The juicy pear pairs well with the sweet almond cream. Two flavors so meant to be! So incredibly tasty.
If you have not noticed my addiction for everything almond yet, you can see it here, also here and even here with bananas. But this French almond pear tart is a French classic also called Tarte Amandine.
All year round
What I like about certain recipes like this one is that you can bake it all year round. Pears are pretty easy to find any time of the year.
Score! A recipe in your repertoire you can bake and enjoy literally ALL THE TIME.
Almond meal is actually a staple in my house. I really stresses me out if I run out and don’t have extra. I’m like that for a few ingredients lol!
It’s a classic & it’s simple
Tarte Amandine will be found in French bakeries in individual forms but also full tart size. It’s the perfect ‘gouter’ (4pm French snack) with your coffee (or tea).
It also presents well so it can also be a great dessert to bring to a friend’s dinner.
Also… It’s easy! Just a few steps:
- THE CRUST: If you have never made one, let me tell you, it’s not complicated and I have broken down the recipe below. Questions? Doubts? Let me know, happy to chat! I can do this pie crust with my eyes closed
- ALMOND CREAM: Just a few ingredients in a bowl and mix. Easy peasy! My kids do it while I prepare the crust.
- PEARS: not a fan? change it for apples if you wish.
This recipe works well for a full size tart as well. I just love making individual desserts. Everyone gets a mini tart and I don’t hear I want the biggest slice 🙂
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Almond Pear Tart
- 3 pears
For the crust
- a little less than 1/2 cup butter, softened (cut in cube packed) or 100g
- 1 and 1/3 cup flour or 200g
- 60 ml water (room temperature)
- 1 pinch salt
For the almond filling:
- 3 eggs medium-sized
- a little less than 1/2 cup butter (cut in cube packed) or 100g
- a little less than a 1 cup almond meal or 100g
- 1/2 cup sugar or 100g
- Pre-heat the oven at 350C.
For the almond filling:
- In a bowl, mix the eggs and sugar until lighter.
- Add the butter and mix well (you may use a hand mixer if you find easier)
- Add the almond meal.
For the crust:
- Mix the butter, the flour and salt together until it is crumbly.
- Add the water at once and mix gently to form a bowl of dough.
- Don’t over-work it, just enough so all the crumbs are all picked up.
- You are done! It is ready to be rolled!
- In individual tart molds (3 inch diameter), put the rolled crust.Bake at 300F for 15 minutes or until the crust and the top is golden.
- Pour some of the almond filling in each – probably the equivalent of 3-4 tablespoons – give or take. Don’t over fill it, the pear will overflow it otherwise.
- Add half of a pear slices in each mold.
- Bake for 20-25 min in the over (previously pre heated at 350C) until golden if you are making individual. Bake 40 min if you are making one big tart.