Saturday, November 24, 2012

Pear and Almond Tart


I wanted a dessert for Thanksgiving, but not too sweet.  I can eat one slice of pumpkin pie, but that is about it.  Parade Magazine (in the Sunday paper) had some pear recipes.  We have been enjoying pears and goat cheese in our salads and I decided a bit more pear was in order.  It was called a Pear and Almond TART, but it really is just a pie.  But I'll call it a tart because I didn't change the recipe to make it my own, so I guess I can't change the title, now can I?

Pear and Almond Tart

2 pie crusts, your favorite recipe or from the store.
1 8 oz can almond paste (in the baking aisle)
4 or 5 ripe pears, I used 4 but they were pretty big.
1/4 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 Tablespoons lemon juice

1 egg
3 Tablespoons sliced almonds
1 Tablespoon sugar

Set the pie crusts out to warm up for a few minutes.  Preheat the oven to 375.  I sprayed my 9 inch pie plate with Pam, because if I hadn't it would have stuck, even when that is NOT in the recipe.


Open the can of almond paste.  Because it will be a bit of a chore to remove said paste, take the lid all the way off.  If you leave it hanging it could cut you, because it is really sharp.  Did I cut myself, you ask?  No, but only because I have cut myself previously and learned my lesson.


It takes a bit of work to get the paste out of the can and roll it out to a 9 inch disk.  Use the empty pie pan or plate to measure.  Then unroll the first pie crust and place it in the plate. 


The almond disk goes in next.  I had to press with my fingers to get it to the edges of the pie plate.


Cut the pears in half, down from the stem.  Using a melon baller, remove the core and the stem.  Peel and slice thinly.  You will need 5 cups of sliced pears.  I used four large ones and it was plenty even with discarding the bruised bits.


Gently place the pears in a large bowl.  Sprinkle the lemon juice over the pears and mix it in with a large spatula.  Add the flour 1/4 cup sugar, cinnamon and nutmeg.  Mix with the spatula and add on top of the almond disk.


Place the second crust on top.  Cut off the excess crust.  Yes, you may sprinkle them with cinnamon sugar and bake them for a treat. I tossed mine because my pants are getting tight and we haven't even gotten to December, yet. 

Crimp the edges of the crust to look pretty.  I just pinched them and gave up on the pretty.  Lee and I are the only ones eating this tart/pie and you can probably tell that I will eat anything that tastes good and rarely slow down long enough to LOOK at it.  But you will be making this for your family, so make it purty.


Crack an egg into a bowl and whisk it up with a fork.  Brush it all over the crust.  Distribute the almonds evenly over the crust and then sprinkle the sugar over everything.  Bake for 55 minutes or until the crust is golden.


I would have served this with ice cream, but we were full from dinner and that was hours ago.  So I will warm it up and serve it with vanilla ice cream tonight.  Maybe instead of dinner.  No, I forgot about the turkey for sandwiches.  Well, fiddle de dee, Scarlett.  I'll worry about tight pants tomorrow...or maybe January first.


  1. Yum! Let's have this with our Christmas dinner!

  2. I admit to being a big fan of pumpkin and apple pies, but have never tried baking with pears. Thanks for the recipe as we don't get a Sunday paper. Now I am hoping our supermarket has the almond paste, if not there's always the local Walmart.

  3. Thanks for sharing this recipe! I love almond and it sounds delicious with pears. I can't wait to try it.

  4. This looks great, did it taste great?

  5. I would have to visit you every day if we lived closer. Just to sample! My goodness. This looks terrific.