How do you keep a pear tart from being soggy?

The key is blind baking the crust. Pre-bake your tart shell (lined with parchment and weights) before adding the almond filling and pears. This prevents moisture from seeping into the crust. Also, use firm pears and avoid overly juicy varieties.

What to serve with pear and almond tart?

Serve it with crème fraîche, lightly sweetened whipped cream, or vanilla bean ice cream. It also pairs wonderfully with warm drinks like spiced chai or coffee. For a full dessert board, add cozy fall bakes like Pumpkin Sugar Cookies or Pear Crumble .

How long can you freeze pear and almond tart?

You can freeze it for up to one month. Wrap it tightly in plastic wrap and foil. When ready to serve, thaw overnight in the fridge and rewarm in the oven at 300°F for 10 minutes to refresh the crust.

What is the origin of almond tart?

Almond tarts are rooted in French patisserie, where almond cream (crème d’amande) is a classic filling. When paired with pears, it resembles the well-known tarte Bourdaloue , a Parisian invention from the 19th century that combines poached pears and almond cream in a buttery tart shell.

What kind of pear is best for tarts?

Bosc and Anjou pears are ideal. They’re firm, hold their shape when baked, and slice cleanly. Avoid overly ripe pears — they’ll soften too much and release excess liquid during baking.

Pear and Almond Tart Recipe – Ultimate Fall Favorite

Name: Pear and Almond Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 9-inch tart (8 slices)
Cuisine: French
Ingredients: 1 9-inch tart shell, blind baked; 2 firm ripe pears (Bosc or Anjou), peeled and sliced; 1 cup almond flour, toasted; 6 tbsp unsalted butter, softened; 1/2 cup granulated sugar; 1 egg; 1 1/2 tsp almond extract; 1 1/2 tsp vanilla extract; 1 tbsp brandy (optional); 2 tbsp all-purpose flour; 1/2 tsp salt; Honey for brushing (optional)

Description

A buttery pear and almond tart made with almond cream, crisp crust, and fresh ripe pears — perfect for fall baking.

Ingredients

Scale

1 9-inch tart shell, blind baked

2 firm ripe pears (Bosc or Anjou), peeled and sliced

1 cup almond flour, toasted

6 tbsp unsalted butter, softened

1/2 cup granulated sugar

1 egg

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 tbsp brandy (optional)

2 tbsp all-purpose flour

1/2 tsp salt

Honey for brushing (optional)

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Instructions

1. Blind bake tart shell and let cool.

2. Toast almond flour at 350°F for 10 minutes and let cool.

3. Cream butter and sugar until smooth.

4. Mix in egg, almond flour, flour, extracts, brandy, and salt.

5. Spread almond cream into tart shell evenly.

6. Fan sliced pears on top and gently press into cream.

7. Bake at 350°F for 40–45 mins until golden.

8. Cool completely, then brush pears with honey (optional).

9. Serve warm or at room temp.

Notes

Use firm pears to avoid sogginess.

Tart keeps up to 5 days refrigerated.

Freeze up to 1 month, thaw before reheating.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 456
Sugar: 21g
Sodium: 269mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 7g
Cholesterol: 46mg