Almond Pear Tart

This Almond Pear Tart is a beautiful dessert that’s as elegant as it is easy to make. A buttery crust holds a rich almond filling (also known as frangipane), topped with thinly sliced ripe pears that bake into tender, caramelized perfection. Whether I’m serving it for a dinner party or simply treating myself with coffee, this tart feels like a little slice of French bakery magic at home.

Why You’ll Love This Recipe

I love how this tart looks like it came from a pastry shop, but it’s incredibly simple to pull together. The almond filling is creamy, lightly sweet, and full of nutty flavor that pairs beautifully with the soft, juicy pears. It’s a dessert that feels special without being fussy, and it tastes even better the next day. Plus, it’s naturally elegant—no frosting, stacking, or fancy decorations needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (for the tart crust)

• Unsalted butter (cold and cubed, for crust and filling)

• Sugar (granulated, for crust and filling)

• Egg (for the crust and almond mixture)

• Ground almonds or almond flour

• Vanilla extract or almond extract

• Ripe pears (such as Bosc or Bartlett, peeled and thinly sliced)

• Salt

• Optional: apricot jam (for glazing)

Directions

1. I start by making the tart crust. I mix the flour, sugar, and salt, then cut in the cold butter until it resembles coarse crumbs. I add an egg and mix until the dough just comes together.

2. I press the dough into a tart pan, making sure it goes evenly up the sides. I chill it in the fridge for 30 minutes.

3. While the crust chills, I make the almond filling by creaming softened butter and sugar, then beating in the egg, almond flour, and vanilla (or almond extract).

4. I preheat the oven to 350°F.

5. Once the crust is chilled, I spread the almond mixture evenly over the bottom.

6. I fan the pear slices over the almond filling in a decorative pattern.

7. I bake the tart for 35–40 minutes, until the pears are tender and the almond filling is golden and set.

8. Optional: I brush the top with warm apricot jam for a glossy finish once the tart cools slightly.

9. I let it cool before slicing and serving.

Servings and timing

This tart serves 8. I usually spend about 20 minutes prepping, 30 minutes chilling the dough, and 40 minutes baking—so it’s ready in about 1 hour and 30 minutes from start to finish.

Variations

Sometimes I add a splash of amaretto  to the almond filling for extra depth. I’ve also tried it with apples or stone fruit instead of pears. For a rustic version, I skip the tart pan and shape it galette-style on a baking sheet. A sprinkle of sliced almonds on top adds a nice crunch, and a scoop of whipped cream or vanilla ice cream makes it extra indulgent.

Storage/Reheating

I store the tart covered at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm slices in a low oven (around 300°F) for 10–15 minutes. It can also be served cold or at room temp, which makes it great for make-ahead desserts.

FAQs

Can I use store-bought crust?

Yes, when I’m short on time, I’ve used a pre-made tart shell or rolled-out pie dough. It’s still delicious, though the homemade crust adds a bit more buttery flavor.

What kind of pears work best?

I prefer Bosc or Bartlett pears because they hold their shape and sweetness well when baked. I make sure they’re ripe but still firm for best results.

Can I make this tart ahead of time?

Absolutely. I often bake it a day ahead—the flavors deepen, and the texture holds up perfectly. I just store it at room temperature and add the glaze just before serving if using.

Is this tart gluten-free?

Not as written, but I’ve made it with a gluten-free tart crust and almond flour filling with great success. Just be sure to use a good-quality gluten-free flour blend for the crust.

Can I freeze it?

Yes, I let the tart cool completely, wrap it tightly, and freeze for up to 2 months. I reheat it gently in the oven to restore the texture before serving.

Conclusion

Almond Pear Tart is one of those recipes that feels timeless—simple, elegant, and full of warm, nutty flavor. The combination of buttery crust, soft almond filling, and tender pears makes each bite feel indulgent and comforting. Whether I’m baking it for a gathering or enjoying a slice with coffee in the afternoon, it always delivers a little bliss.

Almond Pear Tart

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This Almond Pear Tart features a buttery pastry crust, a rich almond‑frangipane filling, and beautifully arranged thinly‑sliced ripe pears—elegant yet easy.

• Author: Mayaa
• Prep Time: 20 minutes (plus 30 minutes chilling time)
• Cook Time: 35–40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: French‑inspired
• Diet: Vegetarian

Ingredients

• 1 ⅔ cups all‑purpose flour
• ¼ cup granulated sugar
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 large egg (for crust)
• ½ cup unsalted butter, softened (for filling)
• ½ cup granulated sugar (for filling)
• 2 large eggs (for filling)
• 1 cup ground almonds or almond flour
• 1 tsp vanilla extract or ½ tsp almond extract
• 3‑4 ripe pears (Bosc or Bartlett), peeled and thinly sliced
• Optional: 2 tbsp apricot jam, warmed (for glaze)

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Instructions

1. Make the crust: Combine flour, sugar, and salt in a bowl. Cut in the cold butter until mixture resembles coarse crumbs. Add one egg and mix until dough just comes together.
2. Press dough into a greased 9‑inch tart pan, pressing evenly up the sides. Chill in the fridge for 30 minutes.
3. Preheat oven to 350°F (175°C).
4. Make the almond filling: Cream softened butter and sugar until smooth. Beat in the eggs, then stir in ground almonds and vanilla (or almond extract).
5. Spread the almond filling evenly in the chilled crust.
6. Arrange the thin pear slices decoratively over the almond layer.
7. Bake for 35‑40 minutes, until the filling is set and the pears are tender and golden.
8. Optional: After removing from oven and letting cool slightly, brush the top lightly with warmed apricot jam for a glossy finish.
9. Allow to cool, slice, and serve. The tart can be eaten warm or at room temperature.

Notes

• You can substitute half the pears with thinly‑sliced apples or stone fruit if you prefer.
• For a slightly deeper flavor, add 1 tbsp amaretto or almond liqueur to the almond filling.
• Sliced almonds on top add an appealing crunch.
• To make it gluten‑free, use a gluten‑free flour blend in the crust and ensure almond flour is certified gluten‑free.

Nutrition

• Serving Size: ⅛ tart
• Calories: 360
• Sugar: 19 g
• Sodium: 120 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 55 mg