Pear-Walnut-Marzipane-Tarte Recipe

Name: Pear-Walnut-Marzipane-Tarte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g butter, softened; 50 g sugar; 1 pinch salt; 1 egg yolk; 150 g flour; 2 tablespoons water, ice cold; 150 g marzipan paste, coarsely grated; 75 g butter; 75 g sugar; 1 egg; 1 egg white; 75 g almonds, ground; 2 tablespoons cornstarch or 2 tablespoons potato starch; 75 g walnuts, coarsely chopped; 2 pears, peeled, cored and sliced; 75 g apricot jam

Servings: persons

100 g butter, softened
50 g sugar
1 pinch salt
1 egg yolk
150 g flour
2 tablespoons water, ice cold
150 g marzipan paste, coarsely grated
75 g butter
75 g sugar
1 egg
1 egg white
75 g almonds, ground
2 tablespoons cornstarch or 2 tablespoons potato starch
75 g walnuts, coarsely chopped
2 pears, peeled, cored and sliced
75 g apricot jam

1
For the dough combine butter, sugar and salt using the dough hooks of your hand mixer.
2
Knead in the egg yolk.
3
Add flour and water and knead into a smooth dough.
4
Refrigerate wrapped into cling film for 1 hour.
5
For the marzipane filling mix together marzipane, butter and sugar using the whisks of your hand mixer for 5 minutes.
6
Add the egg and the egg white and mix in well.
7
Add almonds and starch and beat in quickly.
8
Roll out the dough on a lightly floured surface to a round of about 28 cm/11 inches.
9
Place in a greased tarte pan of 26 cm/10 inch in diameter.
10
Prick the bottom several times with a fork.
11
Pour the marzipane cream on top and smooth it down with a spoon.
12
Sprinkle the walnuts over it and place the pear slices on top of that.
13
Lightly press them into the marzipane filling.
14
Bake in the preheated oven at 200C/400F on the second lowest rack for 40-45 minutes.
15
While the tarte is still hot, bring the apricot jam to a boil and spread it over the tarte.
16
Allow to cool in the pan.
17
Enjoy!

938

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 16 ingredients. The key ingredients include: 100 g butter, softened, 50 g sugar, 1 pinch salt, 1 egg yolk, and more.

Yes, Pear-Walnut-Marzipane-Tarte 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!

Pear-Walnut-Marzipane-Tarte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions