Pear and Almond Tart

(Adapted from Bon Appetit)

Almonds add a pleasant flavor, aroma and chew to many things that needs baking, and the combination of almonds and butter is one I can’t resist. I have made similar tarts with apples and blackberries and raspberries – it seems to make sense to combine fruit and nuts, and all the outcomes have been delicious.

A readymade graham pie crust is put to task here with seasonal pears because I’m in a rush, but making the crust from scratch is rewarding (certainly for the eater if not the baker) – you’re able to add almonds to it, making for unity in the flavors, and one can usually taste the difference. But we’re having friends over tomorrow night and I have already been pottering about in the kitchen making panna cotta for another evening with friends tonight.  I have condensed the instructions and kept them brief.  Life has enough of its own tangled webs.


To poach (aka cook in water aka simmer) pears:
  • water, 4 cups
  • half a lemon, juice of
  • sugar, 3/4 cups
  • pears, I used medium-ripe Barlett, 3, peeled
  1. Mix first three ingredients in a pan and bring to a simmer
  2. Add pears, whole, and poach for 20 mins
  3. Allow to cool in, or out of, the syrup
For the filling:
  • ground almonds, 2/3 cup
  • sugar, 3/4 cup
  • butter, 3/4 stick, softened
  • plain flour, 1 tbsp
  • almond essence, few drops
  • egg, 1

  1. Preheat oven to 375F (170C)
  2. Mix ground almonds, butter, sugar, flour together,
  3. Add egg at the end,  I also add a few drops of almond essence
  4. Refrigerate until assembling or assemble once pears are cool
  5. Place almond filling in tart shell
  6. Arrange pears as you please on the filling
  7. Bake for 55 mins or till golden
  8. Cool and serve, dusted with icing sugar if need be, with a dollop of ice cream

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November 14, 2009. Tags: . Baked Goods, Desserts.

One Comment

  1. One Calamity, But a Perfect Pastry Emerges « Diva Indoors: Food, with love replied:

    […] Calamity, But a Perfect Pastry Emerges The pear and almond tart turned out so beautifully that I reproduced it at the weekend, but this time also did the pastry […]

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