Almond and Pear Tart.


Today is my 16th wedding anniversary.  I won’t lie, my husband is the most wonderful, calm, loving and hysterical man I know.  He makes me a better person, hands down.  I thought I would whip up a lovely dinner to share with our family before we leave on our weekend getaway.  This was my dessert idea.  He loves fruit, is allergic to chocolate and I had some pears that were getting overly ripe.  This tart turned out beautifully.  I topped it with my caramel that I made a few days ago and I’m drooling already.


1 1/2 cups of raw almonds
1/2 cup of white sugar
Turbinado sugar or regular sugar for dusting
1/3 cup of all-purpose flour (I used King Arthur’s)
1/4 teaspoon salt
5 tablespoons of butter, melted
2 eggs
1/4 cup of almond milk (vanilla flavored)
3 large pears, cored and peeled
Lemon juice
1 teaspoon of almond extract


Spray your tart pan with the removable bottom with baking/flour spray and set aside.  Preheat the oven to 350 degrees.

In a food processor, blender or Vitamix, combine almonds and sugar together and blend until it resembles flour.  Add the flour and salt and blend again.  To a smaller bowl, add butter, milk and eggs.  Whisk and then pour into the flour mixture.  Blend again.

Thinly slice your pears and drizzle a bit of lemon juice over top to prevent browning.

Pour the mixture into your prepared pan.   Lay the pears over the top of the mixture in a fan pattern.  Place the tart pan on a cookie sheet and then into the oven.  Bake for 45-50 minutes or until lightly golden.  Remove and let cool.  Optional:  top with caramel sauce.

— Knead to Cook

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    1. Erika, It didn’t last long in my house. It was really delicious without being overly sweet. Great balance of flavors. Can’t wait to hear what you think once you make it 🙂 Robin