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Almond Pear Tart

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    8 servings


  • 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


  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet.
  • In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust 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, slide tart onto a wire rack to cool.
Nutrition Facts
1 slice: 269 calories, 8g fat (3g saturated fat), 5mg cholesterol, 100mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.
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  • Gary
    Jun 25, 2020

    We’ve made this twice so far just a couple of days apart. Used homemade slightly sweetened all butter crust both times which is sooooo good. First was as written second was half pear and half blueberry with added cinnamon, cloves, and nutmeg. This recipe seems to me to be one of those special simple things you could probably make nearly infinite variations from. I suspect the only real limitation is your imagination. By the way, it’s better than a “real” pie. ??

  • PageRD
    Mar 4, 2019

    This light and fruity dessert is the perfect end to a heavy meal. However, 450 is too hot for some parchment papers and I narrowly avoided a big problem. Silpats are a better choice.

  • spikexyz
    May 22, 2018

    The first time I made this I tore the crust transferring it to a sheet pan. Then I bought a deep dish pie crust, kept it in the aluminum pan, filled it with the pear mixture, turned over the crust and baked it in the pan. Voila, much easier! Also I found that a 1/2 cup of sugar was enough when I made it the second time.

  • carolynstowers
    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.

  • Singininthkitchen
    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!

  • eleanorelder
    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!