Pear Tart

Prep Time:
35 mins
Total Time:
1 hr 10 mins

This simple-to-make pear tart is sure to become a staple in your baking repertoire.


  • 2 tablespoons all-purpose flour, plus more for work surface

  • 1 disk Pate Brisee for Woven Dried-Fruit Tart

  • 1 cup blanched almonds

  • ¾ cup confectioners' sugar

  • ½ cup (1 stick) unsalted butter, cold, cut up

  • 1 large egg

  • 1 teaspoon salt

  • ½ teaspoon pure almond extract

  • ½ cup apricot jam

  • 8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise


  1. Preheat the oven to 375 degrees. On a lightly floured surface, roll dough to a 12-inch round. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides. Refrigerate while you prepare almond cream (frangipane).

  2. In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.

  3. Spread 1/4 cup jam over bottom of tart shell. Spread almond filling over; chill 15 minutes. Arrange pear slices on top, fanning them out. Place on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt remaining jam and brush over tart. Cool before serving.

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