Delicious Pear and Almond Cream Tart Recipe

This Pear and Almond Cream Tart cleverly combines pears' gentle sweetness with almond cream's nuttiness. Take a mouthful and be enchanted by its rich flavors.  

– 7 ounce all-purpose flour – 4 ounce butter – 2-3 tablespoon water – ¾ cup almond – ¼ cup sugar – 5 tablespoon butter – 1 egg – 1 egg white – ½ teaspoon almond extract – 1 tablespoon water – 4 tablespoon apricot jam – 3 pear – lemon juice



Pulse flour and butter in a food processor until butter and flour resemble cornmeal to produce shortcrust.


Add water and pulse again until dough forms. Keep the dough refrigerated in plastic wrap until use.


Roll pastry dough into a thin circle to line a 9-inch tart or pie pan. Start by preheating the oven to 375℉ and placing a baking sheet inside.


The blanched almonds should be added to a food processor and pulsed until coarsely crushed.


After processing until creamy, add sugar, egg, egg white, and almond essence and blend thoroughly.


Fill the pastry shell with almond cream. Peel and cut the pears in half, remove the cores, and massage with lemon juice.


Slice pear halves thinly crosswise on a chopping board with the cut side down. Spread the pear slices by pressing on the top.


As seen in the image below, move the pear to the tart with a spatula. Proceed with the last two pears.


Bake the tart pan on the hot baking sheet for 50–55 minutes until the almond filling is firm and golden brown.


Use a small sauce pan to heat water or brandy and jam, then glaze the hot tart. Serve room-temp.

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