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Pear Tart with Almond Filling and Ripe D’Anjou Pears Recipe

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3.9 from 6 reviews

This classic Pear Tart features a buttery, flaky crust filled with a rich almond cream and topped with beautifully arranged ripe pears. The tart is baked to golden perfection, resulting in a dessert that is both elegant and delicious—perfect for special occasions or a sophisticated everyday treat.

  • Total Time: 1 hour 30 minutes plus 1 hour chilling
  • Yield: 8 servings

Ingredients

For the Tart Crust

  • 1 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (cold)
  • 1 egg yolk (large)
  • 2 teaspoons heavy cream
  • 1/2 teaspoon vanilla extract

For the Almond Filling & Topping

  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 1/4 teaspoon kosher salt
  • 2 eggs (large)
  • 1/4 teaspoon almond extract
  • 1 1/2 cups almond meal (finely ground almonds)
  • 2 1/2 pears (large, ripe, such as D’Anjou)
  • Powdered sugar (optional garnish)

Instructions

  1. Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a food processor, stand mixer, or mixing bowl, combine the all-purpose flour, powdered sugar, and kosher salt. Add the cold unsalted butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs.
  2. Form the Dough: Add the egg yolk, heavy cream, and vanilla extract to the flour mixture. Process or mix until the dough comes together into a ball and pulls away from the sides of the bowl.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to firm up.
  4. Roll and Fit the Crust: On a lightly floured surface, roll the chilled dough out to about 1 to 2 inches wider than your tart pan. Gently press the dough into the tart pan, trimming any excess dough from the edges.
  5. Partially Bake the Crust: Bake the crust for approximately 15 minutes, or until the edges are set and just beginning to turn golden. Remove from the oven and allow it to cool completely before adding the filling.
  6. Make the Almond Filling: Using an electric mixer, cream together the granulated sugar, softened butter, and kosher salt on medium-high speed for 5 to 7 minutes until pale and doubled in volume.
  7. Add Eggs and Extracts: Beat in the first egg fully, then add the second egg along with the almond extract, mixing until well combined.
  8. Incorporate Almond Meal: Fold the almond meal gently into the batter until evenly mixed. Spread this almond filling evenly over the cooled tart crust.
  9. Prepare and Arrange Pears: Peel, halve, core, and thinly slice the pears horizontally, trying to keep the slices intact in the shape of each pear. Arrange the pear slices delicately on top of the almond filling.
  10. Bake the Tart: Bake the assembled tart for 45 to 55 minutes until the pears are tender and the almond filling is puffed and golden brown.
  11. Finish and Serve: Remove the tart from the oven, allow it to cool slightly, then dust with powdered sugar if desired before serving.

Notes

  • Choosing ripe but firm pears like D’Anjou ensures they hold their shape when sliced and baked.
  • You can prepare the crust a day ahead and keep it refrigerated before baking.
  • For a more intense almond flavor, consider adding a teaspoon of almond extract, but be cautious as it can overpower the tart.
  • Leftover tart can be stored covered in the refrigerator for up to three days.
  • Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://dishiary.com/pear-tart-with-almond-filling-and-ripe-danjou-pears-recipe/