Ready to Bake Pear-Almond Tart

Ready to Bake Pear-Almond Tart

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons unsalted butter

  • 3

    firm ripe pears—peeled, cored and quartered

  • tablespoons fresh lemon juice

  • 3

    tablespoons sugar

  • ½

    teaspoon ground ginger

  • ¼

    cup plus 2 tablespoons sliced blanched almonds

  • 1

    teaspoon pure vanilla extract

  • Flour, for dusting

  • One

    9-inch sheet puff pastry


1.Line a baking pan with parchment. In a large skillet, melt the butter over medium-low heat. Add the pears and lemon juice. Sprinkle the pears with 1 1/2 tablespoons sugar and the ginger, cover and cook until crisp-tender, about 7 minutes. Uncover and cook until tender and syrupy, 3 to 4 minutes; let cool completely. 2.Meanwhile, using a food processor, finely grind together 1/4 cup almonds, the remaining 1 1/2 tablespoons sugar and the vanilla. 3.Dust the prepared pan with flour. Place the puff pastry on the pan and roll out into an 11-inch square, then cut into a 10-inch round. Top with the ground almond mixture, leaving a 1/2-inch border. Arrange all but 1 pear quarter in a circle on the pastry, narrow ends toward the center. Cut the remaining piece in half and arrange in the center of the pastry. Top the pears with the remaining 2 tablespoons almonds. Refrigerate for 30 minutes or up to 12 hours. 4.Preheat the oven to 400°. Bake the tart until the edge is puffed and golden, about 15 minutes. Lower the heat to 375° and bake until cooked through, about 10 minutes.


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