Pear and Almond Tart: A Fall Favorite with a Buttery Twist

Discover why the Pear and Almond Tart is the ultimate fall dessert. With its buttery crust, tender baked pears, and nutty almond filling, it’s as perfect for Sunday brunch as it is for a cozy dinner party. In this article, we’ll explore how to make it flawlessly, which pears work best, and how to avoid a soggy bottom. You’ll also get pro tips, smart substitutions, and delicious pairing ideas. Whether you’re a beginner or seasoned baker, this guide makes mastering the Pear and Almond Tart totally doable.

There’s something unmistakably cozy about baking when the leaves start to turn. For me, the Pear and Almond Tart is the dessert that captures that feeling best. I remember the first time I made it — it was a chilly Sunday, the kind that begs for warm socks and soft jazz. I had a bowl of ripe Bartlett pears on the counter, leftover almond flour in the pantry, and a craving for something classic, but with a little edge.

This tart takes inspiration from French patisserie, but don’t worry — you don’t need to be a pastry chef to pull it off. The magic happens when the buttery crust meets a layer of rich almond cream, all topped with sweet, slightly caramelized pear slices. When it comes out of the oven, golden and fragrant, it looks and smells like something from a storybook bakery. But the best part? It’s actually simple enough to make on a weeknight.

One thing I love about the Pear and Almond Tart is how versatile it is. You can serve it slightly warm with whipped cream or a scoop of vanilla bean ice cream, or let it cool and enjoy it with afternoon coffee. Either way, the flavors sing — delicate pear, warm almond, and that crisp base holding it all together. If you enjoy cozy fall desserts like this, you’ll also love my Cinnamon Maple Baked Pears and Spiced Apple Fritter Bread, which bring that same seasonal comfort with a different twist.

Crafting the Perfect Tart

Making a flawless almond pear tart starts with one essential foundation: the crust. That buttery, crisp base doesn’t just hold everything together — it elevates every bite. But if you’ve ever ended up with a soggy tart bottom, you know how frustrating it can be. So let’s break down exactly how to get that crust just right.

Blind Baking Basics: Keeping the Crust Crisp

The number one tip? Blind bake your tart shell. Whether you’re using a classic pâte sucrée (sweet dough) or pâte brisée (buttery and flaky), partially baking the crust before filling it ensures it stays golden and firm. After chilling the dough, line it with parchment and fill it with pie weights (or dry beans work in a pinch), then bake until the edges are just turning golden. Remove the weights and bake a few more minutes — this double bake gives you a base that resists moisture from the almond filling and juicy pears.

If you love shortcuts but still want flavor, consider pre-made crusts. But don’t skip blind baking — it’s the secret to avoiding a mushy center. And if you’re a crust-lover like me, you might also enjoy experimenting with options like the Graham Cracker Crumble Topping from another one of my cozy bakes.

Best Dough Types: Pâte Sucrée vs. Brisée

So, which dough should you choose? Pâte sucrée gives you a slightly sweet, cookie-like texture — perfect if you prefer a more dessert-like base. Pâte brisée is flakier and a bit more savory, which balances the sweet filling beautifully. I’ve used both, but when I want something a little more elegant (like for a dinner party), I lean toward pâte sucrée.

Pears, Filling & Flavor Boosts

You can’t make a pear and frangipane tart without getting the two stars — the pears and the almond filling — just right. This is where the flavor and texture of the tart come alive, so don’t skip the details.

Which Pears to Use and How to Prep Them

The best pears for tarts are firm yet ripe. Bosc and Anjou pears are top choices — they hold their shape when baked and slice beautifully. Avoid overly ripe or soft pears, which can become mushy in the oven and leach excess liquid into your almond cream. I like to slice them thinly and fan them over the filling for that gorgeous layered look. You can even poach the pears briefly for extra flavor, but honestly, when they’re in season, fresh slices work wonders.

If you’re a pear enthusiast, try my Pear Crumble for a simpler bake that celebrates the fruit in all its glory.

Elevating the Almond Filling (Toast It!)

The almond filling — also known as crème d’amande — is what gives this tart its nutty richness. To bring out a deeper flavor, lightly toast your almond flour before mixing. It takes just 10 minutes in the oven and gives the filling a warm, toasted note that makes a huge difference.

Mix the almond flour with soft butter, sugar, egg, and a splash of almond extract. A bit of vanilla adds roundness, and a touch of brandy or rum gives it a French twist. I’ve also seen some add citrus zest for brightness, but I prefer letting the pears take the lead.

If cozy, flavor-packed fall desserts are your vibe, you’ll want to bookmark my Moist Pumpkin Bread next — another bake that gets better with toasty, warm spices and subtle sweetness.

Serving, Storing & Pairing

You’ve pulled your pear almond tart from the oven, it’s golden and fragrant, and now comes the best part — sharing (or not!). Whether you’re serving it warm with coffee or saving it for a special dinner, here’s how to make the most of it.

How to Store and Freeze Like a Pro

This tart stores beautifully. Once it’s fully cooled, you can keep it at room temperature in an airtight container for up to 2 days. To extend freshness, refrigerate it for up to 5 days. Just bring it back to room temp before serving — the almond flavor really blooms when it’s not cold.

Freezing? Absolutely. Wrap the fully baked and cooled tart tightly in plastic wrap, then foil, and freeze for up to a month. When ready to enjoy, thaw in the fridge overnight and warm in a 300°F oven for about 10 minutes. This keeps the crust crisp and the filling velvety. This trick works just as well for other cozy bakes like my Apple Cider Cheesecake — a fall favorite that also loves the freezer.

What to Serve with Pear and Almond Tart (Spoiler: Coffee and Cozy Vibes)

This tart shines on its own, but it’s a dream paired with simple sides. A dollop of crème fraîche, whipped cream, or even vanilla gelato adds that creamy contrast. A drizzle of honey or salted caramel? Yes, please.

I love serving it alongside a warm drink — coffee, spiced chai, or even mulled wine. Hosting a fall gathering? Add it to a dessert board with Pumpkin Sugar Cookies and sliced figs for an effortlessly elegant spread.

Frequently Asked Questions About Pear and Almond Tart

Conclusion

This Pear and Almond Tart is more than just a dessert — it’s a moment of calm, comfort, and connection. Whether you bake it for guests or enjoy it quietly with coffee, every bite brings you that perfect balance of crisp crust, sweet pears, and nutty richness. It’s one of those recipes that becomes tradition — the kind you’ll come back to each season, each time with a little more love and confidence.

From my kitchen to yours, happy baking. And if you loved this, don’t miss my Cinnamon Maple Baked Pears or Spiced Apple Fritter Bread for more pear-packed comfort.

If you’re inspired to try this recipe, I’d love to see your creations! Share them with me on Facebook or pin your version on Pinterest so we can keep the baking (and sipping) community growing together. With just a few simple steps, you can transform your daily pick-me-up into something extraordinary.

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