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Pear Tart with Vanilla Creme Anglaise

This elegant pear tart makes the most of winter's fruit offerings.

  • Yield: Makes one 4-by-13-inch tart

Source: Martha Stewart Living, December 2003


  • 3/4 cup whole blanched almonds (about 4 ounces)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar, plus more for sprinkling
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1/4 teaspoon pure almond extract
  • Almond Tart Shell
  • 1 ripe but firm red Bartlett or Comice pear, cored and cut into 1/4-inch-thick slices
  • Vanilla-Bean Creme Anglaise for Pear Tart


  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.

  3. Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.

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