Pear And Almond Tart Recipes

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Pear and Almond Tart image

Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.

Provided by Ruth Cousineau

Categories     Milk/Cream     Egg     Dessert     Bake     Pear     Almond     Eau de Vie     Winter     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 4 servings with leftovers

Number Of Ingredients 20

For pastry dough
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 1/2 tablespoons cold water
For filling
2 firm-ripe Anjou or Bartlett pears (1 pound total)
2 1/2 tablespoons poire William (French pear brandy) or Cognac, divided
2 large eggs plus 1 large yolk
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
2/3 cup crème fraîche or heavy cream
For topping
1 cup sliced almonds with skins (3 1/2 ounce)
1/4 cup sugar
1 large egg white
Equipment: A 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice


  • Make dough:
  • Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
  • Knead mixture gently in bowl with floured hands just until a dough forms. Turn dough out onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk.
  • Chill, wrapped tightly in plastic wrap, at least 1 hour.
  • Make tart shell:
  • Preheat oven to 350°F with rack in middle.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 13-inch round.
  • Slide bottom of tart pan (separate from rim) under dough and set into rim of tart pan. Cut off excess dough, leaving 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
  • Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 20 to 30 minutes.
  • Carefully remove weights and foil and bake shell until golden, 15 to 25 minutes more. Leave oven on.
  • Make filling and bake tart:
  • Put a heavy baking sheet in oven. Peel and core pears, then cut lengthwise into 1/4-inch slices. Toss pears with 1 tablespoon pear brandy in a bowl, then arrange, overlapping, in tart shell. Put a pie shield on tart pan or cover rim with foil and transfer to baking sheet in oven. Bake just until pears are barely tender, 10 to 12 minutes. Leave oven on.
  • Whisk together eggs, yolk, sugar, vanilla, crème fraîche, a pinch of salt, and remaining 1 tablespoons pear brandy until smooth. Pour over pears.
  • Bake until custard is just set 2 inches from edge, about 18 minutes. Remove from oven and remove pie shield.
  • Make topping and finish baking tart:
  • Stir together all topping ingredients, then gently sprinkle over custard and bake until top is pale golden, about 15 minutes more. Cool tart to warm or room temperature in pan on a rack.


Pear and Almond Tart image

Categories     Dessert     Bake     Poach     Pear     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour
Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)


  • For pears:
  • Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  • For crust:
  • Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For almond filling:
  • Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  • Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  • Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  • Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  • Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.


Pear Almond Tart image

In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 22

1-1/3 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold butter, cubed
2 to 3 tablespoons cold water
3/4 cup sugar
1/4 cup slivered almonds, toasted
1/4 cup all-purpose flour
1-1/2 teaspoons dried grated lemon zest
1/2 to 3/4 teaspoon ground cinnamon
4 medium ripe pears, peeled and sliced
1 tablespoon butter
1 large egg white
1 teaspoon water
1 tablespoon coarse sugar
GLAZE (optional):
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup slivered almonds, toasted


  • In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 314 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.


Pear and Almond Tart image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

4 ounces butter softened
3 1/2 ounces sugar
1 egg
3 tablespoons Brandy
1 teaspoon vanilla extract
4 ounces almond flour or pulverized almonds
1 tablespoon all-purpose flour
1 recipe tart shell (recipe follows)
8 poached pear halves (see note)
4 1/2 ounces all-purpose flour
1 1/3 ounces sugar
Pinch of salt
4 ounces cold butter, cubed
1/2 teaspoon vanilla
1/4 cup cold water


  • Preheat oven to 425 degrees.
  • In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
  • Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
  • In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;


Pear and Almond Tart (Dairy- and Gluten-Free) image

Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.

Provided by VeggieCravings

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 37m

Yield 8

Number Of Ingredients 10

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry


  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
  • Mix almond meal, oat flour, and baking powder together in a bowl.
  • Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
  • Press dough into the prepared tart pan. Arrange pears on top.
  • Bake in the preheated oven until golden brown, 22 to 25 minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g

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Servings 8
Category Cakes And Baking
  • Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
  • Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.
  • For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.
  • Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.
  • Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
  • Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.
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Total Time 1 hr 30 mins
Servings 2
Published 2013-12-07
  • In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms.
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2019-06-14  · Add the almond paste, butter, and sugar to a stand mixer and beat until nice and fluffy. Add two eggs, one at a time, scraping the bowl after each addition. Then add the pure almond extract, salt, and flour and mix until combined. Is imitation almond extract the same as almond extract?
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2008-05-22  · Arrange tart pan on a baking sheet and bake until pastry is golden brown and frangipane is set in the center and golden, about 45 minutes. Remove from oven, set aside to let cool for 15 minutes then carefully remove outer ring of pan and transfer tart …
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  • Gather all the ingredients. Make sure to take out the butter and eggs from the refrigerator and keep at room temperature. If the eggs are too cold when you add to the mixture, they reduce the temperature of the butter, making emulsion more difficult. Adding the eggs all at once also inhibits emulsion, and results in that scrambled egg appearance. You can soak the cold eggs for 5 minutes in warm (not hot!) water, but it's best to take out both butter and eggs out from the fridge earlier.
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Ratings 1
Servings 8
Cuisine French
Category Baked, Dessert
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  • Using the food processor again add flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. ' I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take your tart mold and carefully place your tart dough inside the mold. Using a rolling pin roll the pin over the mold to trim off any excess dough. With
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2016-12-10  · Take your cooled prebaked almond tart crusts and spread almond filling evenly in the crust. Remove the pear stem, cut each in half lengthwise, and remove out the core. Cut each half crosswise into thin slices. Line the pears on the almond filling so they overlap.
Estimated Reading Time 3 mins
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2018-12-03  · Preheat the oven to 350° F. Butter a tart pan. Place on a half-sheet pan to avoid spills. Place pie dough into tart pan and dock the dough with a fork.
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Estimated Reading Time 3 mins
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2013-11-06  · Step 1: Peel the pears, cut them in half and remove the cores. Pour about 300ml of water into a large pan and add the vanilla pod, cinnamon stick and sugar. Bring to the boil, then add the pears...
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Estimated Reading Time 2 mins
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2021-01-04  · pop a whole almond in the centre of each well drained pear place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre spread mixture over and around pears evenly bake for 40-45 minutes or until batter is cooked then remove from oven
4.7/5 (20)
Category Desserts
Cuisine French
Total Time 1 hr
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2020-11-21  · Slide the spatula under pears and transfer carefully on the top of filling. Sprinkle over the top flake almonds and place tarts on the baking sheet in the oven for 35-40 minutes or until golden brown. Remove pear and almond tart from the oven and allow to cool slightly. Serve warm with whipped cream or vanilla ice cream.
Servings 8
Estimated Reading Time 2 mins
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2017-01-02  · Whizz the sugar and butter then add the eggs and almonds. Fill the pastry case with the almond filling and arrange the pears on top. Bake for 30 minutes at 180C, 160C fan, 350F, gas 4, until the frangipane is golden brown and risen. Meanwhile, make the glaze.
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Total Time 1 hr 10 mins
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2011-10-18  · Press down on the top of the slices to fan out the pear slices. Use a spatula to transfer the pear to the tart as you see in the picture below. Repeat with remaining pear halves. Place the tart pan on the hot baking sheet and bake it for about 50 to 55 minutes, make sure the almond filling is set and golden brown. Let the tart cool on a wire rack.
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pear and almond tart Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.
See details »

2018-11-06  · Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour.
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