Almond Pear Tart

Name: Almond Pear Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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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Originally published as Almond Pear Tart in Taste of Home August/September 2005

Reviews

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Average Rating:

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!