Pear-Almond Tart
A flaky pear tart with creamy almond filling, warm cinnamon, and sliced almonds for a simple dessert with bakery-style polish.
Prep 20 min · Cook 45 min · Total 1 hr 15 min · Makes 1 tart (8 servings)
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 tablespoons butter, melted
- 3 large ripe pears, peeled and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup almond paste
- 2 tablespoons all-purpose flour
- 2 tablespoons sliced almonds
Directions
- Heat your oven to 375F (180C). Place the pre-baked tart shell on a baking sheet.
- Using a stand mixer or a bowl and spoon, work the almond paste together with the sugar and flour until it becomes smooth. If the almond paste is on the dry side, mix just until it has broken into very small bits.
- Add the butter a little at a time, beating until the mixture smooths out. Beat in the egg, egg white, almond extract, and liquor.
- Spoon the almond filling into the tart shell and smooth it into an even layer.
- Arrange the pears in a fan pattern across the almond filling, then gently press them down a bit.
- Bake for about 40 to 45 minutes, until the exposed almond filling around the pears is nicely browned.
- Let the tart cool a little before serving, or bring it to room temperature. Glaze as desired.