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Pear Almond Tart

 Pear Almond Tart
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
8-10 ServingsPrep: 25 min. Bake: 45 min. + cooling

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 McCormick® Pure Vanilla Extract
  • 1/4 cup slivered almonds, toasted

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Pear Almond Tart (continued)

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 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.