Our Family's Favorite Pear and Almond Tart Recipe

Name: Our Family's Favorite Pear and Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 63 grams Unsalted butter; 63 grams Sugar; 1/2 Egg; 130 grams Plain flour; 2 grams Baking powder; 2 grams Salt; 1 few drops Vanilla oil; 65 grams Butter; 65 grams Powdered sugar; 65 grams Beaten egg; 65 grams Ground almond with skins; 1 few drops Vanilla oil; 1 Tinned pear, sliced almond, pistachos, icing sugar and nappage

Servings: persons

63 grams Unsalted butter
63 grams Sugar
1/2 Egg
130 grams Plain flour
2 grams Baking powder
2 grams Salt
1 few drops Vanilla oil
65 grams Butter
65 grams Powdered sugar
65 grams Beaten egg
65 grams Ground almond with skins
1 few drops Vanilla oil
1 Tinned pear, sliced almond, pistachos, icing sugar and nappage

1
Sift the flour, baking powder and salt several times.
2
Soften the unsalted butter to room temperature and mix together with the sugar.
3
Add the beaten eggs little by little and whisk constantly.
4
Mix in a few drops of vanilla oil.
5
Add the flour mixture and stir lightly.
6
Put the dough into a plastic bag and leave to rest.
7
You can do all of this the day before baking the tart.
8
Lining the tin: Spray some oil and sprinkle some strong bread flour over the surface of the tart tin.
9
Roll out the pastry with a rolling pin while still in the plastic bag to match the size of the tin.
10
Cut the plastic bag and use the pastry to line the tin
11
Poke the pastry base with a fork.
12
Making almond cream: Mix the softened butter and sugar together.
13
Add the beaten egg little by little.
14
Add a few drops of vanilla oil and stir in the ground almond.
15
Transfer the cream onto the pastry base.
16
To finish: Slice the pears thinly and diagonally and transfer onto the cream on the pastry base.
17
(use three for each tart).
18
Sprinkle with sliced almond and bake in an oven preheated to 180C for 30-35 minutes.
19
After baking, leave the tart to cool and remove from the tart tins.
20
Brush the top of the tarts with nappage or apricot jam and sprinkle with pistachios.
21
Sprinkle with powdered sugar on top using a tea strainer and it's done!
22
Enjoy!

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 63 grams Unsalted butter, 63 grams Sugar, 1/2 Egg, 130 grams Plain flour, and more.

Yes, Our Family's Favorite Pear and Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Our Family's Favorite Pear and Almond Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions