Pear and Almond Tart Recipe

Ash Tyrrell

Pear and Almond Tart Recipe

I still remember the first time I pulled a pear and almond tart out of my oven. The kitchen smelled like toasted marzipan and warm fruit, and I honestly couldn't wait for it to cool before slicing in. This tart looks like something from a fancy French patisserie, but I promise it's so much easier to pull off at home than it looks.

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Prep Time 30

Cook Time 40

Servings: 8

Ingredients Method Notes

Ingredients

1 ¼ cups all-purpose flour – this is the backbone of your pastry so measure it properly instead of scooping straight from the bag.
½ cup cold unsalted butter cubed – keep it cold; this is the secret to a flaky, not tough, crust.
¼ cup granulated sugar – just enough to sweeten the pastry without making it cakey.
1 egg yolk – helps bind the dough and gives the crust a rich color.
2 –3 tablespoons of ice water – add gradually; too much water makes the dough sticky and hard to roll.
½ cup unsalted butter softened (for filling) – softened butter creams smoothly into the almond filling.
½ cup granulated sugar for filling – balances the natural tartness of the pears.
1 cup almond flour – the star ingredient that gives frangipane its nutty depth so use fresh, finely ground almond flour.
2 large eggs – these give the filling its soft custardy texture once baked.
1 teaspoon almond extract – a little goes a long way in boosting that classic marzipan flavor.
1 tablespoon all-purpose flour for filling – helps stabilize the almond cream so it doesn't turn greasy.
3 –4 ripe pears peeled and cored – choose pears that are firm but ripe so they hold their shape when sliced.
1 tablespoon lemon juice – keeps your peeled pears from browning while you prep everything else.
2 tablespoons apricot jam for glazing – gives the finished tart that gorgeous bakery-style shine.
A handful of sliced almonds optional – scatter these on top for extra crunch and a prettier finish.

Method

Pulse the flour, sugar, and cold butter together until the mixture looks like coarse crumbs. Add the egg yolk and just enough ice water for the dough to come together into a ball. Wrap it in plastic and chill it in the fridge for at least 30 minutes before rolling.
Roll the chilled dough out on a lightly floured surface and fit it into your tart pan, pressing it gently into the edges. Prick the base with a fork, line it with parchment and pie weights, and bake at 375°F for about 15 minutes until lightly golden. Let it cool slightly before filling.
While the crust bakes, cream the softened butter and sugar together until fluffy. Beat in the eggs one at a time, then stir in the almond flour, extra flour, and almond extract. You'll end up with a thick, spreadable almond cream that smells incredible already.
Toss your peeled, cored pear halves with lemon juice to stop them from browning. Slice each half thinly, keeping the slices together so you can fan them out. This little trick makes the tart look far more polished than the effort it actually takes.
Spread the almond frangipane evenly over the cooled tart shell. Gently fan out the sliced pear halves and arrange them on top in a circular, spoke-like pattern, pressing lightly so they sit into the cream.
Bake at 375°F for about 35 to 40 minutes, until the frangipane is puffed, golden brown, and springs back when touched. The pears should look soft and slightly caramelized around the edges.
Warm the apricot jam slightly and brush it over the top of the tart while it's still warm. This step gives it that beautiful glossy, bakery-style finish. Let the tart cool before slicing so it holds together properly.

Notes

I always chill my dough for at least 30 minutes; it makes rolling so much easier and prevents shrinkage in the oven.
I like using slightly underripe pears since they hold their shape better once baked.
I never skip the lemon juice step; it keeps my pear slices looking fresh instead of brown.
I let my butter and eggs come to room temperature before making the frangipane so everything blends smoothly.
I tent the tart with foil halfway through baking if the top is browning too fast.