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Pear Almond Tart

This has to be an all time favorite autumn tart here at The Cook's Atelier. It's easy to make and absolutely delightful. We promise, you are going to love it! It's perfect for the holidays and gives you that little taste of France wherever you are.


Pear Almond Tart

Serves 6 to 8

1 recipe Pâte Sucrée 


for the pears

4 cups water

1 1/4 cups sugar

1 1/2 tablespoon fresh lemon juice

4 medium pears, peeled

Bring 4 cups water, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved. Add pears and reduce the heat to medium and simmer until the pears are tender, about 20 minutes. Cool the pears in the syrup.


for the almond filling

2/3 cups ground almonds

1 tablespoon all purpose flour

6 tablespoons sugar

6 tablespoons unsalted butter, room temperature

1 large egg

In a medium bowl, mix the ground almonds, sugar and butter until smooth. Add the egg and mix until incorporated. Cover and chill at least 3 hours.


to prepare the tart

Preheat the oven to 375 degrees F. Position a rack in the center of the oven.

Place the dough on a lightly floured work surface, and sprinkle with a little bit of flour. Roll it into a 1/4-inch-thick circle, flouring as needed. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the tough over the 9-inch tart pan. Gently press the dough into the pan, being careful not to stretch the dough as this will cause it to shrink when baking. To remove the excess dough, work your way around the edge pinching off the excess dough with your fingers. Chill the dough in the freezer for 10 minutes before baking.

Prick the bottom with a fork and line the shell with parchment paper. Fill the lined tart with dried beans or pie weights and bake for 15 minutes. Take the tart out of the oven and carefully remove the parchment paper and dried beans. Return the tart to the oven, and bake until golden brown turning as needed to ensure even color. Set aside on a rack to cool.

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 the slices but keep the slices tightly overlapped and arrange on the tart.

Bake tart until golden and a tester inserted into the center of the filling comes out clean, about 55 minutes. Cool tart in pan. To serve, cut into wedges and sprinkle with powdered sugar.