Pear & Almond Tart
Pear and almond, a classic flavor match, complement each other beautifully in this tasty tart.
- Prep time
- 22 min
- Cook time
- 1 hr 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (48g) [product-link]almond flour[/product-link] or finely ground almonds
- 1/3 cup (67g) granulated sugar
- 5 tablespoons (71g) butter, softened
- 1/4 teaspoon table salt
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (43g) butter, softened
- 1/4 teaspoon table salt
- 2/3 cup (131g) granulated sugar
- 1 tablespoon plus 2 teaspoons (12g) King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon almond extract
- 2 large eggs
- 3/4 cup (72g) [product-link]almond flour[/product-link] or finely ground almonds
- 5 canned pear halves in heavy syrup, well drained; or poached pear halves
- 1 tablespoon (14g) butter, melted
- 1 tablespoon coarse sparkling sugar, optional but pretty
Instructions
- 1
Preheat the oven to 350°F.
- 2
To make the crust: Beat together the sugar, butter, salt, and flavorings.
- 3
Add the flours, stirring to make crumbs that cling together when squeezed.
- 4
Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan; prick it all over with a fork.
- 5
Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. Remove it from the oven.
- 6
To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.
- 7
Beat in the eggs, then add the almond flour, stirring just to combine.
- 8
To assemble the tart: Spread the filling in the bottom of the crust.
- 9
Slice the pear halves horizontally into 1/2" slices; for easiest handling, don't separate the slices. Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.
- 10
Brush the pears with melted butter and sprinkle with white sparkling sugar.
- 11
Bake the tart for 40 to 45 minutes, until the top is lightly browned. Cool slightly before serving.
- 12
Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.