The pear and almond tart is a delightful dessert ideal for breakfast, coffee breaks, as a dessert or even to offer to friends and family.
It is a classic tart filled with lots of soft and juicy ripe pears, which give it a truly exceptional taste beyond expectations.
To add a crunchy note, there are toasted and coarsely chopped almonds, which also give their unmistakable touch of flavor to the dough.
Everyone in my house loves this tart, even those who are not particularly fond of pears.
I also love to enjoy it warm, freshly baked when each bite of its still steaming filling releases flavors and scents that, although not yet perfectly settled, are truly delicious to me.
And every time I prepared it waiting for visits, at the end of the meeting I always found myself promising to send the recipe to the friends present as soon as possible.
In short, a simple dessert that tastes of tradition but reveals unexpected, yet certainly delicious, notes with the first bite.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 436.84 (Kcal)
- Carbohydrates 44.85 (g) of which sugars 27.16 (g)
- Proteins 7.85 (g)
- Fat 26.23 (g) of which saturated 10.96 (g)of which unsaturated 14.63 (g)
- Fibers 6.75 (g)
- Sodium 49.99 (mg)
Indicative values for a portion of 136 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
- 1 2/3 cups all-purpose flour
- 7 oz almonds (coarsely chopped)
- 3/4 cups sugar
- 3/4 cups butter
- 1 egg
- 1 egg yolk
- 2 tsp baking powder
- 1/2 packet vanillin (or 1 tsp vanilla extract)
- 2.2 lbs Coscia pears (ripe, or other ripe types)
- to taste powdered sugar
- 1 pinch fine salt
Tools
- Colander
- Baking Pan for a 9.5-inch diameter tart
Steps
To prepare the pear and almond tart, lightly toast the almonds in a small pan and then chop them to a medium grind.
Separately, in a bowl work the flour, chopped almonds, and butter cut into pieces.
Once resembling crumbs, add the egg and egg yolk, sugar, vanillin, and sifted baking powder and work briefly.
Once a homogeneous mixture is obtained, wrap it in plastic wrap and let it rest in the fridge for a few hours.
In the meantime, peel and chop the pears and place them in a colander.
Roll out more than half of the dough with a rolling pin and use it to line a well-greased springform pan, creating a high edge.
Alternatively, use a sheet of parchment paper to facilitate the release of the cake.
Prick the base, fill with the pears previously blotted on absorbent paper.
Cover with another disc of dough and seal the edges.
Prick the top dough disc as well.
Bake in a preheated oven at 356°F, on the lower middle rack, for about 40 minutes.
The pear and almond tart is thus ready.
Once cooled, remove from the pan, dust with powdered sugar, and serve.
Store in an airtight container for cakes, for a couple of days at room temperature. However, to extend the shelf life, place the cake in the fridge after the first day.
Store in an airtight container for cakes, for a couple of days at room temperature. However, to extend the shelf life, place the cake in the fridge after the first day.
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