Elegant French Pear Tart With Buttery Almond Cream

A pear tart trades the apple for poached halves fanned over almond cream, softer and a little more delicate. I poach the pears until they give at the tip so they slice clean across the cream.

The recipe involves a buttery pastry crust filled with a luscious almond cream, topped with beautifully arranged slices of pears. It’s a classic French dessert that showcases seasonal fruit and is best served warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Classic Pear Tart with Almond Cream

This recipe for French Pear Tart features a crisp crust filled with almond cream and topped with sliced pears, creating a stunning and delicious dessert. It takes about 1 hour and 15 minutes from start to finish and serves 8 people.

Ingredients

1 pre-made tart shell (9 inches in diameter) or homemade shortcrust pastry
3 ripe pears, peeled, cored, and thinly sliced
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup almond flour
1 large egg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon almond extract
Powdered sugar for dusting (optional)
Vanilla ice cream for serving (optional)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the tart crust: If using a homemade pastry, roll out the dough and fit it into a tart pan. Prick the bottom with a fork and blind bake for 10-12 minutes until golden. Let it cool slightly.
Make the almond cream: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the almond flour and mix well. Incorporate the egg, vanilla extract, flour, and almond extract until fully combined.

Assemble the tart: Spread the almond cream evenly over the cooled tart crust. Arrange the sliced pears on top in a decorative pattern.
Bake the tart: Bake the assembled tart in the preheated oven for 30-35 minutes, or until the almond cream is set and lightly golden.
Cool and serve: Let the tart cool slightly before dusting with powdered sugar. Serve warm or at room temperature, with a scoop of vanilla ice cream if desired.