Pear Almond Tart

Pear Almond Tart is my new favorite tart.  Pears poached with cinnamon, cardamom, and vanilla bean arranged on top of almond cream…are you kidding?  What’s not to love.

I love make ahead desserts.  All aspects of this recipe can be prepped in advance, which makes the pear almond tart perfect for Thanksgiving.

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In fact, the entire tart can be assembled and frozen before baking. (See notes in recipe) Score!

For the poached pears you will need:

• 2 1/2 Bosc or Bartlette pears, peeled, core removed, and halved
• 4 cups water
• 1 1/3 cups raw cane sugar
• juice from 1 lemon
• 1 vanilla bean
• 1 cinnamon stick
• 6 cardamom pods, crushed

In a deep saucepan, add all of the ingredients for the poaching sauce and pears.  Simmer over medium-low heat for about 30 minutes or until the pears are tender.  Remove pears from liquid and cool completely.  Set aside.

For the tart and almond cream you will need:

• 6 tablespoons butter (85 g)
• 1/3 cup almond paste (165 g)
• 1 egg
• 2 tablespoons cornstarch (15 g)
• 2 teaspoons almond extract (Rum may be used)
• 1/4 cup sliced almonds
• 2 tablespoons Apricot jam
• 8-inch tart crust, unbaked and pierced with a fork on the bottom (use a tart pan that has a removable bottom)

Cream butter and almond paste together until smooth and there are not lumps.

Add egg, cornstarch, and almond extract.  Mix until smooth.

Dock the bottom of tart crust with a fork. Make sure the crust is in a removable bottom tart pan.

Evenly spread almond cream.  Refrigerate until ready to top with pears.

Slice the pear halves into 1/8-inch slices and arrange on top of almond cream.

Place the small tip of the pear into the center of the tart.

Sprinkle slice almonds in all the spaces where there isn’t a pear.  Place the tart on a parchment lined baking sheet and place in a preheated 375F oven for 40-50 minutes or until the crust is browned and the edges of the pears are caramelized.

While tart is still hot remove outer ring of tart pan.  I place the tart on top of a can and the ring just drops right off.  Place the tart on a cooling rack to cool.

When tart has cooled, heat the jam until thin then strain out solids.  Gently glaze the top of the tart.

Take a look at the layers of soft almond cream and the delicately spiced pears.  Heaven!

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Pear Almond Tart

Pears poached with cinnamon, cardamom, and vanilla bean arranged on top of the almond cream

Course Dessert

Cuisine American, French

Keyword Pear Almond Tart

Prep Time 45 minutes

Cook Time 40 minutes

Total Time 1 hour 25 minutes

Calories 464 kcal

Ingredients

Poached pears:

• 2 1/2 Bosc or Bartlette pears peeled, core removed, and halved
• 4 cups water
• 1 1/3 cups raw cane sugar
• juice from 1 lemon
• 1 vanilla bean
• 1 cinnamon stick
• 6 Cardamom pods crushed

Almond cream:

• 6 tablespoons butter 85 g
• 1/3 cup almond paste 165 g
• 1 egg
• 2 tablespoons corn starch 15 g
• 2 teaspoons almond extract Rum may be used
• 1/4 cup sliced almonds
• 2 tablespoons Apricot jam
• 8- inch tart crust unbaked and pierced with a fork on the bottom (use a tart pan that has a removable bottom.

Instructions

For the poached pears:

1.  In a small saucepan add water and sugar.  Stir until sugar has dissolved.  Add vanilla bean, cinnamon stick and cardamom pods.  Add pears and bring to a gentle simmer.  Cook for 30 minutes or until pears are soft when pierced with a knife.  

2. Remove pears from liquid and cool completely.  
3. Slice each pear into 1/8-inch horizontal slices.

Set aside.

For the almond cream and tart:

1. In a medium size mixing bowl or a mixer (use paddle attachment), cream butter and almond paste until smooth and free of any lumps.  
2. Add eggs, cornstarch, and extract.  Mix to combine.  Mixture should be soft and smooth.  
3. Evenly spread or pipe the almond cream into the 8-inch tart crust.  
4. Place tart on a parchment lined baking sheet.  
5. Arrange sliced pears on top on the almond cream.  Place the smallest end in the center and fan the pear out to the outer edge of the tart.  You will need 5 pear halves.
6. Sprinkle sliced almonds in all the areas where the almond cream is showing.  Basically everywhere the pears do not cover.
7. Place in a preheated 375F oven and bake for 40-50 minutes or until the crust is brown and the pears are beginning to caramelize around the edges.  
8. Remove from oven.

9. While the tart is still hot place the tart on a large round can.  The outer ring of the pan should drop off.    Cool completely.  

Recipe Notes

• Make sure the almond cream is very soft before putting in the shell.
• Use pears that are completely cool, or they will melt the almond cream.
• use raw sliced almonds; toasted ones will burn as the tart is baked.
• Variations of this tart can be made using different fruits - cherries, plums, apricots, peaches, blueberries, etc.
• The raw assembled tart will keep refrigerated for a day or two, or may be frozen.  Do not freeze the baked tart, or the crust will become soggy.
• Almond cream can be made in advance.  Cover with plastic wrap and refrigerate.  Allow to completely soften before using.
• Poached fruit can be made in advance.  Cool the pears and liquid separately.  When both have cooled, store pears in poaching liquid and refrigerate.  They will keep for one week.
• Use a tart pan with a removable bottom.

Nutrition Facts

Pear Almond Tart

Amount Per Serving (8 g)

Calories 464 Calories from Fat 277

% Daily Value*

Total Fat 30.8g 47%

Saturated Fat 15.5g 78%

Cholesterol 105mg 35%

Sodium 157mg 7%

Total Carbohydrates 43.1g 14%

Dietary Fiber 3.9g 16%

Sugars 16.2g

Protein 5.5g 11%

* Percent Daily Values are based on a 2000 calorie diet.