Ingredients for Almond Pear Tart
- 2 (14 ounce) refrigerated pie crusts
- 6 1/2 tablespoons unsalted butter
- 1/2 cup almond paste
- 5 tablespoons granulated sugar
- 4 tablespoons brandy
- 1/3 cup plus 2 tablespoons all-purpose flour
- Egg
- Vanilla Extract
- 1 teaspoon almond extract
- 2 ripe but firm pears, peeled, cored and thinly sliced
- 1/4 cup apricot preserves
- 2 tablespoons heavy cream
- Cream
- Sliced Almonds
- 1/4 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Pear Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Pear Tart
- Unfold two 14-inch pie crusts. Lightly flour a work surface and stack the pie crusts.
- Roll the stacked crusts into a 12-inch circle.
- Carefully fit the pastry into a 10-inch tart pan with a removable bottom. Trim and crimp the edges.
- In a mixing bowl, cream together 4 tablespoons (1/2 stick) unsalted butter, 1/2 cup almond paste, 1 tablespoon granulated sugar, 2 tablespoons brandy, 1/3 cup all-purpose flour, 1 teaspoon almond extract, 1/4 teaspoon ground cinnamon, and a pinch of salt using a mixer until light and fluffy.
- Spread the almond mixture evenly into the prepared tart crust.
- In a separate bowl, toss 2 ripe but firm pears, peeled, cored, and thinly sliced, with 2 tablespoons granulated sugar.
- Arrange the sugared pear slices in concentric circles on top of the almond filling, slightly overlapping the slices.
- In a small saucepan, gently melt 1/4 cup apricot preserves over low heat.
- Strain the melted preserves through a fine-mesh sieve to remove solids.
- Whisk in 1 tablespoon unsalted butter, 2 tablespoons brandy, and 2 tablespoons heavy cream into the strained preserves.
- Drizzle the apricot glaze evenly over the pears.
- In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons all-purpose flour. Cut in 1 1/2 tablespoons unsalted butter using a fork or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the pears.
- Bake on the bottom rack of a preheated 400°F (200°C) oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let the tart cool in the pan on a wire rack for at least 15 minutes before serving. Garnish with powdered sugar or fresh berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
120g
Fat
59g
Carbs
24g
