Pear Almond Tart
This Pear Almond Tart is the perfect fall dessert. With a buttery almond filling and juicy pears, it’s a simple, delicious treat for autumn days. Perfect for busy bakers!
Servings: 1 (9 inch) tart
Ingredients
- 1 ¼ cups blanched almonds
- ½ cup sugar plus ½ - 1 Tablespoon to sprinkle on top of the of the tart
- ⅓ cup all purpose flour
- ¼ teaspoon salt
- 4 Tablespoons butter melted, plus 1 Tablespoon butter chilled and cut into small cubes
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla extract
- 2-3 pears peeled, cored and cut into thin slices
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Blanched almonds are almonds that have their skin removed. You can buy them already blanched or do it yourself, by covering the almonds with boiling water for one minute, draining the water, rinsing and the skin will rub off as you dry them.
- Blend the blanched almonds and ½ cup of sugar in the food processor until the almonds are finely ground. Add the flour and salt and pulse a few times to combine.
- Add the eggs, melted 4 Tablespoons butter, milk and vanilla. Mix just until the batter is uniformly combined.
- Pour the batter into a 9 inch tart pan. Arrange the pear slices on top of the tart in whatever design you like. Sprinkle with the remaining ½-1 Tablespoon sugar and the remaining 1 Tablespoon butter that is chilled and cut into small cubes.
- Bake in the preheated oven for 40-45 minutes, until the edges are golden brown.
Notes
Try Other Fruit Instead of Pears
While pears work beautifully in this tart, you can easily swap them for other fruits like apples, or even stone fruits like peaches or plums. Just make sure to adjust the cooking time slightly depending on the fruit ripeness and moisture content.
Blanched Almonds
Blanched almonds are simply almonds that have had their skins removed. You can buy them at the store or do it yourself.
- To blanch almonds, just cover them with boiling water and let them sit for about a minute. After that, drain the water and rinse the almonds under cool water. The skins will slip right off as you gently rub them with your fingers or a towel. It’s a simple process, and you’ll end up with perfectly smooth almonds for your tart.
