Pear and Almond Tart: A Fall Favorite with a Buttery Twist
A buttery pear and almond tart made with almond cream, crisp crust, and fresh ripe pears — perfect for fall baking.
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
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.