Almond Pear Tart Recipe

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Almond Pear Tart Recipe
Almond Pear Tart Recipe photo by Taste of Home
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Almond Pear Tart Recipe

Read Reviews
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I had never seen a " pie without a pan" until my daughter brought back this wonderful recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —C.B. (Sherry) LaMay, Capitan, New Mexico
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 3 tablespoons sliced almonds

Directions

On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool. Yield: 8 servings.
Originally published as Almond Pear Tart in Taste of Home August/September 2005, p 46

Nutritional Facts

1 slice: 269 calories, 8g fat (3g saturated fat), 5mg cholesterol, 100mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.

  • Pastry for single-crust pie (9 inches)
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 4 cups sliced peeled fresh pears (about 4 medium)
  • 3 tablespoons sliced almonds
  1. On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
  2. In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
  3. Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool. Yield: 8 servings.
Originally published as Almond Pear Tart in Taste of Home August/September 2005, p 46

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Reviews forAlmond Pear Tart

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MY REVIEW
carolynstowers User ID: 4001197 62999
Reviewed Sep. 25, 2011

"I used pears right off the tree, from my local grower. This year the pears were exceptionally sweet. I cut the sugar in the recipe down to a little less then a 1/2 cup. My pie turned out great. It was simple to make I used a dairy section pie crust. This recipe I will be making for years to come."

MY REVIEW
Singininthkitchen User ID: 5423315 60223
Reviewed Sep. 21, 2010

"How lovely and so easy! The second time around I even "cheated"...(surprise company)...purchased pastry, used canned instead of fresh filling. Family and company LOVED it. Guess I'll be making this again ~ many times!"

MY REVIEW
eleanorelder User ID: 5192524 60210
Reviewed Sep. 4, 2010

"This is so delicious, I make it just for us, no need to wait for company dinners. If the pears are really hard, like an apple, I found that I needed to precook them in the microwave for about 4 minutes before putting them on the pie crust. I have made this four times this month!"

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