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.
Could you use Olivani instead of butter?
Hey! I’ve not tried this but I probably wouldn’t recommend it – sorry!
I’ve frozen my tart case (for about a week) – do you recommend I take the pastry out of the freezer at the start of the pear process (then I’ll do the almond cream and build) so it defrosts a little or go directly into the frozen case? If so will it bake evenly 😬?
Yes a week frozen it will be quite cold! I would say maybe leave it in the fridge for a few hours? Or room temp for 20m?
Hi Matt, looking to make this pear tart for Christmas Day would it be ok to make the day before?
Hey! Sorry this is too late – but yes it would! I hope it was a success 🙂
Hello Matt,
I can’t wait to make this tart. What pears do you recommend using?
Many thanks.
Hey! I used Conference pears 🙂
Beautifully made and it looks delicious 😋…l will try to make it and share the result…thanks for sharing
Thank you! Definitely share the result if you give it a go!
You are the best …. thank you Matt, l just make your dessert every mounth , l choice 3 desserts from your web and just put into my á la carte 😂😂😂🤩 easy , simply and testy
Ah that’s so nice to hear – thank you!
In step 16 you refer to the pears as peaches 🤣
This recipes looks great!
Cheers
😂 oops!! Thanks so much for spotting, have fixed it!
When you plated for the video, what cream did you top with?
Hey! I paired it with a whisked chantilly – 300g double cream, 1/2 tsp vanilla bean paste, 1 tsp icing sugar. Whisk to a medium peak and voila 🙂
Icing sugar the same as confectioners sugar(powdered sugar)?
Yep!
Hi Matt, is the weight of the eggs with or without the shell. Thank you
Hey! It’s without the shell – so crack your eggs, whisk them and then weigh them to the correct weight 🙂
This is best almond pear tart
Thank you so much!
Would gluten free plain flour work for the pastry?
Hey! I’ve not tried this I’m afraid but you could give it a go!
I’ve used gluten free flour- it works perfectly!
Great to know – thanks Asha!
Hi Matt! Thank you for the recipe. Im just wondering, why not fan assisted oven? I just have that option (with the fan) and will give it a go!
I have always used non-fan assisted as it tends to be better for baking!
For the pastry dough, egg yolk or whole egg?
Hey! Whole eggs 🙂
Cannot wait to try this & the 8-10 days of baking videos this month.
Yay! I can’t wait to see all your bakes!
Thank you for sharing these recipes. I can’t wait to try them for my family
You’re very welcome! I hope you all enjoy them 🙂
Amazing 👏
Just ordered the book. Can’t wait to receive it
Ah brilliant! Hope you can make some nice festive bakes over the holidays 🙂
Lovely recipe! I never have the patience to bake but the steps laid out in Matt’s recipe and the beauty of it makes me want to do it justice. Well done sir!
That’s so kind – thank you!
Thank you so much