This pear and almond tart combines a crisp, buttery crust with a tender almond cream filling.
Fresh ripe pears add a natural sweetness balanced by the nutty flavor of almonds.
A honey glaze brushed on top after baking provides a beautiful shine and extra sweetness.
Why You’ll Love This Recipe
- Almond filling (frangipane) is moist and flavorful, perfectly complementing the juicy pears.
- Honey glaze adds both sheen and a subtle floral sweetness without overpowering the other flavors.
- The tart can be prepared ahead and cooled properly, making it ideal for entertaining.
Pear and Almond Tart with Honey Glaze
A delicate tart featuring fresh pears and rich almond filling, finished with a honey glaze for a glossy, sweet touch.
- Prep time
- 25 minutes
- Cook time
- 40 minutes
- Servings
- 8
- Yield
- One 9-inch tart (serves 8)
Ingredients
- 1 9-inch (23 cm) refrigerated pie crust or homemade tart dough
- 3 ripe pears, peeled, cored, and sliced thinly
- 1 cup (100 g) almond flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (57 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 tablespoons honey (for glaze)
- 1 tablespoon water (for glaze)
Instructions
- Prepare the Almond Filling In a bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Fold in almond flour and all-purpose flour until combined.
- Assemble the Tart Preheat oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch tart pan, trimming excess dough. Spread the almond filling evenly over the crust. Arrange pear slices on top in a decorative pattern, gently pressing them into the filling.
- Bake the Tart Bake the tart in the preheated oven for about 35-40 minutes, or until the almond filling is set and the crust is golden brown. If the pears begin to brown too much, cover the tart loosely with foil.
- Glaze the Tart While the tart is baking, gently warm honey with water until fluid. As soon as the tart is out of the oven, brush the honey glaze evenly over the pears to add shine and sweetness.
- Cool and Serve Allow the tart to cool completely on a wire rack, at least 1 hour, before slicing. Cooling helps the filling to set fully for clean slices.
Helpful Tips
- Use ripe but firm pears such as Bosc or Anjou for the best texture and flavor.
- Ensure the almond filling is evenly spread to prevent lumps and guarantee a smooth texture.
- Cooling the tart thoroughly before slicing prevents the filling from oozing out.
Storage and Make-Ahead
Store leftover tart tightly wrapped in the refrigerator for up to 3 days.
For best flavor and texture, serve the tart at room temperature after refrigerated storage.
Frequently Asked Questions
Can I use frozen pie crust for this tart?
Yes, frozen pie crust works well; just thaw it according to package instructions before assembling.
What type of pears are best for this tart?
Bosc or Anjou pears are ideal due to their firmness and sweetness which hold up well during baking.
How long can I keep the tart after baking?
Store it in the refrigerator for up to 3 days; be sure to cover it well to keep it fresh.
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