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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
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    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 zest
  • 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


  • 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 zest 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.
Nutrition Facts
1 piece: 314 calories, 12g fat (6g saturated fat), 24mg cholesterol, 131mg sodium, 50g carbohydrate (30g sugars, 3g fiber), 4g protein.

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  • Babbi-Dan
    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.

  • JoyceWarner
    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!

  • kimberly1
    Jul 13, 2008

    No comment left