- 1-1/4 cups blanched almonds
- 1/2 cup plus 4-1/2 teaspoons sugar, divided
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 5 tablespoons cold butter, divided
- 2 eggs
- 1/4 cup milk
- 1 can (15-1/4 ounces) pear halves, drained and thinly sliced
- In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into almond mixture.
- Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter.
- Place on a baking sheet. Bake at 350° for 40-45 minutes or until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers. Yield: 6-8 servings.
Reviews forButtery Almond Pear Cake
"Very good not to sweet"
"I love this dessert! I used a 1/2 C. almond meal instead of grinding almonds---also used 2 large fresh pears. Turned out perfect. Will definitely make again."
"This is a delicious easy recipe. My family does a lot of canning and we often have a partial jar of pears in the refrigerator. I did not add the sugar on top of the pears at the end because of the added sugar we use to can. I also tried the parchment method, but I put it in a pie pan. I allowed the parchment to come all the way up the sides which gave the sides of the cake a scalloped edge similar to a tart pan. This idea is actually going to save me from buying a tart pan, there is no need when you can achieve the same look with parchment!"
"Such a simple recipe that is delicious and light. I added a 1 teaspoon of vanilla and split the 1/3 cup of flour to include almond meal."
"My husband made this Sunday morning. We tested it at lunchtime & loved it. So we served it to my brother & sister-in-law at dinnertime. Everyone agreed it is delicious. My husband substituted canned pears with 3 fresh bartlet pears. You could use most any fruit or berries that you wish. I would also sprinkle sliced almonds on the top before baking. We did not have a 9" spring-form pan so we lined a 9" ceramic quiche pan with parchment paper and baked it an extra 5 minutes. This is a very easy recipe that will become one of our favourites. Thank you Taste of Home for another fantastic recipe!"
"DELICIOUS! A REAL KEEPER!"