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Pear and Almond Tart

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Author: Rebecka Owner At Home with Rebecka


  • 6 ounces almond paste
  • 2 teaspoons sugar
  • 2 teaspoons flour
  • 3 ounces butter cubed, at room temperature
  • 1 large egg plus 1 egg yolk
  • teaspoon almond extract
  • 1 9- inch pre-baked tart shell at room temperature (I used a store-bought pie crust for this recipe)
  • 3 poached pears
  • 1 ½ cups powdered sugar
  • 1 tablespoon lemon juice
  • 4 cups water


For the Pears

  • Heat poaching ingredients in a heavy bottom saucepan on medium high heat
  • Peal pears and core, cook in poaching liquid for 30 minutes, or until pears are soft but still firm
  • Drain and remove pears from hot liquid, cool for 15 minutes on paper towel, pat dry pears with a paper towel, cut into ½ inch slices, then cut each slice in half

For the Filling

  • Preheat oven to 375 degrees F
  • In a stand mixer or by hand, beat almond paste with sugar and flour, until smooth
  • Gradually beat in room temperature butter, until smooth, then beat in eggs and egg white, and almond extract
  • Spread almond filling into pre baked tart shell
  • Fan pears over almond filling, starting on the outer tart rim and using the larger pear halves
  • Bake for 45-50 minutes, or until almond filling between pears is slightly browned
  • Cool at room temperature for 30 minutes
  • Glaze tart with apricot jam that has been melted on the stove top or microwave