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Almond and Pear Tart with a Caramel Drizzle

Almond and Pear Tart with a Caramel Drizzle

Almond and Pear Tart

Robin Runner serves up a delicious almond and pear tart with caramel drizzle.
By Robin Runner

Almond and Pear Tart.
Prep Time
Cook Time
Total Time
I recently had 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.
Recipe Type: Dessert
Serves: 8-10
  • 1½ cups of raw almonds
  • ½ cup of white sugar
  • Turbinado sugar or regular sugar for dusting
  • ⅓ cup of all-purpose flour (I used King Arthur’s)
  • ¼ teaspoon salt
  • 5 tablespoons of butter, melted
  • 2 eggs
  • ¼ cup of almond milk (vanilla flavored)
  • 3 large pears, cored and peeled
  • Lemon juice
  • 1 teaspoon of almond extract
  1. Spray your tart pan with the removable bottom with baking/flour spray and set aside. Preheat the oven to 350 degrees.
  2. 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.
  3. Thinly slice your pears and drizzle a bit of lemon juice over top to prevent browning.
  4. Pour the mixture into your prepared pan.
  5. Lay the pears over the top of the mixture in a fan pattern.
  6. Place the tart pan on a cookie sheet and then into the oven.
  7. Bake for 45-50 minutes or until lightly golden.
  8. Remove and let cool.
  9. Optional: top with caramel sauce.
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