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Pear Almond Tart Recipe

Pear Almond Tart Recipe photo by Taste of Home

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In this delightful pie, the pastry makes a "pouch" for a pleasant pear filling. For even more flavor, top the tart with a powdered sugar glaze and toasted almonds. —Taste of Home Test Kitchen

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Pear Almond Tart Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 8-10 Servings

25 45 70

Ingredients

1-1/3 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold butter, cubed
2 to 3 tablespoons cold water
FILLING:
3/4 cup sugar
1/4 cup slivered almonds, toasted
1/4 cup all-purpose flour
1-1/2 teaspoons dried grated lemon peel
1/2 to 3/4 teaspoon ground cinnamon
4 medium ripe pears, peeled and sliced
1 tablespoon butter
TOPPING:
1 egg white
1 teaspoon water
1 tablespoon coarse sugar
GLAZE (optional):
1/4 cup confectioners' sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup slivered almonds, toasted

Directions

In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.

Nutritional Analysis: 1 piece equals 308 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 153 mg sodium, 48 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p136

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Pear Almond Tart

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Reviewed on Jun. 13, 2012 by Babbi-Dan

The pastry was good, but my husband and I both thought it was a little bit too sweet. I would make it again, but next time I would cut the sugar in the filling down to 1/2 cup from 3/4 cup. Also, the almonds sprinkled on the top were a nice touch, I thought, but my husband didn't like them. I think I would also substitute a sprinkling of coarse sugar for the glaze to help cut down on the sweetness.

Reviewed on Oct. 05, 2009 by JoyceWarner

I will definitely make this again. We have a pear tree in our backyard and the pears were crunchy but tasted great. I am anticipating the leftover tart tonight!