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Almond pear mini tarts recipe

Almond pear mini tarts recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Pear pies and tarts

Mini tarts are nice for guests because each person gets their own. These pear tarts are filled with almond cream and topped with pear slices.

2 people made this

IngredientsServes: 6

  • For the pastry
  • 100g butter, softened
  • 200g plain flour, sifted
  • 1 pinch salt
  • 100g caster sugar
  • 1 1/4 teaspoon baking powder
  • 1 egg
  • For the filling
  • 2 eggs
  • 100g sugar
  • 100g ground almonds
  • 2 tablespoons single cream
  • 80g butter, softened and diced
  • 3 small pears
  • 30g almond flakes (optional)

MethodPrep:40min ›Cook:30min ›Extra time:1hr chilling › Ready in:2hr10min

  1. For the pastry mix butter with flour, salt, sugar and baking powder. Work with your fingertips till the mixture gets a sandy consistency. Add the egg and quickly knead till it hold together as a ball. Wrap in cling film and refrigerate for 1 hour.
  2. For the filling, beat the 2 eggs with the sugar till light and fluffy. Add ground almonds, butter and cream.
  3. Preheat your oven to 180 C / Gas 4.
  4. Roll out the pastry and cut out 6 rounds the size of mini tart tins. Line the tins with the pastry and prick with a fork.
  5. Divide the almond cream among the tins.
  6. Peel pears, cut in half and remove core. Slice pears very thinly.
  7. Arrange pear slices on almond cream and sprinkle with flaked almonds (optional).
  8. Bake in the preheated oven for 30 to 40 minutes. Let cool in tins before unmoulding.

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Pear & Almond Tart

Pear and almond, a classic flavor match, complement each other beautifully in this tasty tart.


  • 1/2 cup (48g) almond flour or finely ground almonds
  • 1/3 cup (67g) sugar
  • 5 tablespoons (71g) butter, softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (43g) butter, softened
  • 1/4 teaspoon salt
  • 2/3 cup (131g) sugar
  • 1 tablespoon + 2 teaspoons (14g) King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon almond extract
  • 2 large eggs
  • 3/4 cup (72g) almond flour or finely ground almonds
  • 5 canned pear halves in heavy syrup, well drained or poached pear halves
  • 1 tablespoon (14g) melted butter
  • 1 tablespoon coarse sparkling sugar, optional but pretty


To make the crust: Beat together the sugar, butter, salt, and flavorings.

Add the flours, stirring to make crumbs that cling together when squeezed.

Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan prick it all over with a fork.

Chill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. Remove it from the oven.

To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.

Beat in the eggs, then add the almond flour, stirring just to combine.

To assemble the tart: Spread the filling in the bottom of the crust.

Slice the pear halves horizontally into 1/2" slices for easiest handling, don't separate the slices. Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.

Brush the pears with melted butter and sprinkle with white sparkling sugar.

Bake the tart for 40 to 45 minutes, until the top is lightly browned. Cool slightly before serving.

Store any leftovers, well wrapped, at room temperature for several days freeze for longer storage.

Recipe Summary

  • 1 cup butter, softened
  • ½ cup confectioners' sugar
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ cup raspberry jam
  • ½ cup butter
  • ½ cup white sugar
  • ½ cup rice flour
  • ¼ cup unsweetened cocoa powder
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 cup confectioners' sugar
  • 2 tablespoons melted butter
  • ½ teaspoon almond extract
  • 24 maraschino cherries with stems

In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.

In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.

Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.

In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Sweet tart dough (pâté sucrée):

213 grams (1½ cups) all purpose flour

85 grams (3/4 cup) confectioners / powdered sugar

⅛ tsp fine salt

1 large egg yolk (you’ll use the white for the frangipane, so save it!)

2 TBSP heavy cream

½ tsp vanilla extract

10 TBSP (142 grams) unsalted butter, diced, very cold (I like to put the diced butter in the freezer while I prep the other ingredients, about 10 minutes)

Almond frangipane:

113 grams almond flour

100 grams (½ cup) granulated sugar

⅛ tsp table salt

1 large egg

1 large egg white

½ tsp vanilla extract

6 TBSP (85 grams) unsalted butter, cubed, room temperature

½ cup sliced almonds

Powdered sugar for dusting (optional)


Make the dough:

Whisk flour, sugar, and salt together. In a separate bowl, lightly beat egg yolk, heavy cream, and vanilla together. Add egg mixture to the flour mixture and stir with a fork until combined. Scatter butter pieces over flour mixture and toss with a fork to coat the butter pieces, then cut the butter pieces into the flour until the mixture resembles course meal. Gather into a rough ball, and turn out onto a work surface. Knead a few times until smooth. Pat into a disk, wrap tightly in plastic and refrigerate for at least an hour.

Do ahead: The tart dough can be made up to two days ahead of time stored in the refrigerator, or up to a month wrapped well in the freezer. (I place foil tightly around the plastic wrap when freezing.)

Make the frangipane:

If using a food processor: Add almond flour, sugar, and salt to a processor and pulse a few times to combine. Add egg, egg white, both extracts and process until combined. Scatter butter over top and process until smooth.

If making by hand / mixer / electric beaters: Whisk together flour, sugar and salt in a medium bowl or the bowl of your stand mixer. In a separate bowl, beat egg, egg white and extracts together, then add to flour mixture and beat until well blended. Scatter butter over top and stir vigorously or beat until very smooth.

Do ahead: Refrigerate if not using right away up to three days. Let soften to room temperature before using.

Assemble and bake:

Roll out dough to around 1/8 inch thickness. A little thicker is okay. Cut out 12 pieces and press into the wells of the muffin tin. Refrigerate the dough lined pan for 30 minutes to firm up. Place a heaping tablespoon of frangipane into each well. The filling won’t go all the way up to the top but will expand when baked. Top with sliced almonds and bake for 20-25 minutes, rotating the pan halfway through the bake, until the top feels firm when gently pressed and the sides of the tart have slightly pulled away from the edges of the pan.

Tip: Check after 18 minutes, if the crust is already looking dark golden, place a piece of foil across the top to prevent them from getting too dark.

Let cool in the pan on a cooling rack for 10 minutes before tipping out of the pan. They should come right out. I turned mine out into a clean, dry dishtowel for cushioning, and then placed them back on cooling rack. Dust with powdered sugar if desired. Can be eaten warm or at room temperature.


Position a rack in the center of the oven and heat the oven to 425°F.

Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Cut the pastry sheet into four equal squares and transfer them to the lined baking sheet.

Serve topped with a scoop of vanilla ice cream, if you like.

Recipe Notes

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Dusting sugar or snow sugar does not dissolve when put onto moist food.

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Pear and Almond Cream Tart

In a food processor, pulse the flour with the sugar and salt. Pulse in the butter until it is the size of small peas. Sprinkle the egg mixture on top and pulse just until a dough forms. Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks. Wrap and refrigerate until chilled.

Bring the milk to a simmer in a medium saucepan. In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch. Whisk in 1 egg and the salt. Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes. Strain the custard into a bowl and let cool slightly. Whisk in 2 tablespoons of the butter.

Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed. Beat in the confectioners' sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and brandy.

Preheat the oven to 350°. On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick. Fit the pastry into two 9-inch fluted tart pans with removable bottoms. Fold the overhang onto itself. Using a sharp knife, trim off any excess pastry.

Spoon the filling into the tarts. Place 1 pear quarter in the center of each tart arrange the remaining quarters in a circle around it. Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden. Let the tarts cool for 30 minutes, then unmold and serve warm or at room temperature with vanilla ice cream.


For the pastry

For the pastry, put flour, sugar, baking powder, and salt into a food processor and pulse to combine. Add butter and pulse again until mixture resembles a fine powder. Add eggs 1 at a time while continuing to pulse then scrape dough from the sides and continue pulsing until well incorporated. Dough will have the texture of wet sand and will start coming together in clumps. Shape dough into a disk, cover and chill until firm, about 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out pastry into a (13-inch) circle. Transfer to an (11- to 12-inch) tart pan with a removable bottom, pressing pastry into bottom and sides of pan. With the rolling pin, roll over the top of the pan to cut off excess dough then prick bottom and sides all over with a fork. Spread frangipane mixture evenly over pastry. Starting in the middle, arrange pears in a spiral pattern on top, pressing them down lightly and leaving some room between pear slices for frangipane to puff up.

For the frangipane filling

Meanwhile, for the frangipane, put almond paste, sugar and 1 of the eggs into the food processor and purée until smooth. Add butter, zest, and vanilla and continue mixing until well combined. Mix in flour and baking powder then add remaining egg and continue mixing until smooth and well incorporated. Transfer frangipane to a medium bowl, cover and chill for at least 30 minutes.

Arrange tart pan on a baking sheet and bake until pastry is golden brown and frangipane is set in the center and golden, about 45 minutes. Remove from oven, set aside to let cool for 15 minutes then carefully remove outer ring of pan and transfer tart to a serving plate. Serve warm or at room temperature.


  1. For crust:
    1. Whisk egg yolks and apple cider in small bowl to blend. Blend flour, sugar, and salt in processor. Add chilled butter and process until mixture resembles coarse meal. Add egg yolk mixture and process until moist clumps form. Gather dough into ball flatten into disk. Wrap in plastic and chill 1 hour. Press dough evenly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom chill while preparing filling. (Can be made 1 day ahead. Keep chilled.)
    1. Position rack in lowest third of oven. Preheat to 375°F. Blend almond paste and sugar in processor until almond paste is finely ground. Add 1/4 cup flour and 3 tablespoons room-temperature butter and process until thick paste forms. Add eggs and vanilla extract and process until smooth. Spread filling in crust cover and chill while preparing pears.
    2. Peel pears. Cut each pear in half lengthwise and core. Slice 1 pear half crosswise into 1/4-inch-thick slices. Press on pear half to fan slices toward wider end. Slide spatula under pear half and place atop tart filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pear halves. Melt remaining 1 tablespoon butter. Brush over pears.
    3. Bake tart until pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan and serve warm or at room temperature. (Tart can be prepared up to 8 hours ahead. Let stand at room temperature.)

    Almond pear mini tarts recipe - Recipes

    Best Tart Crust (my mom's recipe)

    2 1/2 cups unbleached all-purpose flour

    2 teaspoons granulated sugar

    8 tablespoons (1 stick) sweet butter, chilled

    6 tablespoons lard, chilled

    5-6 tablespoons ice water, as needed

    Sift flour, sugar and salt into a mixing bowl. Add chilled butter and lard. Working quickly and using your fingertips, rub or cut fat into dry ingredients until the mixture resembles course meal.

    Sprinkle on ice water, 2-3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in refrigerator for 2 hours. (The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months.)

    Preheat oven to 375 F. Take the dough out of the fridge, unwrap and leave it out for a few minutes so it warms up a little. Lightly flour your work surface and roll out the dough to about 1/8 inch thick round. Lift the pastry gently, wrapping round your rolling pin if easier, and place it over the tart mold. Working fast, lift up the edges of the pastry to allow it to relax into the base of each case and press in lightly. Leave any excess pastry round the edges to allow for shrinkage. Gently prick the bottom of the dough with a fork a couple times. Place a small circle of parchment (a little bigger than the size of the mold) in the center of the circle of dough and place some baking beans on top to weigh the paper down. Bake for 12-15 minutes or until the edges of the tart turn a light shade of golden brown. Let the shells cool for a couple minutes, discard the beans and parchment paper and let cool on a cooling rack.

    5 cups water
    1 1/2 cups sugar
    2 tablespoons fresh lemon juice
    4 medium-size firm but ripe Bosc pears, peeled

    2/3 cup blanched slivered almonds
    1 tablespoon all purpose flour
    7 tablespoons sugar
    6 tablespoons unsalted butter, room temperature
    1 large egg
    1/4 teaspoon vanilla extract

    Granulated sugar for brûlée (optional)

    For pears: Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)

    For frangipane: Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, vanilla and brandy. Blend until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)

    Position rack in center of oven and preheat to 350°F. Spread frangipane evenly in baked tart crusts. Stem pears and cut each in half lengthwise scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling in center.

    Bake tarts until golden and tester inserted into center of filling comes out clean, about 45 minutes. Cool tarts in pan on rack. Push pan bottom up, releasing tarts from pan. Sprinkle a little granulated sugar over tarts. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). (Can be made 8 hours ahead.) Let stand at room temperature.