)
• Powdered sugar (for dusting, optional)
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Instructions
1. In einer großen Schüssel Mehl und Puderzucker vermengen. Gut vermischen, bis sie gut kombiniert sind.
2. Die gekühlte, gewürfelte ungesalzene Butter zur Mehlmischung hinzufügen. Mit einem Teigmischer oder den Fingern die Butter in das Mehl einarbeiten, bis die Mischung groben Krümeln ähnelt.
3. In einer kleinen Schüssel das Eigelb und kaltes Wasser verquirlen. Diese Mischung zur Mehl- und Buttermischung hinzufügen. Sanft umrühren, bis der Teig zusammenkommt.
4. Den Teig auf eine leicht bemehlte Fläche geben und sanft kneten, bis er eine zusammenhängende Kugel bildet. Achten Sie darauf, den Teig nicht zu überarbeiten.
5. Den Teig zu einer Scheibe flach drücken, in Frischhaltefolie wickeln und mindestens 30 Minuten im Kühlschrank kühlen.
6. Während der Teig kühlt, die Mandelfüllung vorbereiten. In einer mittelgroßen Schüssel Mandelmehl und Zucker vermengen. Gut mischen, um Klumpen zu vermeiden.
7. Die Eier, Vanilleextrakt, Mandelextrakt und Salz zur Mandelmehlmischung hinzufügen. Alles gut verquirlen, bis die Mischung glatt und gut kombiniert ist. Beiseite stellen.
8. Den Ofen auf 350°F (175°C) vorheizen.
9. Nachdem der Teig gekühlt ist, aus dem Kühlschrank nehmen. Auf einer leicht bemehlten Fläche den Teig zu einem Kreis von etwa ¼ Zoll Dicke ausrollen.
10. Den ausgerollten Teig vorsichtig in eine 9-Zoll-Tartform mit abnehmbarem Boden übertragen. Sanft in den Boden und die Seiten der Form drücken. Überstehende Teigreste abschneiden.
11. Den Boden der Kruste mit einer Gabel einstechen, um ein Aufblähen während des Backens zu verhindern. Die Tartschale für weitere 10-15 Minuten in den Kühlschrank stellen.
12. Nach dem Kühlen die Mandelfüllung gleichmäßig in die Kruste gießen.
13. Die geschnittenen Birnen dekorativ auf der Mandelfüllung anrichten.
14. Die geschnittenen Mandeln über die Birnen streuen.
15. Die zusammengesetzte Torte in den vorgeheizten Ofen stellen und 35-40 Minuten backen, bis die Füllung fest und die Oberseite goldbraun ist.
16. Wenn die Ränder der Kruste zu schnell bräunen, diese mit Aluminiumfolie abdecken.
17. Nach dem Backen die Torte aus dem Ofen nehmen und etwa 10 Minuten in der Form abkühlen lassen. Dann vorsichtig die Torte aus der Form nehmen und auf ein Kuchengitter zum vollständigen Abkühlen übertragen.
18. Nachdem die Torte abgekühlt ist, die Oberseite nach Belieben mit Puderzucker bestäuben.
19. Die Torte in Stücke schneiden und entweder so servieren oder mit einem Klecks Schlagsahne oder einer Kugel Vanilleeis.
Notes
• Ensure the butter is well-chilled for a flaky crust.
• You can substitute the pears with other fruits like apples or peaches if desired.
• This tart can be made a day in advance and stored in the refrigerator.
• Prep Time: 30 minutes
• Cook Time: 35-40 minutes