This Pear, Almond, and Amaretti Tart in Air Fryer is a true autumn treat: the scent of cinnamon mixes with that of pears while the amaretti and almonds add a crunchy and intense note. The raisins, flavored with orange blossom water, along with the grated lemon zest, bind all the flavors together, providing a distinctive and delicate aroma, creating a balanced, refined, and irresistibly aromatic dessert.
The Pear, Almond, and Amaretti Tart smells of sweetness, each slice and each bite is a journey through warm and floral notes. An elegant and enveloping dessert, perfect as a dessert at the end of a meal, accompanied by coffee or a dessert wine if you prepare it for a special occasion.
This Pear, Almond, and Amaretti Tart was also cooked in an Air Fryer, but as I always say, if you have a small fryer and have issues with the size of the molds, you can bake the dessert in the oven.
This dessert requires multiple preparations, so if you don’t have much time, you can organize it and make it in several stages and in advance, for example by starting with the shortcrust pastry the night before, letting it rest in the fridge overnight, and the next day dedicate yourself to the filling, the almond mixture, to be crumbled on the surface at the moment, and finally to the baking. If you have little time, postpone the preparation and choose a day when you are more free, desserts need fundamental steps for a perfect outcome. I don’t want to scare you, it’s not difficult, but the hurry could compromise the final result.
Have I convinced you to prepare this comfortable and delicious dessert? Then come with me and follow me step by step, and you will also find instructions for baking in the oven.
If you like my recipes you can also try these 👇🏻
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Air Frying, Oven, Bain-Marie
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for the Pear, Almond, and Amaretti Tart
- 2 3/4 cups all-purpose flour
- 9 oz butter (room temperature)
- 1/2 cup sugar
- 2 eggs
- 1 pinch salt
- 1 lemon (edible peel)
- 1 pinch salt
- 14 oz Abate pears
- 1/3 cup raisins
- A few drops orange blossom water
- 5 oz amaretti
- 3 oz butter
- 1 oz almonds (peeled)
- 1 lemon (edible peel)
- 1/4 cup powdered sugar
- 1 pinch salt
- ground cinnamon (1 1/2 teaspoons)
- to taste ground cinnamon
- to taste powdered sugar
Tools
What you need to make the Pear, Almond, and Amaretti Tart
- 1 Bowl
- 1 Rolling pin
- 1 Plastic wrap
- 2 Parchment paper sheets
- 1 Lemon grater
- 1 Saucepan
- 2 Bowls
- 1 Spoon
- 1 Lemon grater
- 1 Teaspoon
- 1 Plastic wrap
- 1 Fork
- 1 Knife
- 1 Fork
- 1 Non-stick baking tray 9 x 7 inches
- 1 Air fryer
Steps
How to make the Pear, Almond, and Amaretti Tart
Before starting, keep the butter at room temperature for at least half an hour. Prepare the shortcrust pastry following the recipe for the Tart with Fig Jam and Walnuts, and while the pastry rests in the fridge, prepare the filling.
Melt the butter in a bain-marie or microwave.
Rehydrate the raisins in a bowl with warm water and a few drops of orange blossom water for 10 minutes.
Meanwhile, while the butter melts and the raisins soften, peel and core the pears, then slice them thinly.
Transfer to a bowl and grate half of the lemon peel.
Add coarsely crumbled amaretti, drained raisins, and a teaspoon of cinnamon.
Pour in a portion of butter, about 2/3, and mix the ingredients with a spoon.
In the mixer, chop the almonds, and in a bowl, combine them with powdered sugar, the remaining lemon peel, a pinch of salt, and the remaining melted butter.
After mixing well, place the mixture in the fridge for at least 30 minutes.
After resting in the fridge, take the dough and roll it out between two floured parchment paper sheets.
Line the mold with the pastry after greasing and flouring it. Prick the base with a fork.
Distribute and level the pear mixture.
Crumb the almond mixture, which you left in the fridge, on top with your fingers and preheat the air fryer to 340°F for 2/3 minutes.
Place the mold on the fryer rack and cook at 340°F for about 35/40 minutes.
Take it out of the oven and let it cool completely before removing it from the mold. It is normal for the filling to be very soft; once cooled, it will have a more compact consistency.
When the dessert is cold, you can sprinkle it with powdered sugar and cinnamon.
Cut the tart, serve it, and let yourself be enveloped by its warmth and aromatic scent🥰
Did you like this recipe? You can rate it with lots of stars 🌟🌟🌟🌟🌟 after the tips section!
Follow me on Facebook! Here’s my page👉🏻 Amiche Friggy e Non Solo
and join my Facebook group ➡️I’ll snatch a recipe
Follow the Amiche Friggy e Non Solo channel on WhatsApp to stayalways updated by clicking the red link👉🏻 Amiche Friggy e Non Solo WhatsApp Channel
You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes on my Blog, click to return to the Home
Tips and Storage for Pear, Almond, and Amaretti Tart
Don’t worry if the tart filling is very soft after baking; it’s normal as there is no lid, so it is advisable to remove the tart only after it has completely cooled down, as it needs to firm up perfectly.
If you don’t have a rectangular mold, you can use a 9-inch round mold.
Oven Baking for Pear, Almond, and Amaretti Tart
Preheat the oven to 356°F and bake for 35/40 minutes until the pastry is golden brown and the top of the dessert is a more amber, brownish tone.
