There’s something magical about the way a Pear & Almond Tart can make an ordinary afternoon feel like a special occasion. Picture this: a buttery, flaky crust cradling a velvety almond frangipane, topped with caramel-kissed pears that melt in your mouth. It’s the kind of dessert that whispers je ne sais quoi but still feels like home. Whether you’re hosting a dinner party or just treating yourself to a quiet moment with a cup of tea, this tart is your ticket to effortless elegance.
Why This Recipe Works
- The flavor dance: Sweet, juicy pears waltz with nutty frangipane, while a hint of lemon zest keeps things lively.
- Flexible charm: Dress it up for a fancy soirée or keep it rustic for Sunday brunch—it adapts like your favorite little black dress.
- Make-ahead magic: Bake it the day before, and let the flavors cozy up overnight. Stress-free entertaining? Yes, please.
The Beauty of Simplicity
- No fancy skills required: If you can mix, spread, and slice, you’re golden.
- Play with it: Gluten-free? Dairy-free? This tart rolls with the punches.
- Instant wow factor: One bite, and your guests will swear you trained in Paris.
Essential Ingredients & Tools
Ingredients
- 1 ¼ cups all-purpose flour (the backbone—swap in gluten-free if needed, but add a pinch of xanthan gum for friendship).
- ½ cup cold butter, cubed (like tiny icebergs—this keeps the crust tender, not tough).
- ¼ cup sugar (just enough sweetness to flirt with the pears).
- 1 egg yolk (the glue that holds it all together without overworking the dough).
- 2 tbsp ice water (spritz it in like you’re teasing the dough to come together).
- 1 cup almond flour (toasted, if you’re feeling extra—it deepens the flavor like a good story).
- ½ cup sugar (to balance the almonds’ earthy vibes).
- ½ cup softened butter (beat it until it’s fluffy, like a cloud with a PhD in deliciousness).
- 1 egg + 1 egg white (room temp—cold eggs are like uninvited guests at a party).
- 1 tsp vanilla extract (or almond extract for a nutty encore).
- 1 tsp lemon zest (the bright little high note that keeps everything from feeling too heavy).
- 3–4 firm-ripe pears (Bosc or Anjou—they’re the Audrey Hepburns of the pear world: elegant and sturdy).
- 2 tbsp apricot jam (for that glossy finish—like lipstick for your tart).
- 1 tbsp lemon juice (to keep the pears from turning into sad, brown wallflowers).
Tools
- 9-inch tart pan with a removable bottom (non-negotiable—unless you enjoy tart surgery).
- Food processor or your hands (both work, but the processor is like having a sous chef).
- Rolling pin (or a wine bottle—we don’t judge).
- Parchment paper & pie weights (or dried beans from that soup you keep meaning to make).
- Pastry brush (or your fingers—just pretend you’re Picasso).
How to Make Pear & Almond Tart
- Prepare the crust: Pulse 1 ¼ cups all-purpose flour, ¼ cup sugar, and ½ cup cold butter, cubed in a food processor until it looks like sandy breadcrumbs. Add 1 egg yolk and 2 tbsp ice water, then pulse just until the dough clings together like a shy hug. Wrap it in plastic and chill for 30 minutes—this is the dough’s “me time” to relax.
- Blind bake the crust: Roll it out on a floured surface (think of it as yoga for pastry), then drape it into the tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Blind bake at 375°F for 15 minutes, then remove the weights and bake 5 more minutes until golden.
- Make the frangipane: Beat ½ cup softened butter and ½ cup sugar until it’s lighter than your post-vacation mood. Add 1 egg + 1 egg white one at a time, mixing like you’re tucking them in. Fold in 1 cup almond flour, 1 tsp vanilla extract, and 1 tsp lemon zest with the gentleness of a lullaby.
- Assemble the tart: Spread the frangipane evenly into the pre-baked crust. Peel and core 3–4 firm-ripe pears, slicing them ¼-inch thick. Arrange the slices in concentric circles (or toss them haphazardly for “rustic charm”). Brush with 1 tbsp lemon juice to keep them fresh-faced.
- Bake and finish: Bake at 350°F for 30–35 minutes until the frangipane is golden and firm. Warm 2 tbsp apricot jam with a splash of water, then brush it over the tart like you’re gilding a masterpiece. Let it cool slightly—this is the tart’s “cool down” after its sauna session.
Pro Technique
- Butter and sugar: Cream them like they’re the lead singers of a band—until fluffy and pale. This traps air for a lighter texture.
- Eggs at room temp: Cold eggs can cause the mixture to separate, so let them warm up first.
- Whip the egg white: Fold it in at the end for a frangipane that’s light as a sigh.
- Blind bake: Skipping this is like skipping sunscreen—you’ll regret it later. It prevents a soggy bottom.
- Parchment and weights: They’re the bouncers keeping your crust from slouching during baking.
- Post-weight bake: Those extra 5 minutes are the difference between “good” and “where’s the recipe?”
Chef’s Wisdom
Bosc pears are the MVPs—they hold their shape like a ballet dancer. Slice them thin enough to bend but thick enough to bite. Pat them dry so they don’t weep into the frangipane.
Warm the jam with a splash of water to make it brushable. Apply it while the tart’s still warm—it’ll cling like a grateful hug.
Storage & Freshness Guide
- Room Temp: Under a cake dome, it’ll stay crisp and happy for 1–2 days.
- Fridge: Wrap it tightly for up to 4 days. Reheat slices at 300°F for 10 minutes to revive the crust.
- Freezer: Slice, wrap in parchment and foil, and freeze for a month. Thaw at room temp, then warm slightly.
Nutrition Profile
Per serving:
- Calories: 320
- Fat: 20g (the good kind, from almonds and butter)
- Carbs: 32g (worth every bite)
- Fiber: 3g (thanks, pears)
Ingredient Variations and Their Impact
- Gluten-Free: Swap the flour 1:1 with GF blend. Add 1 tsp xanthan gum for structure.
- Dairy-Free: Use vegan butter and skip the egg wash. Brush with almond milk for browning.
- Nut-Free: Try toasted sunflower seed flour (toast it first to mellow the flavor).
- Spiced: Add ½ tsp cardamom or cinnamon to the frangipane for cozy vibes.
- Poached Pears: Simmer pears in vanilla syrup or red wine first for extra depth.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: The creamy coldness contrasts the tart’s warmth, while vanilla echoes the frangipane’s notes.
- Whipped Mascarpone: Its tangy richness balances the tart’s sweetness without overpowering.
- Fresh Berry Salad: A mix of raspberries and blackberries adds a refreshing, acidic contrast.
Drinks
- Late-Harvest Riesling: The wine’s honeyed apricot notes mirror the tart’s flavors.
- Dark Roast Espresso: Bitter coffee cuts through the dessert’s richness, cleansing the palate.
- Earl Grey Tea: The bergamot’s citrusy brightness complements the lemon zest in the tart.
Pear & Almond Tart
Recipe Controls
Create an elegant Pear & Almond Tart with my easy recipe. Featuring a buttery crust, velvety frangipane, and caramelized pears. Perfect for any occasion. Bake it now!
Ingredients
For the Sweet Pastry Crust
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1 ¼ cups all-purpose flour
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½ cup unsalted butter (chilled & cubed)
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¼ cup granulated sugar
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1 large egg yolk
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2 tbsp ice water
For the Almond Frangipane Filling
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1 cup almond flour
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½ cup granulated sugar
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½ cup unsalted butter (softened)
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1 large egg
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1 large egg white
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1 tsp vanilla extract
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1 tsp lemon zest
For the Pear Topping
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3–4 ripe but firm pears
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2 tbsp apricot jam
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1 tbsp lemon juice
Instructions
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Pulse 1 ¼ cups all-purpose flour, ¼ cup granulated sugar, and ½ cup unsalted butter, chilled & cubed in a food processor until sandy. Add 1 large egg yolk and 2 tbsp ice water; pulse until dough forms. Chill 30 min.01
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Roll dough into a 12-inch circle, transfer to tart pan, and prick with a fork. Blind bake at 375°F for 15 min with weights, then 5 min without.02
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Beat ½ cup unsalted butter, softened and ½ cup granulated sugar until fluffy. Add 1 large egg + 1 large egg white one at a time, then fold in 1 cup almond flour, 1 tsp vanilla extract, and 1 tsp lemon zest.03
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Spread frangipane into crust. Arrange 3–4 ripe but firm pears, sliced, on top. Brush with 1 tbsp lemon juice.04
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Bake at 350°F for 30–35 min. Warm 2 tbsp apricot jam with water, brush over tart, and let cool slightly before serving.05
