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pear amandine tart

Creamy Pear amandine Tart Recipe for a Perfectly Moist Dessert

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.
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Prep Time 30 minutes
Cook Time 27 minutes
Course desserts, tarts
Servings 8 portions
Calories 375 kcal

Ingredients
  

For the homemade shortcrust pastry

  • 240  g flour
  • 150  g cold butter cubed
  • 90  g sugar
  • 30  g almond flour
  • 1 sachet vanilla sugar
  • 1 egg yolk
  • A pinch of salt

For the creamy almond filling

  • 120  g almond flour
  • 2 eggs
  • 100  g sugar
  • 200  ml full cream

For the topping

  • 3 ripe pears
  • Flaked almonds
  • Icing sugar

Instructions
 

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.
  • 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.

Make the almond cream

  • Beat the eggs and sugar until slightly frothy.
  • Fold in almond flour and cream until smooth.

Assemble the tart

  • Slice the peeled, cored pears into fans.
  • Arrange over the pastry, then pour the almond filling on top.
  • Sprinkle flaked almonds.

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.