Pear Almond Tart


I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Recipe From

Provided by Taste of Home

Time 40m

Yield 8 servings.

Categories Desserts


  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Almond Pear Tart image

Number Of Ingredients: 5


  • Pastry for single-crust pie (9 inches)
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 3 tablespoons sliced almonds


In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. -Taste of Home Test Kitchen

Recipe From

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Categories Desserts


  • In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan. , In a large bowl, combine the sugar, almonds, flour, lemon zest and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears. , For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown., For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator.

Pear Almond Tart image

Number Of Ingredients: 22


  • 1-1/3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 7 tablespoons cold butter, cubed
  • 2 to 3 tablespoons cold water
  • 3/4 cup sugar
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons dried grated lemon zest
  • 1/2 to 3/4 teaspoon ground cinnamon
  • 4 medium ripe pears, peeled and sliced
  • 1 tablespoon butter
  • 1 large egg white
  • 1 teaspoon water
  • 1 tablespoon coarse sugar
  • GLAZE (optional):
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup slivered almonds, toasted


Recipe From

Yield Makes 8 servings

Categories Dessert,Bake,Poach,Pear,Almond,Bon Appétit,Kidney Friendly,Vegetarian,Pescatarian,Peanut Free,Soy Free,Kosher


  • For pears:
  • Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  • For crust:
  • Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For almond filling:
  • Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  • Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  • Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  • Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  • Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.

Pear and Almond Tart image

Number Of Ingredients: 19


  • Pears
  • 4 cups water
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
  • Crust
  • 1/2 cup powdered sugar
  • 1/4 cup blanched slivered almonds
  • 1/4 teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • Almond Filling
  • 2/3 cup blanched slivered almonds
  • 1 tablespoon all purpose flour
  • 7 tablespoons sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 large egg
  • Powdered sugar (optional)


Fruits, like the pears used in this delectable tart recipe, are canned at the peak of ripeness, sealing in their nutrition, freshness and flavor, naturally.

Recipe From

Provided by Cans Get You Cooking®

Time 1h5m

Yield 8

Categories Trusted Brands: Recipes and Tips,Cans Get You Cooking®


  • Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended. Add flour; beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
  • Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat until just blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
  • Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.

Pear Frangipane Tart image

Number Of Ingredients: 13


  • 6 tablespoons butter at room temperature
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 ⅓ cups all-purpose flour
  • ⅓ cup seedless raspberry or strawberry jam
  • 4 ounces almond paste
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ cup butter at room temperature
  • ½ teaspoon almond extract
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 (29 ounce) can pear halves, well drained

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