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This dessert combines European elegance with all-American ease.

Source: Everyday Food, November 2008
Total Time Prep Servings

Ingredients

For The Dough

For The Filling

Directions

Cook's Notes

You can make the dough up to 3 days ahead and refrigerate it. Feel free to use hazelnuts instead of almonds in the filling and to choose another type of jam.

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Reviews

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How would you rate this recipe?
73
  • Cookingcutie11
    11 MAY, 2013
    This was fantastic! I made it twice in a row as I had some delicious pears I needed to use up. Blanching & skinning the almonds was tedious, but the cream was intensely nutty & fragrant, so it was worth the time & effort. I think my tart pan was a bit too big as I had to stretch the dough a bit both times I made it, but the dough itself tasted good, and everyone enjoyed the dessert. It also looked beautiful.
    Reply
  • Jeanette3448
    24 NOV, 2011
    This was the best Pear Tart ever! I increased the filling ingredients and baked in a deeper tart pan. I spread the preparation over three days: crust day one; poached pears day two; day three made filling and completed the tart. Better than the very expensive tarts I usually buy, and with the work spread over three days, it was very easy to accomplish. This was my "show case" dessert for Thanksgiving and it goes without saying that it was the favorite of my guests.
    Reply
  • Paradoxcake
    28 NOV, 2010
    I used an 11" tart pan and so added a little more almonds, powdered sugar, flour and an extra egg to the filling and more flour and water to the crust recipe with very positive results. Next time I'll pour a little melted jam over pears for shine.
    Reply
  • Paradoxcake
    28 NOV, 2010
    My last comment didn't show up all the way.. I was trying to say I used salted butter and just a pinch of salt and it was NOT too salty at all. It was perfect. (continued:
    Reply
  • Paradoxcake
    28 NOV, 2010
    ...continued:
    Reply
  • Paradoxcake
    28 NOV, 2010
    My last comment didn't show up all the way.. I was trying to say I used salted butter and just a pinch of salt and it was NOT too salty at all. It was perfect. At Thanksgiving everyone loved it and raved over how delicious
    Reply
  • Paradoxcake
    28 NOV, 2010
    RE:About it being too salty-- I used salted butter
    Reply
  • Paradoxcake
    28 NOV, 2010
    RE:About it being too salty-- I used salted butter
    Reply
  • yeefan
    27 SEP, 2010
    I agree, it was too salty!
    Reply
  • rsanacore
    19 NOV, 2008
    I just made it last night, but I used frozen dough and already ground almond meal. The tart was really good, but I thought it was just a tad too salty. I would reduce it to 1/2 teaspoon
    Reply

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