Tart with almonds and pears. If there’s a dessert that feels like home, this tart is perfectly beautiful and delicious.
The almond flavor is distinct within this melt-in-your-mouth dessert, soft and indulgent, and suitable for the whole family.
Excellent for breakfast to start the day off right thanks to the energy from the nuts, this tart is also wonderful for a snack or as a dessert at the end of a meal.
A delight for the palate that must be tasted by those who love almonds.
Preparing this tart is easy, it will only take a little extra time to prepare the bases but it’s really worth it. I used the classic shortcrust pastry for the base, while the filling is a delicious almond cream that pairs perfectly with pears. The result? Bite after bite it will win you over, I’m sure!
Get your hands dirty and note this recipe to savor it with friends and family!
I bet you’ll delight everyone
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 607.21 (Kcal)
- Carbohydrates 85.18 (g) of which sugars 60.65 (g)
- Proteins 11.75 (g)
- Fat 26.62 (g) of which saturated 10.93 (g)of which unsaturated 13.66 (g)
- Fibers 5.06 (g)
- Sodium 36.01 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Tart with Almonds and Pears
- 2 cups all-purpose flour
- 4 egg yolks (room temperature)
- 9 tbsp butter
- 2/3 cup sugar (or erythritol)
- to taste lemon (grated zest)
- 4.2 oz almonds (with skin)
- 4 egg whites
- 2/3 cup sugar (or erythritol)
- 1 package pears, candied (syrup)
- to taste sliced almonds
Tools
- Baking Tin 22
- Kitchen Scales
- Bowl
- Cutting Board
- Rolling Pin
Steps
Tart with Almonds and Pears
Mix the flour with the sugar. Add the grated lemon zest. If you don’t have a kitchen processor, continue kneading by hand, adding small pieces of butter to the flour, then the slightly beaten yolks, working the dough quickly.
If you have the machine, pour the flour in, add the cold butter, and let it spin a few times at high speed, the mixture will be crumbly, don’t worry, that’s normal.
Add the slightly beaten yolks, and blend for a few more seconds.
Transfer the mixture to your work surface and form a dough ball, cover it with plastic wrap and let it rest in the fridge for about 30 minutes.After the resting time, roll out the shortcrust pastry with a rolling pin, line a 9-inch tart pan, preferably with a removable bottom.
Prick the base of the pastry with a fork to prevent it from puffing up during baking, and set aside.
Prepare the glaze: In a mixer, pour the unpeeled almonds, egg whites, and sugar, grind until you obtain a fairly thick mixture.
Pour the almond glaze into the tart shell, level it with a spatula.
Cut the pears into thin slices widthwise, trying to maintain the fruit’s shape.
Then lay them on the almond cream.
Sprinkle the surface with sliced almonds.
We bake for 35 minutes in a preheated oven at 340°F if it’s fan-assisted, or 355°F if it’s static.
I recommend checking.
(To make it glossy, I recommend sprinkling a bit of brown sugar on the pears)
Here is our delicious almond and pear tart, fragrant and aromatic!
Bon appétit.
Tips
The tart with almond and pear filling is perfect for all occasions, from dinner to Sunday lunch, including breakfast and a snack.
We can store it for a few days at room temperature or in the fridge: it’s an almond tart with butter, so it won’t harden.
It’s perfect as it is, but we can also decorate the individual slices as we prefer after serving them. –
Some ideas? A bit of powdered sugar or a dollop of whipped cream to keep it classic
If you liked this recipe, click on many stars, thank you very much.
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