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
Reviews
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. ??
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.
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.
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.
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!
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!