If there’s a dessert that instantly brings a touch of elegance to the table, it’s the Poached Pear and Almond Tart. This stunning creation features ripe pears gently poached in a fragrant syrup, nestled atop a buttery almond frangipane all wrapped in a flaky pastry crust. The contrast of tender fruit and nutty filling is downright irresistible, while its golden, glossy finish makes it look every bit as special as it tastes. Trust me, once you serve this tart, it’ll quickly become the highlight of any dinner party or cozy family meal.
Ingredients You’ll Need
Despite the impressive result, the list of ingredients for this Poached Pear and Almond Tart is refreshingly manageable. Each component comes together to create those signature flavors: subtle sweetness from the pears, warm spices in the syrup, and the rich, nutty base. Here’s what you’ll need:
- Pie Crust: Use a refrigerated or homemade crust for a flaky, sturdy base that holds the rich almond filling perfectly.
- Pears: Select three ripe but still firm pears; their texture is key for slicing and fanning atop the tart.
- Water: Acts as the base of the poaching syrup, gently infusing the pears with flavor without overpowering them.
- Granulated Sugar: Sweetens both the poaching syrup and almond filling, letting the pears shine while balancing the almonds’ nuttiness.
- Honey: Adds a floral depth to the syrup, giving the pears a subtle, complex sweetness.
- Cinnamon Stick: Brings a warm note to the poaching liquid that lingers in every slice.
- Vanilla Bean or Extract: Use a split vanilla bean for maximum fragrance, or substitute with vanilla extract in a pinch.
- Unsalted Butter: Essential for a rich, creamy almond filling base.
- Egg: Binds the frangipane filling together so it puffs and sets beautifully.
- Almond Extract: Intensifies the nutty flavor of the tart and complements the pears.
- Almond Flour: Gives the filling its signature flavor and tender texture.
- All-Purpose Flour: Adds structure so the filling holds up under the juicy pears.
- Salt: Just a pinch heightens all the complexities of the other ingredients.
- Sliced Almonds: Sprinkled on top for crunch and a striking finish.
How to Make Poached Pear and Almond Tart
Step 1: Poach the Pears
Start by creating a fragrant poaching syrup: in a saucepan, combine water, sugar, honey, cinnamon stick, and vanilla bean (or extract). Bring it all to a gentle simmer, and let the aromas fill your kitchen as the sugar dissolves. Slide in the peeled and halved pears, and poach them until they’re tender, which takes about 15-20 minutes. Be patient; this is when your pears soak up all that delicate spice and sweetness. Once done, lift the pears out and let them cool completely — they’re fragile and need this rest before slicing.
Step 2: Prepare the Tart Shell
While the pears cool, preheat your oven to 375°F (190°C). Roll out your pie crust and ease it into a 9-inch tart pan with a removable bottom. Don’t rush this step — gently press it into the edges for that crisp shape. Trim any extra dough and prick the bottom with a fork to ward off soggy crust syndrome. Set aside while you prepare the filling.
Step 3: Make the Almond Filling
In a mixing bowl, cream together the softened butter and sugar until the mixture is fluffy and pale — this little bit of extra mixing pays off in a wonderfully light frangipane. Beat in the egg and almond extract, then fold in the almond flour, all-purpose flour, and salt. Mix until everything’s just combined; the batter should be smooth and spreadable, ready to cradle those luscious pears.
Step 4: Assemble the Tart
Spread the almond filling evenly in your prepared tart shell, smoothing it with the back of a spoon or offset spatula. Carefully take your cooled pear halves and slice them thinly, but keep the slices together so you can fan them out beautifully atop the filling. Arrange the fanned pears however you like (there’s really no wrong way!), then generously shower the whole tart with sliced almonds for extra crunch.
Step 5: Bake and Cool
Bake the tart for 35-40 minutes, until the top is golden brown and the filling feels set when gently pressed. Your kitchen will smell incredible! Let the tart cool completely before removing it from the pan — this helps the frangipane finish setting, ensuring tidy slices and picture-perfect presentation.
How to Serve Poached Pear and Almond Tart
Garnishes
For an elegant touch, dust the tart with powdered sugar just before slicing. Pair each slice with a dollop of softly whipped cream or a scoop of vanilla ice cream. A few extra sliced almonds or a delicate drizzle of honey across the top add both flair and flavor.
Side Dishes
As this tart is such a showstopper, keep side dishes light: fresh raspberries or a simple arugula salad with tangy vinaigrette work beautifully. These options help balance the richness of the Poached Pear and Almond Tart while adding a pop of color to your dessert spread.
Creative Ways to Present
Show off the tart’s beauty by serving individual slices on patterned plates with a sprig of mint for freshness. Or bake mini tarts in tartlet pans for your next afternoon tea — personally, I love how the pears fan out perfectly in mini form. If you’re gifting, wrap slices in waxed paper and tie with string for a sweet homemade treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Poached Pear and Almond Tart tightly in plastic wrap or store in an airtight container in the fridge. It keeps beautifully for up to three days, and the flavors develop even more overnight.
Freezing
This tart holds up well in the freezer! Cool completely, then wrap tightly in plastic and foil (or freezer-safe containers). It’s best enjoyed within a month — thaw overnight in the fridge before serving.
Reheating
For that just-baked aroma, gently reheat slices in a 300°F (150°C) oven for about 10 minutes. If you’re in a rush, a few seconds in the microwave does the trick, though the crust may be less crisp.
FAQs
Can I use canned pears instead of fresh?
You can, especially if you’re short on time, but fresh pears offer a more vibrant flavor and texture. Many fans of the Poached Pear and Almond Tart agree that poaching your own pears is worth the extra step!
Is it necessary to use almond flour?
Almond flour is key for the classic frangipane flavor that sets this tart apart. Substituting with regular flour will change both texture and taste, so stick with almond if you can.
How do I keep the tart crust from getting soggy?
Pricking the base with a fork and ensuring your pears are well-drained before adding to the tart are both helpful tricks! You can also brush the crust with a little beaten egg white before filling as an added barrier.
Can this tart be made gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free alternative, and opt for a gluten-free crust. The almond flour filling is naturally gluten-free already.
How far in advance can I make Poached Pear and Almond Tart?
You can assemble and bake the entire tart up to a day ahead. In fact, letting it rest overnight helps the flavors meld together, making the next day’s slices taste even better.
Final Thoughts
If you’re looking to impress loved ones and treat yourself to something truly special, give this Poached Pear and Almond Tart a try. There’s so much joy in every step, from poaching fragrant pears to admiring the finished golden beauty. I hope you fall in love with this classic as much as I have — enjoy every delicious bite!
Print
Poached Pear and Almond Tart Recipe
- Total Time: 1 hour 10 minutes (plus cooling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this exquisite Poached Pear and Almond Tart, a delightful dessert that combines the delicate sweetness of poached pears with a rich almond filling in a buttery crust.
Ingredients
Poached Pears:
- 1 sheet refrigerated or homemade pie crust
- 3 ripe but firm pears, peeled, halved, and cored
- 2 cups water
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 cinnamon stick
- 1/2 vanilla bean split (or 1 teaspoon vanilla extract)
Almond Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup sliced almonds for topping
Instructions
- Poach the Pears: In a medium saucepan, combine water, sugar, honey, cinnamon stick, and vanilla bean. Poach pear halves until tender. Cool completely.
- Prepare the Tart Shell: Preheat oven. Roll out pie crust and fit into tart pan. Cream butter and sugar, add egg and almond extract. Mix in flours and salt. Spread filling in tart shell.
- Assemble and Bake: Thinly slice poached pears, fan over almond filling. Sprinkle with almonds. Bake until golden.
- Finish and Serve: Dust with powdered sugar. Serve with whipped cream or ice cream.
Notes
- Dust with powdered sugar before serving for an elegant finish.
- Serve with whipped cream or vanilla ice cream if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
