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Home / Recipes
1 hour 25 minutes
4.34 from 3 votes
10 Comments

Pear and Almond Cream Tart

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by: Joanna Cismaru
10.18.11
Updated: 05.14.20

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 Pear and Almond Cream Tart, perfect way to welcome fall.

Pear and Almond Cream Tart on a wooden table surrounded by pears

Although I don’t enjoy the cold weather (yet I live in Calgary, go figure), I do love the fall colors and this tart is perfect for this time of year. I made this tart with pears, but it can easily be done with peaches, nectarines, apricots or apples.

Usually I’m not big on tarts, but I do think they look adorable and have recently started experimenting with different tarts. It’s such a great way to use up some fruits and let me tell you it will surely impress your guests.

To make this tart was simple, at least according to me. You can buy store bought shortcrust, but I made my own, and if you’ve never made it before, don’t be scared, it’s very simple, especially if you have a food processor. The almond tart is as easy to make as well in a food processor.

First off, to make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you’re ready to use it. Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan.

shortcrust in a tart pan

At this point, preheat the oven to 375 F degrees and place a baking sheet in the oven. Next thing to do is make the almond cream. In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add the egg and the egg white, almond extract and mix well. That’s all there is to it. Pour the almond cream into the pastry shell.

Almond cream added to the shortcrust

The pears need to be pealed and cut in half, then remove the cores and rub them with the lemon juice. With the pear halves cut side down on a cutting board, slice them thinly crosswise.

Sliced pear

Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves.

Sliced pears are added on top of the almond cream in a flower shape

Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown. Let the tart cool on a wire rack.

Top shot of Pear and Almond Cream Tart with the sunlight hitting it

In the meantime, in a small sauce pan heat the water or brandy and jam, then use this to brush the top of the hot tart to glaze it.

Pear and Almond Cream Tart

This tart is gorgeous and so delicious. You can sprinkle some powdered sugar over the top and serve it at room temperature.

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a freshly baked pear and almond tart

Pear and Almond Cream Tart

4.34 from 3 votes
Prep: 30 mins
Cook: 55 mins
Total: 1 hr 25 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Pear and Almond Cream Tart, perfect way to welcome fall.

Ingredients

Shortcrust Pastry

  • 7 oz all-purpose flour
  • 4 oz butter cold
  • 2-3 tbsp water cold

Almond Cream Filling

  • 3/4 cup almonds blanched
  • 1/4 cup sugar
  • 5 tbsp butter
  • 1 egg whole
  • 1 egg white
  • 1/2 tsp almond extract

Glaze

  • 1 tbsp water
  • 4 tbsp apricot jam

Pears

  • 3 pears peeled and cored
  • lemon juice
US Customary – Metric

Instructions

  • To make the shortcrust, add the flour, butter in a food processor and pulse it until the butter and the four resemble cornmeal. Add the water and pulse a few more times until the dough comes together. Wrap the dough up in plastic wrap and refrigerate it until you’re ready to use it.
  • Roll out the pastry dough into a thin circle and use it to line a 9 inch tart pan or pie pan.
  • Preheat the oven to 375 F degrees and place a baking sheet in the oven.
  • In a food processor add the blanched almonds and pulse until they are finely ground. Add the butter and process again until they get creamy, add sugar, the egg and the egg white, almond extract and mix well.
  • Pour the almond cream into the pastry shell.
  • The pears need to be pealed and cut in half, then remove the cores and rub them with the lemon juice. With the pear halves cut side down on a cutting board, slice them thinly crosswise.
  • Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves.
  • Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown.
  • In a small sauce pan heat the water or brandy and jam, then use this to brush the top of the hot tart to glaze it.
  • Serve at room temperature.

Nutrition Information:

Calories: 573kcal (29%)Carbohydrates: 60g (20%)Protein: 9g (18%)Fat: 35g (54%)Saturated Fat: 17g (106%)Cholesterol: 93mg (31%)Sodium: 30mg (1%)Potassium: 293mg (8%)Fiber: 6g (25%)Sugar: 24g (27%)Vitamin A: 857IU (17%)Vitamin C: 5mg (6%)Calcium: 74mg (7%)Iron: 3mg (17%)
Course:Dessert, Pie
Cuisine:American
Keyword:almond cream tart, pear tart
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. GUILLO Marielle says

    March 7, 2018 at 10:34 am

    Bonjour, je fais un livre sur la ville de Bourges et j’aurai souhaité y mettre la photo de votre belle tarte. Est-ce possible ?

    merci beaucoup.

    Marielle

    Reply
    • Nicole Beaulieu says

      March 7, 2018 at 2:45 pm

      Hi Marielle, unfortunately all the JoCooks images are copyrighted so they cannot be used in books.

      Reply
  2. Sandy says

    January 4, 2016 at 4:42 pm

    4 stars
    This is excellent and so pretty! Now I know what to make when I have pears ripening faster than I want them to. I noticed that in the instructions (#4), you don’t say when to add the 1/4 cup of sugar… I just pulsed it in with the butter and eggs and it seemed to turn out just fine. Will be making this again and again.

    Reply
    • jo says

      January 4, 2016 at 4:55 pm

      You’re right, just fixed the recipe. It is such a pretty tart and quite easy to make. 🙂

      Reply
  3. Christine says

    November 2, 2011 at 7:56 pm

    Hi Jo, Your Pear and Almond Cream Tart recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/149?source=blog Congrats again!! 🙂

    Reply
    • jo says

      November 2, 2011 at 8:06 pm

      Thank you Christine. 🙂

      Reply
  4. Winnie says

    October 18, 2011 at 8:13 am

    Lovely tart. I really like the combination of pears and almonds

    Reply
  5. Juls says

    October 18, 2011 at 5:44 am

    Your presentation of this tart is beautiful. I love almonds and any pudding that is almondy – bakewell, anything with marzipan or frangipangi, and the almond cream you make sounds delicious and a lovely contrast to the pears!

    Reply
  6. Mihaela says

    October 18, 2011 at 4:54 am

    Jo, this tart looks amazing and sounds delicious! I really like that almond cream, I never made almond cream, but for sure I’ll give it a try 🙂 I don’t like cold weather either, but I like what it comes with: hot chocolate, chestnuts, vanilla and cinnamon, holidays. The hardest part is after New Year, there’s nothing to look forward to, but spring :))

    Reply
  7. Agnes says

    October 18, 2011 at 2:55 am

    This is a beautiful tart! I want to bake one soon using your recipe! Thanks for sharing.

    Reply

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