Pears and almonds make a quietly perfect pair, and this classic tart brings them together in a buttery crust and a soft, almond-scented filling. Easy to bake and always welcomed, this tarte amandine aux poires is a crowd-pleaser that gets asked for by guests. Try the recipe below and watch it disappear.
Ingredients for 4 servings — classic pear and almond tart
- 1 shortcrust pastry (pâte brisée)
- 4 canned pear halves in syrup, drained
- 2 eggs
- 100 g granulated sugar
- 100 g unsalted butter, softened
- 100 g almond meal (ground almonds)
- ½ teaspoon bitter almond extract or a splash of rum
- 1 teaspoon vanilla extract
Step-by-step baking method for a tender tarte amandine
Set up the base
- Roll out the shortcrust and line a 24–26 cm tart tin. Prick the base with a fork to prevent bubbling.
- Preheat the oven to 180 °C (350 °F).
Make the almond cream (frangipane-style)
- Beat the softened butter until smooth and creamy.
- Fold in the sugar to create a light, almost whipped texture.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond meal, then flavor with the bitter almond extract and vanilla.
Assemble and bake
- Slice the drained pear halves into thin wedges.
- Pipe or spoon the almond cream into the pastry shell and spread it evenly with the back of a spoon.
- Arrange the pear slices over the almond layer, leaving a small margin at the edge for a neat finish.
- Bake 35–40 minutes until the filling is set and the top is golden.
- Allow to cool slightly. Serve warm or at room temperature.
Practical swaps and seasonal variations for the tart
- If you prefer fresh fruit, poach firm pears in a light sugar syrup before slicing.
- No almond meal? Use hazelnut meal for a different aroma and texture.
- In late summer, replace pears with mirabelles or plums for a seasonal twist.
- For extra depth, add a teaspoon of orange zest to the almond cream.
Finishing touches that make a difference
- Brush the warm tart with apricot jam thinned with a splash of water to add shine.
- Sprinkle toasted flaked almonds on top for crunch and visual appeal.
- Serve with a dollop of crème fraîche, whipped cream, or vanilla ice cream.
- Store leftovers refrigerated for up to 48 hours. Rewarm briefly before serving.
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