Pear Amandine Tart – Soft, Nutty and Irresistible

this pear amandine tart is a melt-in-the-mouth tart that pairs juicy pears with creamy almond filling on a buttery crust.

This elegant dessert brings warmth, softness, and texture together in every bite — perfect for cozy moments or special occasions.

How to Make the Perfect Pear Amandine Tart with Creamy Almond Filling

Today, I’m sharing with you a dessert that’s simply impossible to resist: a beautiful Pear Amandine Tart. This recipe is different from the known french almond pear tart : tarte bourdaloue.

It’s extra soft and creamy thanks to a special twist in the almond cream: the addition of fresh cream.

This little secret gives it a melt-in-the-mouth texture that’s utterly divine! Every bite brings together juicy pears, rich almond cream, and a delicately crisp crust with flaked almonds and powdered sugar.

It’s a comforting, elegant treat that I truly adore.

This version was lovingly prepared by my dear friend Lunetoiles. Honestly, if I had made it myself… I doubt it would’ve survived long enough for a photo!

Ingredients for a Perfect Pear Amandine Tart

For the homemade shortcrust pastry

• 240 g flour – for a crisp, light base
• 150 g cold butter (cubed) – essential for that sandy texture
• 90 g sugar – balanced sweetness
• 30 g almond flour – a subtle nutty touch
• 1 sachet vanilla sugar – for fragrance
• 1 egg yolk – for richness and a golden hue
• A pinch of salt – to bring out the flavors

For the creamy almond filling

• 120 g almond flour – the heart of the cream
• 2 eggs – to bind and structure the filling
• 100 g sugar – sweetens just right
• 200 ml full cream – makes it extra smooth and moist

For the topping

• 3 ripe pears – juicy and naturally sweet
• Flaked almonds – add a decorative crunch
• Icing sugar – a lovely finishing touch

Step-by-Step Instructions for the Pear Amandine Tart

1. Prepare the pastry
   • Mix flour, sugar, vanilla sugar, and salt.
   • Rub in the butter until crumbly.
   • Add the egg yolk and almond flour, mixing into a soft dough.
   • Wrap and chill for 15–30 minutes.
2. Roll and line the tart tin
   • Roll the dough between two sheets of parchment paper.
   • Line a 24–28 cm tart tin, prick the base with a fork, and chill again.
3. Make the almond cream
   • Beat the eggs and sugar until slightly frothy.
   • Fold in almond flour and cream until smooth.
4. Assemble the tart
   • Slice the peeled, cored pears into fans.
   • Arrange over the pastry, then pour the almond filling on top.
   • Sprinkle flaked almonds.
5. Bake
   • Preheat the oven to 180°C (356°F).
   • Bake for around 30 minutes, until the top is golden and the filling is set.
   • Let cool, then dust with icing sugar before serving.

How to Store Your Pear Amandine Tart

– Refrigeration (up to 4 days):

• Let the tart cool completely.
• Store in an airtight container or wrap tightly in plastic.
• Bring to room temperature before serving to revive its softness and flavor.

– Freezing (up to 2 months):

• Slice into portions and wrap each one well.
• Defrost overnight in the fridge, then reheat briefly in a 150°C (300°F) oven to restore texture.

FAQ – Pear Amandine Tart

– How long does the tart last? Up to 4 days in the fridge, stored in an airtight container.

– Can I freeze it? Yes, it freezes beautifully. Slice it first for easier thawing, and reheat briefly in the oven.

– Can I use canned pears? Absolutely! Just be sure to drain and pat them dry to prevent the filling from becoming soggy.

– What’s the best pastry for this tart? A homemade shortcrust pastry works best, offering a perfect balance of crisp and tenderness.

– Any fun variations? Yes! Add chocolate chips, drizzle with caramel, or flavor the cream with a splash of rum or amaretto for an extra twist.

Other tarts recipes to try

• French strawberry tart : tarte aux fraises
• French apple tart recipe : tarte normande
• Rhubarb Almond Tart: A Simple Homemade Recipe