Name: Almond Pear Tart Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 2 1/2 cups all purpose flour; 1 cup unsalted butter, cold, cut into pieces; 1 tsp salt; 1 tsp sugar; 1/4 cup ice water; 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1/4 tsp salt; 1 large egg; 1 tsp almond extract; 1 cup almond flour; 1 Tbsp all purpose flour; 2 medium pears, sliced thinly; 2 Tbsp powdered sugar for dusting on top of the finished tart, optional

If you're craving a dessert that's elegant yet comforting, this Almond Pear Tart Recipe is just the ticket. With its flaky crust, luscious almond cream, and sweet, tender pear slices, it’s the perfect way to impress guests or treat yourself to something special.

A single slice of pear tart rests on a white plate with small green flower patterns, topped with thin, even sliced pear layers arranged in a fan shape. The tart crust is golden brown and dusted with powdered sugar that lightly covers the pear slices and the crust edge. A silver fork lies next to the slice on the right side of the plate. Above the plate, part of the full tart is visible on a clear glass round tray, showing the same pear slice pattern and powdered sugar dusting across the surface. The whole scene is set on a white marbled texture surface, with a whole yellow pear placed near the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Almond Pear Tart Recipe
Top Tip
How to Serve Almond Pear Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Almond Pear Tart Recipe

Why You'll Love This Recipe

Every time I make this tart, the combination of nutty almond cream and juicy pears just wins me over. It's got that homey French bakery vibe that feels both fancy and approachable.

Buttery, Flaky Crust: A homemade crust that’s delightfully crisp and tender.
Almond Cream Filling: Rich, smooth, and bursting with a subtle almond essence.
Perfect Pears: Thin slices that become tender and lightly caramelized while baking.
Showstopper Presentation: Elegantly arranged fruit that’ll make your dessert table shine.

Ingredients & Why They Work

Choosing the right ingredients is key to nailing this tart’s signature flavors and textures. For best results, pick ripe but firm pears and good-quality almond flour to get that silky, nutty filling.

Flat lay of a small mound of all purpose flour on a simple white ceramic plate, cold unsalted butter cut into pieces arranged neatly on a white ceramic dish, a few grains of coarse salt and some granulated sugar in separate small white bowls, a whole clean large brown egg with smooth shell, a small white bowl of almond flour, a small white bowl of ice water, two medium Bosc pears sliced thinly and fanned out on a plain white ceramic plate, a small white bowl of powdered sugar, and a small white bowl with almond extract displayed as a clear liquid—all ingredients fresh and natural, perfectly balanced and symmetrical—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The base for a tender, flaky pie crust that holds up beautifully to the filling.
Unsalted butter: Cold for the crust to create flakiness; room temperature for the filling to blend smoothly.
Salt: Enhances all the flavors without overpowering.
Sugar: Adds just the right touch of sweetness in the crust and filling.
Ice water: Keeps the dough cool and helps develop structure without melting the butter.
Large egg: Binds the filling and adds richness.
Almond extract: Gives a fragrant, true almond flavor that makes this tart uniquely special.
Almond flour: Creates that lush, creamy texture of the filling and adds nuttiness.
Medium pears: Thinly sliced to bake perfectly on top; Bosc pears are my go-to for sweetness and texture.
Powdered sugar (optional): For a delicate dusting that adds a pretty finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Almond Pear Tart Recipe is how easily it adapts to your taste and pantry! Feel free to experiment with different nuts, fruits, or even sweet spice blends to make it truly your own.

Use Different Pear Varieties: While Bosc pears are my favorite for this tart thanks to their firm texture and sweet-spicy notes, Bartlett or Anjou pears can add a juicier, slightly different flavor profile. I once tried it with Bartlett and loved the extra softness that came with it.
Try Hazelnuts Instead of Almonds: Substituting almond flour for hazelnut meal creates a deeper, earthier contrast to the pears that’s a lovely twist if you have hazelnuts on hand — it tastes almost like a cozy autumn treat.
Make It Vegan: Replace the butter with a plant-based margarine and swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, chilled to thicken). The texture changes slightly, but it’s still wonderfully rich and satisfying.
Add a Touch of Spice: Adding a teaspoon of cinnamon or cardamom to the almond filling can add warmth and complexity — perfect for a fall or winter dessert. I like to sprinkle a little cinnamon on top of the pears just before baking for that extra cozy hint.
Make Mini Tarts: Use a muffin tin or mini tart pans with the same dough and filling recipe to bake adorable bite-sized versions — great for parties or gift-giving.

Step-by-Step: How I Make Almond Pear Tart Recipe

The image shows six sets of thinly sliced yellow pears arranged in a fan shape on a white soft textured layer, which looks like a crumbly dough or cheese. Each pear set has about eight to ten slices placed closely together with the skin side up, creating a striped yellow and white pattern. The background is a white marbled texture, adding a clean and bright contrast to the pears and the crumbly base. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Pie Crust

Start by combining flour, cold butter pieces, salt, and sugar in a food processor. Pulse carefully until the mixture looks like coarse crumbs with small butter bits still visible — this ensures a flaky texture once baked. Then slowly add the ice water while pulsing until the dough just pulls together into a single clump. Divide the dough into two halves, wrap one tightly for later, and refrigerate the half you’ll use. Keeping that dough cold is key!

Step 2: Rolling Out & Chilling the Crust

Preheat your oven to 375°F. Roll out the tart dough on a lightly floured surface to about ¼ inch thickness, just enough to cover your 10-inch tart pan neatly. Press it gently into the pan, trimming excess edges. Pop it back into the fridge while you prepare the filling—this helps keep the crust firm and reduces shrinking during baking.

Step 3: Whipping Up the Almond Filling

In your stand mixer with the paddle attachment (or using hand beaters), cream room temperature butter and granulated sugar until the mixture becomes light, fluffy, and beautifully smooth. Then, mix in salt, egg, and almond extract until fully combined. This step builds flavor and the perfect creamy texture for the filling.

Step 4: Folding in the Almond & All-Purpose Flour

Gradually add almond flour and all-purpose flour to your creamed mixture. Mix gently but thoroughly until smooth and evenly combined. This gives the filling its luscious, tender structure that bakes up golden and slightly puffed.

Step 5: Filling the Tart Shell

Dollop spoonfuls of the almond cream evenly over your chilled crust. Then use the back of a spoon or an offset spatula to gently spread it out, covering the bottom of the tart pan with a nice, even layer. This creates a smooth base for your pears to sit on beautifully.

Step 6: Artfully Arranging the Pear Slices

Thinly slice your pears (chilling them first makes this easier!). Arrange the pear slices in small groups of 6-9 pieces, fanning them out slightly on top of the almond filling. Gently press the slices into the cream to ensure they stick during baking and look elegantly layered. This makes the tart not only delicious but also stunning.

Step 7: Baking to Golden Perfection

Bake your tart in the preheated oven for about 35 minutes. You’ll know it’s ready when the almond filling is puffed up and golden brown. To prevent the top from over-browning, tent the tart loosely with aluminum foil for the last 10 minutes of baking. This gentle shield helps maintain a perfect color without sacrificing the crisp edges of the pears.

Step 8: Cooling and Final Touches

Once baked, remove the tart from the oven and let it cool completely on a wire rack. This allows the filling to set properly so each slice cuts cleanly. Just before serving, dust the top lightly with powdered sugar for a touch of elegance and sweetness — totally optional but so delightful.

Top Tip

These tips will help you master the Almond Pear Tart Recipe with ease, ensuring your tart comes out perfectly every time—golden, flavorful, and beautifully presented.

Keep the Butter Cold: Cold butter is the secret to a flaky crust. I always chill the butter well and work quickly to keep the dough from warming up too much.
Slice Pears Thinly: Thin slices bake evenly and meld beautifully with the almond filling. Chilling the pears before slicing made a huge difference for me in creating neat, uniform slices.
Tent the Tart in the Oven: Covering the tart loosely with foil during the last 10 minutes prevents the top from browning too fast while allowing the filling to cook through perfectly.
Don’t Overmix the Dough: I learned that pulsing the crust dough just until the small butter pieces remain is key—overprocessing makes the crust tough instead of tender.

How to Serve Almond Pear Tart Recipe

A round tart with a golden crust sits on a clear glass plate over a white marbled surface. The tart has a light brown, smooth filling with seven evenly spaced pear halves cut into thin vertical slices, fanned out like a layered pattern. The entire tart is dusted lightly with white powdered sugar, adding a soft, powdery look on top of both the fruit and filling. Two whole pears with a yellow-orange peel are placed nearby the tart on the white marbled surface. A knife with a wooden handle is tilted on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Dust the finished tart lightly with powdered sugar for a classic, elegant touch. For an extra special presentation, add a few toasted almond slices on top or a dollop of whipped cream on each slice. A drizzle of honey or a few fresh mint leaves can also brighten the flavors beautifully.

Side Dishes

This Almond Pear Tart pairs wonderfully with a scoop of vanilla ice cream or a spoonful of crème fraîche to balance the nutty sweetness. Consider serving it alongside a hot cup of tea or coffee for a cozy finish to your meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to keep the crust crisp and the almond cream fresh.

Freezing

You can freeze the extra pie crust dough wrapped tightly in plastic wrap for up to 1 month. For the baked tart, it’s best enjoyed fresh, but you can freeze slices wrapped securely in plastic and foil for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat tart slices gently in a 325°F oven for about 10 minutes to bring back that flaky crust texture and warm the almond filling without drying it out. Avoid microwaving as it can make the crust soggy.

Frequently Asked Questions:

Can I use other types of pears for this tart?

Absolutely! While Bosc pears are ideal for their sweetness and firmness, you can also use Bartlett or Anjou pears. Just make sure they’re ripe but still firm to hold their shape during baking.

Can I substitute almond flour with ground almonds?

Yes, you can substitute ground almonds for almond flour. However, almond flour yields a smoother filling texture, so the tart may have a slightly different consistency when using ground almonds.

How do I prevent the crust from getting soggy?

Chilling the crust before adding the filling helps keep it firm. Also, make sure to bake the tart fully at 375°F. Allowing it to cool completely before slicing helps maintain firmness and texture.

Can I make this tart vegan?

You can modify the recipe by replacing butter with a plant-based margarine and using a flax egg in place of the large egg. Keep in mind the texture and flavor will vary somewhat from the classic version.

Final Thoughts

Making this Almond Pear Tart Recipe feels like bringing a little bit of French patisserie magic right into your home kitchen. The cozy fragrance of almond and pear baking together, the flaky crust, and the luscious filling all come together to create a dessert everyone will remember. I hope you enjoy baking and sharing this tart as much as I do—it's a lovely way to celebrate the flavors of fall or any special occasion!