Ah, the Pear Almond Tart! Let me tell you, this dessert is not just a recipe; it’s a warm hug for your taste buds. Every time I whip this up, I’m transported back to my grandmother’s cozy kitchen, where the sweet scent of ripe pears mingled with the nutty aroma of freshly baked almond goodness. It was one of her signature desserts—an impressive showstopper that always made family gatherings feel extra special.
There’s something about the combination of sweet pears and rich almond filling that feels both comforting and elegant. Whether you’re hosting a dinner party or just treating yourself on a quiet afternoon, this tart is the perfect way to brighten your day. Plus, it’s surprisingly simple to make—so let’s dive in!
What’s in Pear Almond Tart?
All-Purpose Flour: This is the base for our tart crust, giving it that wonderful structure. I usually go for a brand that’s unbleached, as it has a more natural flavor.
Sugar: We need sugar both for the crust and the filling, creating a lovely sweetness. For the tart crust, I prefer using organic cane sugar for a slight caramel flavor.
Unsalted Butter: Softened butter adds richness and moisture to both the crust and filling. Make sure it’s at room temperature for easy mixing!
Egg Yolk: This little powerhouse adds richness to our crust. Just one yolk is all you need to bind everything together nicely.
Vanilla Extract: A splash of vanilla brings a warm, inviting flavor to both the crust and filling. Always go for pure vanilla extract if you can—it makes all the difference!
Salt: A pinch of salt complements the sweetness and enhances the overall flavor of the tart.
Almond Flour or Finely Ground Almonds: This is the star of our filling, giving the tart its delightful nutty taste and dense texture. I like to use skin-on almonds for added flavor and color.
Eggs: These are essential for our almond filling, providing structure and moisture.
Almond Extract: A touch of this adds an extra almondy punch that pairs so well with the pears—just don’t overdo it, or it might overpower the other flavors!
Pears: Ripe and juicy pears are the star topping here! I like using Bartlett or Anjou for their sweetness and tender texture.
Sliced Almonds: These are for decoration, adding a lovely crunch and nutty flavor right on top.
Apricot Jam: This isn’t just for flavor; it creates that beautiful glaze that makes your tart look irresistible!
Pistachios: I toss these on at the end for a pop of color and a rich flavor that pairs perfectly with both the almonds and pears.
Is Pear Almond Tart Good for You?
Now, while we can’t exactly call this the health food of the year, there are some heartwarming qualities about our Pear Almond Tart.
Pears: These juicy fruits are packed with fiber, vitamins, and antioxidants. They help with digestion and keep your heart healthy. Just don’t eat them in excess—you know, everything in moderation!
Almonds: Chopped almonds offer a healthy dose of protein, healthy fats, and vitamin E. Incorporating nuts into your baking isn’t just tasty; it’s also a nutritious choice!
The sugars and butter in the tart do ramp up the calorie count, so if you’re keeping an eye on your intake, maybe save this treat for a special occasion or a fun weekend baking adventure!
Ingredients
– 1 1/4 cups all-purpose flour
– 1/4 cup sugar
– 1/2 cup unsalted butter, softened
– 1 large egg yolk
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup almond flour or finely ground almonds
– 1/2 cup sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– 2-3 ripe pears, peeled, cored, and sliced
– 1/4 cup sliced almonds (for decoration)
– 1/4 cup apricot jam (for glaze)
– 1 tablespoon pistachios, chopped (for garnish)
*This recipe serves about 8 people, but honestly, I wouldn’t blame you if you kept half to yourself!*
How to Make Pear Almond Tart?
1. **Make the tart crust:** In a mixing bowl, combine the flour, sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. **Preheat oven:** Preheat your oven to 350°F (175°C).
3. **Roll out the tart crust:** On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for another 10 minutes, or until lightly golden. Let cool.
4. **Prepare the almond filling:** In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, incorporating each fully. Stir in the almond flour, vanilla extract, and almond extract until smooth.
5. **Assemble the tart:** Spread the almond filling evenly over the cooled tart crust. Arrange the pear slices over the filling in an overlapping pattern.
6. **Bake the tart:** Bake the tart for about 30-35 minutes, or until the almond filling is set and lightly golden.
7. **Glaze the tart:** In a small saucepan, heat the apricot jam with a tablespoon of water over low heat until melted and smooth. Brush the warm glaze over the tart while it is still warm from the oven.
8. **Garnish:** Sprinkle the sliced almonds and chopped pistachios on top for added texture and flavor.
9. **Cool and serve:** Allow the tart to cool on a wire rack before slicing and serving. Enjoy your delicious Pear Almond Tart!
Sweet Tips and Variations for Pear Almond Tart
– **Substitute fruits:** If pears aren’t your thing, you can totally switch it up with apples or even berries for a different flavor profile!
– **Spice it up:** Add a sprinkle of cinnamon or nutmeg into the almond filling for a warm, cozy flavor.
– **Serving suggestion:** This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream—heaven on a plate, I tell you!
So, there you have it—your guide to making the ultimate Pear Almond Tart. I can’t wait for you to try this! And don’t forget to let me know how it turns out. Happy baking!
