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Spiced pear and almond tart is a yummy dessert that looks fancy but isn’t too hard to make. The tart has a sweet crust, almond cream filling, and spiced pears on top. You’ll love how the flavors blend together in each bite.
This tart is perfect for fall or winter when pears are in season. You can make parts of it ahead of time, which is great for parties. The mix of buttery crust, nutty almond, and soft fruit makes it a crowd-pleaser.
Exact Ingredients (Spiced Pear And Almond Tart) + Possible Substitutes
For the tart shell:
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup cold butter, cubed
• 1 egg yolk
• 2-3 tablespoons ice water
You can swap all-purpose flour with whole wheat flour for a nuttier taste. Coconut sugar works as a healthier alternative to regular sugar.
For the almond filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup almond flour
• 1 teaspoon vanilla extract
Try using margarine instead of butter for a dairy-free option. Almond extract can replace vanilla for a stronger almond flavor.
For the spiced pears:
• 3-4 ripe pears, peeled and sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
Apples make a great substitute if pears aren’t available. You can use honey as a natural sweetener instead of sugar.
Additional ingredients:
• 1/4 cup sliced almonds for topping
• Powdered sugar for dusting (optional)
Feel free to use other nuts like pecans or walnuts for the topping. A drizzle of honey can replace the powdered sugar for a finishing touch.
Instructions
Preheat your oven to 350°F (175°C). Roll out puff pastry and line a tart pan. Chill in the fridge while you make the filling.
For the almond cream, mix butter and sugar until creamy. Add an egg and beat well. Stir in almond flour, all-purpose flour, and a pinch of ground cardamom.
Spread the almond cream in your chilled tart shell. Peel and slice pears thinly. Arrange them on top of the almond cream in a pretty pattern.
Sprinkle some crushed almonds over the pears. Brush everything with a little honey for shine.
Bake your tart for 35-40 minutes. It’s done when the top is golden brown and the filling is set.
Let the tart cool before slicing. You can serve it warm or at room temperature. A dollop of whipped cream on top is nice but not needed.
This spiced pear and almond tart is perfect for fall gatherings. The mix of sweet pears and nutty almond is sure to please your guests.
Tips, Tricks & Storing
Use ripe but firm pears for the best results. They’ll hold their shape better during baking.
Chill your pastry dough before rolling it out. This helps prevent shrinkage when baking.
Don’t overmix the frangipane filling. Stop mixing as soon as everything is combined to keep it light and fluffy.
Brush the pears with lemon juice to prevent browning before arranging them on the tart.
For extra flavor, try adding a splash of brandy or rum to the frangipane mixture.
Store your baked tart at room temperature for up to 2 days, covered loosely with foil.
You can freeze the unbaked tart for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
To reheat, pop individual slices in the microwave for 20-30 seconds or warm the whole tart in a 300°F oven for 10-15 minutes.
For a prettier presentation, dust the cooled tart with powdered sugar just before serving.