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
- 1 1/2 cups (360 ml) raw almonds
- 1/2 cup (120 ml) white sugar
- Turbinado sugar or regular sugar for dusting
- 1/3 cup (80 ml) all-purpose flour
- 1/4 tsp salt
- 5 tbsp (75 ml) 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: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 20
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
- Cholesterol: 55
If You Liked This Recipe, You’ll Love These
- Pear and Peanut Butter Tart
- Spiced Pear Cake with Cream Cheese and Salted Caramel
- Spiced Pear Pie with Sourdough Crust
- Cardamom-Pear Cake
Frequently Asked Questions
Why does the recipe call for ripe pears specifically?
The notes say ripe pears are recommended for best results because they add natural sweetness and moisture to the tart as it bakes at 350°F for 45 minutes — underripe pears would stay firm and starchy rather than becoming tender and juicy.
What is Turbinado sugar used for here, and can I skip it?
Turbinado sugar is dusted over the top of the tart before baking to add texture and a subtle extra sweetness. The notes confirm that regular granulated sugar can be substituted if you don’t have Turbinado on hand.
Does the caramel sauce need to be homemade?
No — the notes explicitly say the caramel sauce can be homemade or store-bought, depending on your preference. It is drizzled over the tart just before serving rather than baked in. 
