Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 to 2 tablespoons cold water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon almond extract
- 2 to 3 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons honey
- 1 tablespoon warm water
Directions
Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
For the crust, combine flour and powdered sugar in a bowl.
Cut in cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, mixing until a dough forms.
Press the dough evenly into the tart pan and chill for 15 minutes.
Bake the crust for 12–15 minutes until lightly golden, then remove from the oven and let cool slightly.
For the almond filling, cream the butter and sugar until fluffy.
Beat in the eggs one at a time.
Stir in the almond flour and almond extract.
Spread the almond filling evenly over the partially baked crust.
Arrange pear slices decoratively on top of the almond filling.
Bake for 25–30 minutes until the filling is set and golden.
While the tart is still warm, brush the top with a mixture of honey and warm water.
Let the tart cool completely before serving.
Frequently Asked Questions
How do I prevent the Pear Almond Tart from becoming soggy during baking?
To prevent a soggy bottom, ensure your 1 1/4 cups all-purpose flour crust is properly chilled before baking. For best results with this recipe, consider blind baking the crust for about 10 minutes before adding the filling, especially since the cook time is 40 minutes at 350°F (175°C).
Can I make the Pear Almond Tart dough ahead of time and how should I store it?
Yes, the tart crust dough, made with flour, powdered sugar, and cold butter, can be made up to 2 days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator; allow it to sit at room temperature for about 10 minutes before rolling it out for your 9-inch tart pan.
What is the best way to store leftover Pear Almond Tart with Honey Glaze?
Once completely cooled, store the Pear Almond Tart in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The honey glaze is best when served the same day, but refrigeration is fine if you have leftovers.
