Pear Almond Tart

This Pear Almond Tart is the perfect fall dessert. With a buttery almond filling and juicy pears, it’s a simple, delicious treat for autumn days. Perfect for busy bakers!

For me, fall baking always means apples and pears—I’m not as into pumpkin-flavored everything as some people, but I do love these sweet, juicy fruits. That said, I’m no stranger to pumpkin desserts. Over the years, I’ve started making my fair share of delicious pumpkin treats every fall, from a classic pumpkin pie to a rich pumpkin swirl cheesecake. But when it comes down to it, apple and pear desserts will always be my favorite. Maybe that’s because of my Belarusian roots, where apples and pears were in abundance and pumpkin baking wasn’t as popular. In fact, I didn’t even know what pumpkin pie was until we moved to the States!

With so many apple recipes already in my collection, I decided to branch out and explore more pear-based desserts. That’s when I found this Pear Almond Tart in a Taste of Home magazine, and I’m so glad I did.

The combination of almonds and pears is a match made in heaven. The tart’s base is incredibly easy to make—just pulse the ingredients in a food processor, pour into the pan, and then arrange the pear slices on top. In just a few simple steps, you’ve got a gorgeous dessert ready for the oven. The result is a buttery, sandy texture with juicy, slightly tart pears that balance the sweetness of the almond filling. It’s the perfect dessert for cozy autumn days—and it’s ideal for anyone who needs a quick yet impressive treat.

Ingredients:

• Blanched Almonds
  • Blanched almonds are almonds that have had their skins removed. You can buy them already blanched or do it yourself—it’s super easy (I’ll share instructions below if you need them!). These almonds give the tart its signature nutty flavor and smooth texture. They also help create a rich, slightly creamy almond tart that pairs perfectly with the pears.
• Granulated Sugar
  • Granulated sugar is used to sweeten the tart. While I’ve always used regular granulated sugar, you could experiment with sugar substitutes if you’d like, or even use raw sugar.
• Raw Sugar or Turbinado Sugar
  • This is for sprinkling on top of the tart before baking. Raw sugar, or turbinado sugar, has a coarse texture and gives the top of the tart a lovely, crunchy, caramelized finish that contrasts perfectly with the tender almond filling.
• All Purpose Flour
  • Just a small amount of flour helps provide a little structure to the tart, making it tender but not too dense.
• Salt
  • A pinch of salt goes a long way in rounding out the flavors.
• Butter
  • The butter gives the tart a lovely richness and helps create that tender, melt-in-your-mouth texture.
  • I recommend using unsalted butter here, but you can also use salted butter, just skip the extra salt.
• Eggs
  • Eggs are essential for binding the tart together and giving it that smooth texture.
• Milk
  • Milk adds moisture and helps achieve that perfect creamy texture in the almond filling. You can use regular whole milk, or if you prefer, a dairy-free alternative like almond milk or oat milk should work well too.
• vanilla extract
• Pears
  • Pears are the star of this tart! For the best results, choose pears that are perfectly ripe—not too hard, not too soft. If they’re under-ripe, they’ll stay too firm even after baking. If they’re overripe, they’ll lose their shape, though they’ll still taste delicious.

DIY Blanched Almonds

Blanched almonds are simply almonds that have had their skins removed. You can buy them pre-blanched, but it’s super easy to do it yourself at home!

To blanch almonds, just cover them with boiling water and let them sit for about a minute. After that, drain the water and rinse the almonds under cool water. The skins will slip right off as you gently rub them with your fingers or a towel. It’s a simple process, and you’ll end up with perfectly smooth almonds for your tart.

How To Make Pear Almond Tart

1. Preheat the Oven to 350°F
   • Start by preheating your oven to 350°F (175°C). This ensures that your tart will bake evenly and come out golden brown.
2. Prepare the Almond Filling
   • In a food processor, blend the blanched almonds and ½ cup of sugar until the almonds are finely ground. This step is important for creating that smooth, almond-based filling. You want the almonds to be as finely ground as possible for a nice texture. You could also use almond meal or almond flour if you prefer, but the process is the same.
3. Combine the Dry Ingredients and Wet Ingredients
   • Add the flour and a pinch of salt to the almond mixture and pulse a few times to combine. Then, add the eggs, melted butter, milk, and vanilla extract. Pulse until the batter is smooth and uniform.
   • Be careful not to overmix, as this can affect the texture. The batter should have a slightly thick consistency that will hold up well in the tart pan.
4. Assemble the Tart
   • Pour the almond batter into a 9-inch tart pan, spreading it evenly across the bottom. Once the batter is in place, arrange your pear slices on top. Get creative here! You can layer the pears in a fan shape, spiral them, or just scatter them however you like.
5. Add the Finishing Touches
   • Sprinkle the top of the tart with the remaining ½ to 1 tablespoon of sugar, depending on how sweet you want it. Then, add small cubes of chilled butter (1 tablespoon) on top of the pears. This little bit of butter will melt into the tart as it bakes, creating a beautiful golden crust and enhancing the flavor.
6. Bake the Tart
   • Place the tart in the preheated oven and bake for 40-45 minutes. Keep an eye on it towards the end—you’re looking for the edges to be golden brown and the center to be set.

Helpful Tips and Frequently Asked Questions

More Fruit Desserts To Try

• Apple Cranberry Pie
• Nectarine Galette
• Swiss Apple Pie
• Pear Dutch Baby

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