Best 14 Pear Almond Tart Recipes

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Indulge in the delightful symphony of flavors presented by the Pear Almond Tart, a culinary masterpiece that harmonizes the delicate sweetness of pears with the nutty richness of almonds, all encased in a buttery, flaky crust. This exquisite tart offers a delightful balance of textures, with the crisp crust yielding to the tender pears and the crunchy almond topping. Each bite is a moment of pure bliss, as the flavors intertwine and dance on your palate. Our curated collection of recipes provides a step-by-step guide to crafting this irresistible dessert, ensuring that every bite is a testament to your culinary prowess. Whether you prefer a classic rendition or a modern twist, we have a recipe to suit your taste buds.

Let's cook with our recipes!

ALMOND PEAR TART



Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

PEAR AND ALMOND TART



Pear and Almond Tart image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

4 ounces butter softened
3 1/2 ounces sugar
1 egg
3 tablespoons Brandy
1 teaspoon vanilla extract
4 ounces almond flour or pulverized almonds
1 tablespoon all-purpose flour
1 recipe tart shell (recipe follows)
8 poached pear halves (see note)
4 1/2 ounces all-purpose flour
1 1/3 ounces sugar
Pinch of salt
4 ounces cold butter, cubed
1/2 teaspoon vanilla
1/4 cup cold water

Steps:

  • Preheat oven to 425 degrees.
  • In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
  • Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
  • In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

PEAR AND ALMOND TART



Pear and Almond Tart image

Categories     Dessert     Bake     Poach     Pear     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Pears
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
Crust
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour
Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)

Steps:

  • For pears:
  • Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  • For crust:
  • Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For almond filling:
  • Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  • Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  • Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  • Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  • Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

ALMOND-PEAR TART



Almond-Pear Tart image

Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit topping. For a different flavor profile, use skinned toasted hazelnuts in place of almonds, and apples instead of pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 10

3/4 cup sliced blanched almonds
1/4 cup sugar plus more for sprinkling
1 tablespoon all-purpose flour
1/4 teaspoon fine salt
1 large egg
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
6 sheets frozen phyllo dough, thawed
1/2 stick butter, melted
2 firm-ripe Bartlett pears, cut into 1/8-inch slices

Steps:

  • Preheat oven to 400 degrees. In a food processor, pulse almonds, sugar, flour, and salt until finely ground. Add egg, vanilla, and nutmeg and process until combined.
  • Lay 1 sheet phyllo on a parchment-lined rimmed baking sheet, lightly brush with butter, and sprinkle with about 1/2 teaspoon sugar. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets phyllo on top, brushing each with butter and sprinkling with sugar (omit sugar on last layer). Trim stack into an 11-by-15-inch rectangle. Spread almond mixture evenly on stack, leaving a 1-inch border. Arrange pears on top, overlapping slightly.
  • Bake until edges are golden and fruit is tender, about 18 minutes, rotating sheet halfway through. Let tart cool slightly on sheet on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 156 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g

PEAR TART WITH ALMOND SHORTBREAD CRUST



Pear Tart With Almond Shortbread Crust image

Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie

Provided by Dienia B.

Categories     Tarts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup almond meal
1/3 cup powdered sugar
1/2 cup butter, chilled, cubed
1 egg yolk
1/2 cup brown sugar
1/3 cup butter
3 eggs
1 egg white
1/2 cup golden syrup
1/4 cup cream
1/2 teaspoon almond extract
1 (21 ounce) can pears, drained
1/4 cup almonds, flaked

Steps:

  • pie crust
  • Process in food processor; add egg yolk last.
  • pat into pie shell was oily
  • Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
  • Add golden syrup with cream or 1/2 and 1/2 and almond extract.
  • Drain pears; place in bottom of pie pan.
  • pour egg mixture over pears.
  • Top with almond flakes.
  • Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

CRUSTLESS PEAR AND ALMOND TART



Crustless Pear and Almond Tart image

This fancy looking tart doesn't require pastry making skills. It's easy to assemble, and always gets compliments. Serve this tart the same day it is made, either warm or at room temperature.

Provided by Geema

Categories     Tarts

Time 1h5m

Yield 1 tart

Number Of Ingredients 10

1 1/4 cups whole blanched almonds (6 oz.)
1/2 cup sugar, plus
1 1/2 tablespoons sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, room temperature
1/4 cup milk
4 tablespoons melted butter
1 tablespoon butter, cut into bits
2 large ripe bartlett pears (1 lb.) or 2 large bosc pears (1 lb.)

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a 9 inch baking dish or tart pan.
  • In a food processor, combine the almonds and 1/2 sugar and process until finely ground.
  • Be careful not to process too long or it will turn into almond butter!
  • Transfer the ground almonds to a medium bowl and stir in the flour and salt until blended.
  • In another medium bowl, whisk the eggs until frothy.
  • Whisk in the milk and melted butter until well blended.
  • Add the egg mixture to the almonds and stir to blend well.
  • Pour the batter into the prepared dish and spread to form an even layer.
  • Peel, quarter and core the pears.
  • cut each pear quarter into crossways slices, keeping the slices assembled as you go.
  • Slide one of the sliced pear quarters onto a metal spatula or spreader and set it on top of the batter.
  • Repeat with the remaining sliced pear quarters forming the spokes of a wheel.
  • Press the surface of the fanned pears down into the batter so that only the surface of the pears is showing.
  • Sprinkle the remaining sugar evenly over the pears and scatter the cut up butter bits over the top.
  • Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes.
  • Let the tart cool on a rack.
  • You could substitute mangoes, peaches, or apples for the pears, and have the same delicious results.

PEAR ALMOND TART



Pear Almond Tart image

In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 22

1-1/3 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold butter, cubed
2 to 3 tablespoons cold water
FILLING:
3/4 cup sugar
1/4 cup slivered almonds, toasted
1/4 cup all-purpose flour
1-1/2 teaspoons dried grated lemon zest
1/2 to 3/4 teaspoon ground cinnamon
4 medium ripe pears, peeled and sliced
1 tablespoon butter
TOPPING:
1 large egg white
1 teaspoon water
1 tablespoon coarse sugar
GLAZE (optional):
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 314 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

JOHN'S PEAR AND ALMOND-CREAM TART



John's Pear and Almond-Cream Tart image

This dessert combines European elegance with all-American ease.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Number Of Ingredients 14

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
2 cans (15 ounces each) pear halves, drained, patted dry, and sliced lengthwise

Steps:

  • Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
  • Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
  • Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
  • Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.

ALMOND-PEAR TART



Almond-Pear Tart image

I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it.

Provided by melmaddie

Categories     Tarts

Time 1h10m

Yield 1 10 inch tart, 8-16 serving(s)

Number Of Ingredients 16

1 (15 ounce) package refrigerated pie crusts
6 1/2 tablespoons butter, softened and divided
4 ounces almond paste, crumbled
5 tablespoons sugar, divided
1/4 cup brandy, divided
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 pears, peeled and thinly sliced
1/2 cup apricot preserves
1 tablespoon whipping cream
sweetened cream
sliced almonds
ground cinnamon

Steps:

  • Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
  • Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
  • Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
  • Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
  • Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
  • Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.

Nutrition Facts : Calories 597.5, Fat 30.2, SaturatedFat 11.9, Cholesterol 50.6, Sodium 350.5, Carbohydrate 72.3, Fiber 4.5, Sugar 30, Protein 6.8

PEAR AND ALMOND TART



Pear and Almond Tart image

Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.

Provided by Ruth Cousineau

Categories     Milk/Cream     Egg     Dessert     Bake     Pear     Almond     Eau de Vie     Winter     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 4 servings with leftovers

Number Of Ingredients 20

For pastry dough
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 1/2 tablespoons cold water
For filling
2 firm-ripe Anjou or Bartlett pears (1 pound total)
2 1/2 tablespoons poire William (French pear brandy) or Cognac, divided
2 large eggs plus 1 large yolk
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
2/3 cup crème fraîche or heavy cream
For topping
1 cup sliced almonds with skins (3 1/2 ounce)
1/4 cup sugar
1 large egg white
Equipment:
Equipment: A 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make dough:
  • Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
  • Knead mixture gently in bowl with floured hands just until a dough forms. Turn dough out onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk.
  • Chill, wrapped tightly in plastic wrap, at least 1 hour.
  • Make tart shell:
  • Preheat oven to 350°F with rack in middle.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 13-inch round.
  • Slide bottom of tart pan (separate from rim) under dough and set into rim of tart pan. Cut off excess dough, leaving 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
  • Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 20 to 30 minutes.
  • Carefully remove weights and foil and bake shell until golden, 15 to 25 minutes more. Leave oven on.
  • Make filling and bake tart:
  • Put a heavy baking sheet in oven. Peel and core pears, then cut lengthwise into 1/4-inch slices. Toss pears with 1 tablespoon pear brandy in a bowl, then arrange, overlapping, in tart shell. Put a pie shield on tart pan or cover rim with foil and transfer to baking sheet in oven. Bake just until pears are barely tender, 10 to 12 minutes. Leave oven on.
  • Whisk together eggs, yolk, sugar, vanilla, crème fraîche, a pinch of salt, and remaining 1 tablespoons pear brandy until smooth. Pour over pears.
  • Bake until custard is just set 2 inches from edge, about 18 minutes. Remove from oven and remove pie shield.
  • Make topping and finish baking tart:
  • Stir together all topping ingredients, then gently sprinkle over custard and bake until top is pale golden, about 15 minutes more. Cool tart to warm or room temperature in pan on a rack.

PEAR-ALMOND-HONEY TART



Pear-Almond-Honey Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

Pastry for a single-crust 8-inch tart
3/4 cup sliced almonds
5 ripe pears
1 lemon
3 tablespoons honey
1 teaspoon butter
2/3 cup plain nonfat yogurt

Steps:

  • Preheat oven to 425 degrees. Line an eight-inch tart pan with the pastry. Prick the pastry, cover it with foil and weight it down with beans or pastry weights. Bake until it takes on a parchment look, about eight minutes. Remove the foil and weights and bake until it is lightly browned, about 15 minutes. Remove from the oven. Reduce heat to 350 degrees.
  • While the pastry is baking, grind half a cup of the almonds in a food processor. Remove them and set aside.
  • Peel, core and quarter the pears. Puree two of them in a food processor (it is not necessary to clean the food processor from the almonds) with one tablespoon lemon juice and one tablespoon of the honey. Mix with the ground almonds and set aside.
  • Cut the rest of the pears in eighths and toss with remaining lemon juice.
  • When the pastry has baked sufficiently, spread the pear puree in the bottom of it. Arrange the pear eighths in a pattern on the pear puree and scatter the remaining sliced almonds over the top. Drizzle with a tablespoon of the honey and dot with butter.
  • Bake about 35 minutes, until the almonds and pears begin to look toasty.
  • Mix the yogurt with the remaining honey. Serve the tart while it is still warm with honeyed-yogurt on the side.

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)



Pear and Almond Tart (Dairy- and Gluten-Free) image

Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.

Provided by VeggieCravings

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 37m

Yield 8

Number Of Ingredients 10

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
  • Mix almond meal, oat flour, and baking powder together in a bowl.
  • Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
  • Press dough into the prepared tart pan. Arrange pears on top.
  • Bake in the preheated oven until golden brown, 22 to 25 minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g

PEAR-ALMOND TART



Pear-Almond Tart image

Provided by Food Network

Categories     dessert

Time 51m

Yield 8 (4-inch) tarts

Number Of Ingredients 13

1/2 recipe Almond Pate Sucre, recipe follows
1 cup blanched almonds
1/2 cup sugar
2 eggs
1 teaspoon lemon zest
1 1/2 pounds pears
4 teaspoons crystallized sugar
3/4 cup whole unblanched almonds
3 1/3 cups sifted all-purpose flour
12 ounces (1 1/2 cups) unsalted butter, cut into small pieces
1 cup sugar
1 egg
1/2 teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
  • To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
  • Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
  • In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
  • Yield: about 2 1/4 pounds

PEAR ALMOND TART



Pear Almond Tart image

Number Of Ingredients 17

Pastry
1 1/2 cups almond flour
1/2 cup butter, cut in pieces
1/4 cup splenda
1/4 teaspoon salt
3 to 4 tablespoons heavy cream
Filling
3 pears medium peeled, cored, and sliced 3/8 -inch thick
6 ounces cream cheese softened
1/2 cup splenda
1 tablespoon almond flour
2 eggs large
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
2 tablespoons almonds sliced
Whipped cream (optional)

Steps:

  • 1. Preheat oven to 450°.2. To make pastry, in a small mixer bowl at low speed, mix flour, butter, sugar, and salt until mixture resembles small crumbs. Beat in enough heavy cream to moisten (mixture will be crumbly and not form a ball). Pat evenly into bottom and 1 1/2 inches up sides of a 9-inch springform pan or cake pan with removable bottom.3. Bake 10 minutes. Remove from oven.4. To make filling, arrange pear slices in a single layer in tart shell, forming a pinwheel design.5. Bake 10 minutes. Remove from oven.6. Meanwhile, in a small mixer bowl at medium speed, beat cream cheese, splenda, and flour until smooth and fluffy. Continue beating, adding eggs, one at a time, until blended. Beat in vanilla and almond extract. At low speed, fold in sour cream. Pour over hot pears. Sprinkle almonds over the top. Place in oven. Reduce oven temperature to 350°.7. Bake 35 to 40 minutes until center is set and a knife inserted 1 inch from outer edge comes out clean. Cool on a wire rack.8. Serve at room temperature with whipped cream if desired. Refrigerate leftovers.NOTE: A single layer of pitted sweet cherries, or sliced fresh Italian prunes or apricots can be substituted for the pears.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To achieve flaky and crispy pastry crust, handle the dough as little as possible and work quickly to prevent the butter from melting. Chilling the dough before rolling out also helps prevent the butter from melting and ensures an even bake.
  • To make the frangipane filling extra smooth, use a food processor or blender to combine the ingredients until completely smooth and creamy.
  • If you don't have a food processor or blender, you can use a fork to combine the frangipane filling ingredients until smooth.
  • To ensure the tart is baked through, check the center of the filling with a toothpick. If it comes out clean, the tart is ready.
  • If you want a shinier tart crust, brush the crust with an egg wash before baking.
  • This tart can be stored in the refrigerator for up to 3 days.

Conclusion:

Pear almond tart is a classic French dessert that is perfect for any occasion. It has a flaky and crispy pastry crust, a smooth and creamy frangipane filling, and sweet and juicy pears. This tart is sure to impress your guests and is a delicious way to end any meal.

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