Almond and Pear Tart.
- Total Time: 60 minutes
- Yield: 8-10 servings 1x
Description
This almond and pear tart is a delightful dessert featuring a rich almond base topped with ripe pears and a luscious caramel drizzle.
Ingredients
Units
Scale
- 1 1/2 cups raw almonds
- 1/2 cup white sugar
- Turbinado sugar or regular sugar for dusting
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
- 2 eggs
- 2 ripe pears, peeled, cored, and sliced
- Caramel sauce for drizzling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Spray a tart pan with a removable bottom with baking/flour spray and set aside.
- In a food processor, combine the almonds and sugar. Blend until the almonds are finely ground.
- Add the flour and salt to the almond mixture and pulse to combine.
- Pour in the melted butter and eggs, and blend until the mixture is smooth and well combined.
- Pour the batter into the prepared tart pan and spread evenly.
- Arrange the pear slices on top of the batter in a circular pattern.
- Dust the top with Turbinado sugar for added texture and sweetness.
- Bake in the preheated oven for 45 minutes, or until the tart is golden brown and a toothpick inserted into the center comes out clean.
- Allow the tart to cool slightly before removing from the pan.
- Drizzle with caramel sauce before serving.
Notes
For best results, use ripe pears as they add natural sweetness and moisture. The tart can be stored in an airtight container at room temperature for up to 2 days. If you don’t have Turbinado sugar, regular sugar can be used for dusting. The caramel sauce can be homemade or store-bought, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 20
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
- Cholesterol: 55
