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

Pear Almond Tart Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 8-10 servings


  • 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
  • 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
  • 1 large 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Rustic Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p136

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Reviewed Jun. 13, 2012

"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 Oct. 5, 2009

"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!"

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