Spiced Pear & Almond Tart
Spiced Pear & Almond Tart
This pear and almond tart recipe is one of my favourite fruit-based tarts. The design of the tart looks amazing, and it tastes even better!
It’s a sweet tart crust recipe, with a gluten free almond cream filling and lightly spiced poached pears, topped with flaked almonds.
The almond filling is pretty much the equivalent to frangipane, but traditional frangipane is actually made with crème pâtissière (something I’ve only just learnt!).
I’ve used fresh pears but you could use canned pears, just don’t poach them (it won’t have a huge impact on the flavour).
Serve at room temperature with a spoonful of whipped chantilly cream and you won’t be disappointed!
Follow my video and step-by-step recipe to make this stunning pear almond tart.
Looking for more tart recipes? Check out my Brown Sugar Tart.
Ingredients
Method
Beat the cold butter and icing sugar for 2-3 minutes or until smooth on a medium speed. Scrape down the bowl as needed.
Add in the eggs and beat again for 30 seconds. Don’t worry if it doesn’t quite incorporate.
In a separate bowl, sift together the remaining dry ingredients and then tip these into the mixer. Mix on low speed until a dough forms.
Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 3 hours
Once chilled, lightly flour the work surface and roll the dough out, to about 2-4mm thick. Carefully lift it into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough. Place the pastry in the freezer.
Add all the ingredients to a large saucepan except the pears. Place it on a medium heat.
Meanwhile, peel the pears, and use a melon baller to core them from the bottom. Leave the stem on.
By now, the pan should be steaming. Give the mixture a stir to ensure the sugar has dissolved, and then carefully drop in the pears. Poach these at a gentle simmer for 50 minutes.
Once cooked, remove them from the pan and set them aside on a plate to cool slightly.
Keep the remaining liquid, and simmer it on a low boil for 8-10 minutes or until it is a slightly thicker, sugar syrup-like consistency. Set this to one side.
Preheat your oven to 175C/355F non fan assisted.
Into the bowl of a stand mixer, add the soft butter and icing sugar. Beat for 1-2 minutes, or until smooth.
Add in the eggs, vanilla (and almond extract if you want to use it) and beat again for 30 seconds just to combine. It might not fully incorporate but that’s fine.
Tip in the remaining dry ingredients and beat for 30 seconds to form a paste.
Remove the pastry case from the freezer and scoop the almond cream into the shell. Spread it out into an even layer.
Cut the cooled pears in half, then slice them horizontally to create thin even slices. Slide a knife underneath the sliced pears and carefully place them on top of the almond cream.
Fill in any gaps with a sprinkling of flaked almonds.
Bake the tart for 35 minutes or until golden brown on top.
Remove it from the oven, and immediately brush the leftover poached pear syrup on the top of the tart with a pastry brush. Allow it to cool for 30 minutes then serve.
Followed a recipe very similar to this about 6 years ago, it is heavenly, I reduced the poaching liquid to a thick glaze for the top, it made a world of difference.
Thanks for the recipes 😊
I wish I could add photos as this turned out picture-perfect! I do like a lot of spice so doubled the orange and added a few cloves. It was delicious. I poached a few extra pears and flavored some mascarpone with the extra simple syrup for a second wonderful dessert. I also added the extra syrup to my tea for a fun spiced tea.
All in all, a great recipe that can easily be played with for different flavors.
Love the tweaks! Glad it worked well and you enjoyed it 🙂
Hi –
The spiced pears calls for 10 cardamom pods. But, in the video it looks like you’re using cloves?
Did you mean cloves for the recipe?
Sorry updated now!!
I used both cloves and cardomon….but I love spice!
Hi Matt,
Hope everything is well.
Just a quick question regarding sweet pastry dough. It should be roll out, to about 2-3cm thick? Or 2-3mm.
I want to just make sure. I’m planning to bake this tart for my friend and family.
Enjoy festive season!
Cheers,
Witek
my mistake!! 2-4mm
Hey Matt, if you use your vanilla pastry recipe, am I correct in saying that you don’t blind bake it? You just add the almond cream and pear and bake it together?
with an almond cream i don’t tend to blind bake it no! But if you want to, you absolutely can!