Pear & Almond Tart

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Yield: 8 to 10 servings

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Pear and almond, a classic flavor match, complement each other beautifully in this tasty tart.

Pear & Almond Tart

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 06/27/2011




  • 3 tablespoons soft butter
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1 tablespoon + 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 3/4 cup almond flour or finely ground almonds
  • 5 canned pear halves in heavy syrup, well drained*; or poached pear halves
  • 1 tablespoon melted butter
  • 1 tablespoon coarse white sparkling sugar, optional but pretty
  • *Save the syrup you pour off the pears to make the sauce below, if you wish. If you don?t plan to make the sauce, feel free to purchase canned pears in water.

Sauce (optional)

  • 3 tablespoons Crème Caramel Mix
  • 3/4 cup pear syrup
  • 3/4 cup heavy cream


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) Place the well-drained pears on top of the filling, pressing them down gently so the edges are covered.

10) Brush the pears with melted butter and sprinkle with white sparkling sugar, if desired.

11) Bake the tart for 40 to 45 minutes, until the top is lightly browned. Cool slightly before serving.

12) To make the optional sauce: Dissolve the Crème Caramel Mix in the pear syrup. Feel free to spice the sauce with ground cinnamon and a touch of ground cloves or allspice, to taste.

13) Heat the cream to a simmer, and stir in the pear syrup mixture.

14) Bring back to a simmer, and cool. Serve with pear tart.

Yield: 8 to 10 servings.


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  • star rating 11/02/2014
  • bergenser from KAF Community
  • As many have stated, this is truly a fabulous recipe and it is well worth the little effort to make it. My only thought is this: it seems to me the almond flavor overpowers the pears; I used canned, don't know if using fresh poached pears would make a difference. In any case, it is wonderful!
  • star rating 10/04/2014
  • Miriam from KAF Community
  • Wow! Several steps, but not difficult & very well worth it. A lovely way to use up slightly sad pears. I didn't have any softened butter so used vegan margarine & egg replacer - no one could guess. Yet another incredible, easily adaptable KAF recipe. My tart pan is a 10" round so I increased all the ingredients slightly. Gorgeous & oh-so-tasty. The texture of the pear & the almond flour match, and the wonderful almond flavor...this is the hands down the best baked anything I've had with pears.
  • star rating 06/26/2014
  • Jill from Illinois
  • Wow! This is one of the best desserts I've ever made. I thought it was easy, but I did not make the carmel topping; I subbed vanilla ice cream. I also used fresh pears, cut the sugar in half, and sprinkled raisins on the top. Super!
  • star rating 01/19/2014
  • Ruth from Huntington Beach, California
  • I don't know about all the people who said it was easy. Not easy and it was time consuming, but the final product looked lovely and the taste was wonderful.
  • star rating 08/20/2013
  • Dawn from Woodbridge, VA
  • Oh my goodness! Easy and delicious! Doesn't get any better than this!
  • star rating 07/24/2013
  • sara from flagstaff,Arizona
  • it was delicous
  • star rating 10/08/2012
  • member-jehmb from KAF Community
  • Absolutely wonderful! The recipe was very easy. The filling tastes like marzipan and compliments the pears nicely. Well worth investing in the tart pan!
  • star rating 03/15/2012
  • yourfavoritegnat from KAF Community
  • This was really good, the batter/cake part is dense but not so much so that it seems like a "bar" instead of a cake. Perfect tart for all seasons because you can use any seasonal fruit. I used cherries instead of pears. I will make this again.
  • star rating 11/05/2011
  • Karen from Cypress, CA
  • This tart was beautiful and delicious. It made me look like an expert. No one believed I used canned pears.
  • star rating 10/12/2011
  • Melanie Westberg from KAF Community
  • I modified this recipe for my gluten free and almond-allergic children by substituting hazelnut flour and gluten free four mix for the almond meal and wheat flour. It was wonderful. The tart pan shown makes for a very nice presentation.
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