An Elegant Fusion of Buttery Pastry, Almond Cream, and Sweet Poached Pears
Discover the magic of this sophisticated pear and almond tart, where the crisp pâte sucrée base holds a smooth layer of almond cream, topped with tender poached pears. The tart strikes a beautiful balance between the lightness of the fruit and the richness of the creamy filling. Each bite melts in your mouth, leaving you with the delicate flavors of vanilla, almond, and ripe pear. Perfectly baked to a golden finish, this tart is sure to be a centerpiece at your next gathering.
Why You’ll Love This Recipe
You'll fall in love with this pear and almond tart for its harmonious blend of textures and flavors. The buttery, crumbly crust pairs perfectly with the smooth, nutty almond cream, while the poached pears add a refreshing sweetness that elevates every bite. This tart is visually stunning, yet it doesn’t require hours of intricate preparation. The vanilla-scented pears provide a fragrant and subtly sweet topping that perfectly complements the almond filling, making it a dessert that is as delicious as it is elegant. Best of all, the flavors meld beautifully overnight, making it an excellent make-ahead option.
The Perfect Occasion
This tart is ideal for formal dinners, special occasions, or even a cozy Sunday afternoon treat. It’s a perfect dessert for when you want to impress guests with something both beautiful and indulgent, yet simple to prepare. Whether served as a finale to a holiday meal or presented at a bridal shower, this pear and almond tart will be the star of the show. Its warm, comforting flavors also make it a wonderful choice for autumn and winter gatherings.
Decoration Tips
For a polished finish, lightly sprinkle the top of the tart with flaked almonds before baking, which will toast to a lovely golden brown. After baking, you can dust the entire tart with a fine layer of powdered sugar for a classic look. For added elegance, consider drizzling a light glaze made from honey or apricot preserves over the pears once the tart has cooled. A few edible flower petals or a scattering of fresh mint leaves around the edges will add a pop of color, enhancing the tart’s visual appeal. If you're feeling adventurous, a drizzle of melted dark chocolate can also provide a luxurious contrast.
For the Pâte Sucrée (Sweet Pastry Dough):
- 250g flour
- 75g powdered sugar
- 1 egg, beaten
- 30g almond flour
- 1 packet of vanilla sugar
- 125g softened butter
- In a mixing bowl, combine the flour and sugars. Add the softened butter and work the mixture with your fingertips until it resembles coarse crumbs.
- Pour in the beaten egg and gather the dough into a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- Once chilled, roll out the dough on a floured surface and carefully transfer it into a buttered and floured tart pan.
For the Almond Cream Filling:
- 1 egg, beaten
- 75g almond flour
- 60g softened butter
- 75g light brown sugar
- In a bowl, cream the softened butter with the sugar until light and fluffy.
- Add the beaten egg and mix until fully incorporated.
- Stir in the almond flour and mix until the filling is smooth and well combined.
- Spread the almond cream evenly over the pastry base.
For the Poached Pears:
- 3 ripe pears
- 400g granulated sugar
- 1.5L water
- 1/2 vanilla bean
- Peel and core the pears. In a large pot, combine the water, sugar, and the seeds from the vanilla bean. Bring the mixture to a boil.
- Add the pears to the boiling liquid and poach them for about 20 minutes, turning occasionally. The pears should be tender but not falling apart. Test doneness by inserting a knife—it should slide in easily.
- Remove the pears from the poaching liquid and allow them to cool on a plate.
- Once cooled, cut the pears in half and slice them into thin, even slices.
- Arrange the pear halves gently on top of the almond cream, spacing them slightly apart.
Final Touches:
- Sprinkle flaked almonds over the top of the tart for added texture.
- Bake the tart in a preheated oven at 180°C (350°F) for 30-40 minutes, or until the tart is golden and the almond cream is set.
Enjoy!