French Pair and Almond Tart

French Pear and Almond Tarte

Flaky crust, ripe pears and sweet almonds. This recipe is based on the one on David Lebovitz’s blog. I have also included a link to his article about poaching pears.


6 oz (170g) almond paste
2 tsp sugar
2 tsp flour
3 oz (85g) butter, salted or unsalted, cubed, at room temperature
1 large egg, plus one egg white, at room temperature
a few drops almond extract, optional
1 1/2 tsp rum
poached pears, cored, drained, blotted dry, cut into 1/2″ slices
One pre-baked 9-inch tart shell, at room temperature


  1. Preheat oven to 375F.
  2. Set the pre-baked tart shell on a baking sheet.
  3. In a stand mixer, beat almond paste with sugar and flour, until smooth.
  4. Gradually beat in butter, until smooth
  5. Beat in egg and egg white, almond extract, and rum.
  6. Spread almond filling evenly over the tart shell
  7. Fan pears out evenly over almond filling, and press in slightly.
  8. Bake the tart 40-45 minutes, or until the almond filling between the pears has browned.

This pear and almond recipe serves 8.

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