Go Back
5 from 1 vote

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


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.


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*
Fat 30.8g47%
Saturated Fat 15.5g78%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 105mg35%
Sodium 157mg7%
Potassium 0mg0%
Carbohydrates 43.1g14%
Fiber 3.9g16%
Sugar 16.2g18%
Protein 5.5g11%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.